Easy Keto Chili
This hearty Keto Chili recipe features tons of meat, peppers, spices and tomatoes! At about 8 net carbs per serving this low carb, no bean chili will become a family favorite!
Going low-carb in the South is a test of patience, willpower, and creativity… But this keto chili proves it can still be delicious! I spent weeks testing out different ratios and seasonings, trying to get all that bold flavor and hearty texture without the traditional high-carb ingredients. Luckily, the time and effort paid off; it’s so delicious, you don’t even miss the beans! Sure, that sounds like a lie, but just check out the comments… There are tons of 5-star reviews saying the exact same thing!
Want more great low-carb comfort food? Try this Keto Chicken Casserole!
Reasons You’ll Love this Keto Chili Recipe
- Budget-friendly: This keto-friendly chili recipe is no different! It’s an excellent option for feeding a family or a group without breaking the bank.
- Hearty and satisfying: Chili is comforting, filling, and packed with protein! Low carb meals often get a reputation for not keeping you full. This dish is the complete opposite, it is so full of amazing ingredients you will feel totally satisfied.
- Embrace the leftovers: Chili is one of those magic dishes that tastes even better the next day! As the flavors have more time to meld together, they become even more rich and enjoyable. This makes keto chili a great meal prep option.
Ingredients for the Best Keto Chili
Here’s a quick overview of what you’ll need. For exact measurements, just keep scrolling down to the printable recipe card.
- Ground beef or turkey: This is entirely about your own preference. Either one will work fine.
- Vegetables: Bell pepper, jalapeno, and garlic come together to give that classic chili flavor and texture.
- Canned goods: tomatoes with green chilies, tomato sauce, and tomato paste are used to bring that punchy tomato flavor, but we don’t use a wild amount to keep the carbs in check.
- Beef broth: This fills out the volume of the rest of the soup. Vegetable broth or chicken broth will work, but they will change the depth of flavor in this keto chili.
- Spices: I used chili powder, oregano, cumin, salt and pepper. I highly recommend taste testing before adding much salt.
How do you make easy Keto Chili?
- Heat a large pot or Dutch oven to medium heat. Cook the ground beef, breaking up as you go. Drain off the grease, but keep the meat in the pan.
- Next, add the chopped bell peppers and jalapeños and sauté 2-3 minutes.
- Add the tomato paste, tomato sauce, canned tomatoes, spiced and beef broth to the Stir well to make sure all the ingredients are mixed. The tomato paste can be a little tricky to breakup, just stir the mixture well, especially as it begins to simmer to fully incorporate the tomato paste into the dish.
- Allow chili to warm up to a simmer again, then lower the heat to low. Simmer uncovered for about 25-30 minutes or until the tomato juice has reduced and thickened. This is important, it is how you get that rich, authentic chili flavor.
Low Carb Chili Recipe Variations
- Make it spicy. If you like your chili with more heat, consider adding extra jalapenos or hotter peppers! You could also increase the amount of chili powder to 3 tablespoons.
- Change the meat. While I used ground beef, you could use turkey, venison, or even a meatless beef substitute!
- Increase the protein. One easy way to increase protein in a soup is by using bone broth instead of regular broth! Many people like the robust flavor of bone broth better, too.
- Add more fiber. A big spoonful of pure pumpkin puree (not a sweetened version for pumpkin pies) can provide extra fiber in the dish while also thickening the soup and adding a great depth of flavor.
How to Serve Low Carb Chili
This keto chili recipe is amazing on its own, but keto biscuits or bread puts it over the top! Keto Cheddar Garlic Biscuits, or even Bacon Cheddar Chive Biscuits would all be fantastic dunked in this chili. Some of my favorite chili toppings are:
Storage and Reheating
- Once cooled place the chili in an airtight container and store in the refrigerator up to 5 days. Alternatively, you can preportion the chili for quick and easy meal prep in these containers.
- To reheat chili in single serve portions warm in 30 second increments in the microwave until warmed through.
- To reheat chili in large portions place in a pot or dutch oven over medium-low heat, stirring occasionally until warmed through.
Freezing Chili
To freeze the chili allow it to cool completely. Next, ladel into a freezer safe bag. Lay the bags flat and remove any excess air before sealing to prevent freezer burn. You can safely store chili up to 4 months in the freezer. When ready to reheat allow the chili to thaw in the fridge overnight then follow the warming instructions above.
More Popular Recipes
- Keto White Chicken Chili
- Lobster Bisque
- Pumpkin Bar Recipe
- Chicken Rotel
- Creamy Cajun Chicken Soup
- Sausage Vegetable Soup
FAQ’s about Keto Chili
No, normally chili is not keto. Most chilis include beans, loads of tomatoes, and more onions than are usually suggested for those on the keto diet. This recipe, however, is keto friendly and has just 8.5 net carbs.
Most chilis are high in carbs, around 20+ net carbs. Even no-bean chili can be 12+ net carbs! This keto chili has only 8.5 net carbs, though, so it’s a keto-friendly recipe.
Leftover chili might be even better than fresh chili! If you don’t want another bowl of this, you can use it in several different ways. Try Chili Cheese Dogs, Keto Chili Pies, or Chili Cheese Chaffles!
Yes, this chili is easy to make in the Instant Pot! You can find those instructions here: Instant Pot No Bean Chili.
No, I wouldn’t consider this chili spicy, but if you like really mild food you can skip the jalapeno and start with just 1 tablespoon of chili powder and add additional spice as desired.
More Recipes To Try
Get the Recipe: The BEST Keto Chili Recipe
Ingredients
- 2 pounds ground beef or turkey
- 1 green bell pepper, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can tomatoes with green chilies, undrained
- 1 (15 ounce) can tomato sauce
- 1 (32 ounce) carton beef broth
- 1 (7 ounce) can tomato paste
- 2 tablespoons chili powder*
- 1 teaspoon EACH oregano, cumin, and garlic powder
- salt and pepper to taste
- *If you enjoy spicy chili I would increase this to 3 tablespoons of chili powder.
Instructions
- Brown the meat over medium heat in a medium size sauce pot or dutch oven. Drain off any grease
- Add the remaining ingredients and stir well. Be sure the tomato paste is fully incorporated.
- Allow chili to simmer over low heat uncovered for approximately 25 minutes until the tomato juice has reduced and thickened.
Notes
Brown the meat as directed, drain off any grease and transfer to a slow cooker.
Add the remaining ingredients, stir well.
Cook on low for 6-8 hours. Instant Pot Instructions can be found here.
- This recipe yields 8 servings. Each serving is 1.5 cups and contains 8.5 net carbs.
This is a favorite keto meal for my husband and me! Have made it so many times I have lost count. I do three pounds of organic beef, cut back on the bone broth since we like it thick. I change it up sometimes if I don’t have everything on hand. It makes no difference, at least in taste. We always love it! It’s hard to stop at a cup and a half.
Same with me, so I added a teaspoon-ish of almond flour to my bowl and really lIked it. So, I added about a 1/2 cup to the pot. It is a real hit! I didn’t have tomato sauce, so I just used a 28 oz can of diced tomatoes. I also didn’t have beef broth and used beef broth powder instead, added to 2 cups water. Very good. My husband really liked it a lot! Thanks=D
This chili was the bomb!!!
So good on this cold winter day.
Made this today for lunch and OMG! So delicious! I added 1/2 a white onion, an extra jalepeno and 3 tbsp chili powder instead of 2. Best chili I’ve ever made! Thank you!
Jennifer you have made my day! Thank you so much for your kind words!
Can I use turkey broth instead of beef broth?
Hi Dee, certainly! I’ve used vegetable broth and it was great so I’m sure turkey would work fine!
Did mine in the instapot and came out great! Sautéed everything and then cooked on manual for 14 minutes. Thank you. Added bacon.
This was so delicious! The whole family loved it! I used about half of the beef broth because I didn’t want it as “soupy” as the picture and it was perfect! We will be adding this to our winter rotation.
Thank you so much! I’m so glad your family enjoyed this!! 🙂
I made this with lean hamburger meat and it is amazing! I will definately be making again.
Made this plenty of times. I love it!!! but, now I want to make this in a 2 quart crock pot I’m assuming just cut the recipe in half is that right?
I haven’t tried that, but that should work fine!
I have been craving chili! How many carbs are in the tomato sauces?
Hi Kim, the nutritional information is listed below the recipe. There are 8.5 net carbs per 1.5 cups of this chili.
Would this do well cooking in a crockpot all day?
Absolutely, I did it that way last weekend and it was perfect! 🙂
I made this for dinner the other night and it was a big hit. I cut down on the chili powder because I prefer my chili mild and it was perfect.
Debbie, I am so glad your family enjoyed this!! I think we will be eating this all fall! 🙂
Always looking for more low carb meals! Thanks!
That’s what I’m saying. It says per serving with no amount.
Hi Chris, Sorry if you missed that, the serving size info is at the bottom of the recipe card. 1.5 cups per serving. Hope you enjoy!
How much is a serving size?
Hi Brianna, 1.5 cups per serving
Could leftovers be frozen?
Sure, these are great left over just thaw and reheat! 🙂
Looks like a perfect weeknight dinner! Yum!
Definitely my kind of chili! Looks amazing!
I’m not on keto but I don’t care for a ton of beans in my chili, so I’m going to give this a try!
mmmm…SO warm, hearty and delicious!! YUM!
What a hearty recipe! Looking forward to curling up on the couch with this for dinner tonight!