Free Printable: Low Carb & Keto Food List
Get It NowI’m pretty sure that whoever came up with the term “comfort in a bowl” had to be talking about this keto chili recipe. It warms me from the inside out. It’s got heat and flavor. It leaves me full and satisfied. It quenches my rich comfort food cravings. Seriously, I fall in love with this low carb chili all over again every time I make it. And I think you will, too.
This is by far the most classic of my keto chili recipes, but if you want some variety, try my keto white chicken chili and whole30 chili. No matter what kind you make, don’t forget the keto cornbread!
Why You’ll Love My Keto Chili Recipe
- Rich, hearty, and full of flavor – With the rich tomato sauce, a kick of green chilies, flavorful ground beef, and generous heaps of spices, I promise you won’t miss the beans one bit. Readers have even told me that they won competitions with my low carb chili recipe!
- Thick and chunky – Nope, this is not brothy soup. When it comes to texture, my chili falls firmly in the camp of thick and chunky. A.k.a. the best camp. 😉
- Quick and easy – This recipe needs only 15 minutes of your time, and the rest of it is hands-off. Leave it to simmer all day in the slow cooker (it makes my house smell amazing!), or use one of my 2 quicker cooking options.
- 3 cooking methods to choose from – Make my keto chili in the Crock Pot (my go-to option). Make it in the Instant Pot. Make it on the stovetop. Just make it!
- Keto friendly and gluten free – While it has a few more net carbs than your average keto meal, it’s well worth it. And I’ve always been able to fit it into my macros, even when I was limited to 25g per day. This dish is also naturally gluten-free.
Ingredients & Substitutions
This section explains how to choose the ingredients for my best keto chili recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Ground Beef – I prefer grass-fed ground beef and typically use 85/15, but 80/20 or 90/10 will work. You can also substitute ground turkey or chicken for lighter options.
- Aromatics – White onion and garlic. Both are so important! You could substitute 2-3 teaspoons of onion powder and 1 teaspoon of garlic powder, but it’s just not the same.
- Canned Diced Tomatoes – These make the saucy tomato base and chunky texture, but they also provide the liquid, since I don’t add any extra water or broth to my keto chili recipe (unless I’m using the Instant Pot). If you like a smoky taste, try fire-roasted tomatoes instead of regular.
- Green Chiles – These add a very mild heat, but are there more so for taste. You can skip them if your diced tomatoes have green chiles in them already (like the kind I use for Rotel dip). If you’re worried about heat, use a diced bell pepper instead.
- Tomato Paste – Adds a more concentrated tomato flavor and depth. Be sure there is no added sugar. This is one of the higher carb ingredients in my recipe, so you can leave it out if you really need to lower the carbs.
- Worcestershire Sauce – I use just a couple tablespoons of this gluten-free brand in the entire low carb chili recipe, for umami flavor and slight sweetness. Worcestershire sauce is not keto friendly in large quantities, but this small amount in the whole batch is fine for me. You can substitute coconut aminos if you like, or leave it out altogether, but I think it’s worth it for the flavor.
- Spices – The key to getting no bean chili right is being generous with the spices. I use chili powder (the most important one!), cumin, dried oregano, sea salt, black pepper, and a bay leaf. Even my little girls enjoy it, after I mellow out the heat a bit for them with added toppings (ideas below!).
How To Make Keto Chili
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
You can make keto chili in your Crock Pot, Instant Pot, or just the stovetop if you don’t have these appliances. I use the slow cooker when I can plan ahead, or the other two when I need something faster. The process is very similar for all three…
- Saute the aromatics. Cook the chopped onion in a little oil until translucent. Use a skillet on the stovetop if you’ll be making your keto chili in the slow cooker, the Saute setting on your Instant Pot for the pressure cooker method, or a Dutch oven for the stovetop method (not a skillet to have room for adding other ingredients later). Add the garlic and saute until fragrant.
- Brown the beef. Add the ground beef and cook until browned, breaking apart with a spatula.
- Combine the ingredients. Transfer ground beef mixture to your slow cooker if you’re using it, otherwise just leave it in the Instant Pot or Dutch oven. Add the diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper. (If you’re using the pressure cooker, also add 1 cup of beef broth.) Mix well, then place the bay leaf in the middle.
- Slow cook, pressure cook, or just simmer. Cook the low carb chili using your preferred method below.
- Crock Pot – Close the lid, and slow cook for 6-8 hours on Low or 3-4 hours on High. If your slow cooker tends to run hot, stir every couple of hours.
- Instant Pot – Close the lid, select “Meat/Stew” mode, and pressure cook for 35 minutes. Wait for natural release if you can, or turn the valve to vent if you’re short on time.
- Stovetop – Cover the Dutch oven and simmer for about an hour, or until the flavors develop to your liking.
Common Questions
- Do I really need 1/4 cup of chili powder? People often ask me if this is really the right amount, and the answer is a resounding YES! The chili powder does make the keto chili a little spicy, but it adds flavor more than anything. If you want less heat, reduce or omit the black pepper instead.
- Can I place the ingredients in the slow cooker raw? You can, but I don’t recommend it. I know it’s tempting to just plunk the raw ground beef, onions, and garlic right into the slow cooker or Instant Pot, but taking 15 minutes to saute the aromatics and brown the beef makes a huge difference in flavor. If you still want to do it, make sure you break up the meat before cooking.
- Can I add beans to low carb chili? Beans are not keto friendly, so you can’t use them for a keto chili, but yes, it will work. In fact, I used this recipe as a base for my classic chili recipe. Some people do add black soybeans instead, which are lower in carbs, but this is why I don’t recommend soy.
- Do I need to drain the beef? I use 85/15 ground beef and don’t usually need to drain it, but you can if yours has more fat content.
- Do I need to add any liquid? The Crock Pot and stovetop versions don’t need any, other than the liquid from the canned tomatoes and chiles. But for the pressure cooker version, I do add 1 cup of broth (or water is also okay). Instant Pot keto chili will be a bit thinner than the Crock Pot and stovetop versions, due to the added broth, but this is needed for pressure cooking so that it won’t burn.
- Where do the carbs come from? The carbs in this chili come primarily from the onions, diced tomatoes, tomato paste, chili powder, and Worcestershire sauce.
Low Carb Chili Toppings
Toppings really make this meal — just keep them low carb! They can also help to mellow out the heat if it’s too spicy for you. Here are some favorites in my family:
- Shredded Cheese – Cheddar cheese is my go-to, but you can also use Mexican blend or any other type from my keto cheese list.
- Sour Cream – This is my #1 tip for calming spicy chili. My kids add a lot!
- Green Onions – I prefer to slice them using kitchen shears. See how in my YouTube video of this keto chili recipe.
- Keto Tortilla Chips – If you want some crunch! The regular kind are not keto, but mine are.
- Avocado – Dice it, slice thinly and fan out, or even top with a dollop of guacamole.
- Jalapenos – My husband likes these for more heat! Slice them thinly, and remove the seeds if you want the flavor with less spice.
- Keto Cornbread – My best side for keto friendly chili!
Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for 3-4 days. The flavors actually develop more when I store it!
- Reheat: The microwave, stovetop, or the Warm setting on your slow cooker will all work.
- Freeze: This keto chili freezes beautifully, which is a great thing because my recipe makes a big batch! I freeze it flat in zip lock bags, then keep them vertically in my freezer to save space. You can thaw overnight in the fridge, or even reheat from frozen.
More Keto Freezer Meals
I first made this low carb chili recipe when I was in “freezer meal mode” before my second daughter was born… and never stopped. If you like to keep freezer meals on hand too, try some of my others:
My Tools For This Recipe
- Saute Pan – For sauteing the onions and ground beef. Mine is hard anodized, so it’s non-stick without PTFE or PFOA, and it doesn’t scratch easily.
- Meat Chopper – This little tool has 3 sections to break up ground beef faster for quick and even browning. I also use it for taco meat in my taco salad!
- Crock Pot – This is the slow cooker I use for everything, including my Crock Pot keto chili!
- Instant Pot – I use this when I want a quicker option.
Keto Chili Recipe (Low Carb Chili)
This low carb keto chili recipe is hearty, easy, & flavorful! Make it with common ingredients using your Crock Pot, Instant Pot, or stovetop.
Ingredients
Tap underlined ingredients to see where to get them.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Crock Pot Instructions (Slow Cooker):
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In a lightly oiled skillet over medium-high heat, cook the onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute, until fragrant.
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Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
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Transfer the ground beef mixture into a slow cooker. Add all the remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
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Cook for 6-8 hours on Low or 3-4 hours on High. If you used a bay leaf, remove it before serving.
Instant Pot Instructions:
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Select the "Sauté" setting on the pressure cooker. Add a little oil and the onion. Cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute, until fragrant.
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Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
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Add all the remaining ingredients, except the bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, I also recommend adding a cup of water or broth.) Place the bay leaf into the middle, if using.
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Close the lid. Press "Keep Warm/Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking.
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Wait for the natural release if you can, or turn the valve to "vent" for quick release if you're short on time. If you used a bay leaf, remove it before serving.
Stovetop Instructions:
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In a lightly oiled Dutch oven over medium-high heat, cook the onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute, until fragrant.
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Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
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Add all the remaining ingredients, except the bay leaf, to the Dutch oven and stir until combined. Place the bay leaf into the middle, if using.
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Cover and simmer for about 1 hour, or until the flavors develop to your liking. If you used a bay leaf, remove it before serving.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cup
This is a very chunky keto chili, which I think is a good thing. If you prefer yours thinner, you can add a little water (or broth!) prior to cooking to thin it out as desired. This may also reduce calories and carbs per serving, depending on how much you add.
Recipe from my Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
620 Comments
Amanda
2This chili is SO good! Even my husband approves, which is really saying something.
Edna
0Truly Best Chilli Ever!!!!
Erin
0I think it’s time I explore some more of your recipes as I have made this recipe about 5 times since I discovered it. Thank you! During the onion/garlic frying part I also add a few finely diced serranos and jalapeños. Love it!
Lueroyce Conrad
1My husband is something of a Chili “snob” and he thought this was fantastic! Did this in a Crockpot! Super easy and SUPER good!
Sheryl Mint
1My husband said it’s the best chili he’s ever tried and even my pickiest eater child had a bowl (never ate anything like that). Definitely saving this recipe. Flavor was unbelievable.
Shelly
1I add 3 colored bell peppers, a 10 oz. can of Original Rotel, and a full 32 oz carton of beef broth. We always get it ready before bed and cook it overnight in the slow cooker. I have made this at least 10 times and we love it!
Traci
1I made this recipe in the Instant Pot last night. I followed the recommendation to add a cup of broth (I used beef broth), but it turned out more like a soup than chili. I really don’t think any liquid needs to be added for the instant pot preparation, especially with all the liquid from the cans added already. We had to use a slotted spoon to get the meat out. Otherwise, flavor was good.
Tammy
1Very easy recipe to follow, mine was cooked stovetop, from the beginning of sautéing garlic and onions till the end as it was simmering the smells started pulling the family into the kitchen to see “what’s cooking?!” Very rich in flavor and the thickness was spot on! No toppings needed! Everyone was like this taste so good! So family approved at our home! EXTREMELY good in my opinion, definitely hit that save button! Thanks for sharing!!
LORNA
1Made this last night and it was everything I hoped it would be. Thick and chunky…so good. I did drain and add 1 can black beans.
Reba
1I’ve been using this recipe for a few years now! It’s really popular in our house. My husband is keto, and I am not, but this is a dish we can both enjoy without having to modify it. (Sometimes I toss a handful of elbow noodles in my bowl, though! Shhh)
The only modification I make to this is upping the ground beef to a full 3 pounds because I usually have 1 lb chubs in my house and I don’t like splitting chubs. I don’t make any changes to the spices and it turns out just fine. I make it in the insta-pot and it’s very important here to follow the directions and add a little liquid! (I use chicken broth) The one time I forgot, it burned just a little bit on the bottom. There are states in the US where beans in chili are a sin, so the beans were not missed at all! haha Excellent recipe. Thank you
Traci
1This recipe has become a staple in my husband and my diet. We love this chili! And it gets better with age. We make it on a weekend and have it for dinner a few times that week. It’s delicious. Best chili recipe I’ve come across so far.
Julie
0Love this Keto Chili recipe, have made it multiple times.. My nonketo family also enjoys it. Makes a large quantity – I freeze leftovers for work meals.. Thank you Maya
Tom
0I followed the recipe. It was very tasty. I added some Frank’s Red Sauce. Probably add another can of green chilis next time. I usually brown the beef, drain the fat and then put the meat into the pot. I always try to make my first try at a new recipe exactly as the recipe says. So in spite of my reservations, I followed your stovetop instructions. WAY TOO MUCH FAT. Since the level of the liquid was below the meat I couldn’t easily skim it off the top. I soaked individual paper towels – 12 of them – and that helped. 3 stars because of the fat. 5 stars for consistency and flavor.
Melinda
0If you use ground sirloin it will not have as much grease.
PEGGY B.
0I think its the best keto recipe yet, thick hearty, easy.
Jephne Vance
0Loved this chili. I always add a little no sugar added ketchup to my bowl. It adds just enough flavor to make it better.
Cindy
0How much sodium is in the chilli?
Wholesome Yum D
0Hi Cindy, Nutrition facts are provided as a courtesy. If you have questions about calculations or why you got a different result, please see our nutrition policy.
Christina
0Help! I’m out of garlic and wanted to put this in the crockpot today. Can I sub with some garlic powder?
Wholesome Yum D
0Hi Christina, Yes, that will work, though I prefer it with fresh. There are notes about this in the post above.
Milena
0Hi! Is 1/4 cup chili powder correct? Seems a little much. Just wanted to double check..
Wholesome Yum D
0Hi Milena, Yes, that is correct. You can lower that amount if you wish.
Dawn
0I made this chili for some cold days and it is sooooo good. My husband loved it too!
Aaron
0I’ve tried a lot of keto chili recipes and this one is mine and my kids’ favorite. I probably make it once a month and we eat it for a few days. I use the instant pot and add some Kettle and Fire Bone Broth. I also sub the beef out for 1 lb. ground pork and 1 lb. mild italian sausage. My young daughter, who hates spice, always devours this and requests a new batch! It’s delicious. I usually serve with melted cheese on top and a dollop of sour cream. Thank you for this recipe!!
Julie
0Where do all the carbs come from?
Wholesome Yum D
0Hi Julie, The carbs mostly come from the tomatoes.
Amber Egan
0Probably the best & easiest keto chili I’ve ever had! Perfect fall/winter meal!
Brent
0This recipe is fantastic!! Eating keto can be challenging, but this chili really hits the spot! The only additional item I added was black soy beans. You can’t tell the difference and they are keto friendly. Still a wonderful recipe, but the soy beans really top it off. Thank you again for posting this recipe!!
Jennifer
0I made this recipe as written and it’s delicious! I was skeptical that it would thicken up at the end but I trusted the recipe and was rewarded with a perfect meal. Thank you!
Mamachicken
0I love this recipe!! I make this dish often. This recipe is all of the comforts of chili without the carbs. Thank you for sharing!! 🙂
Ankie
0The Best Chili!
Georgia Took
0I made this today for the third time and I will definitely be making it again. I added a little beef bone broth and sweated some bell pepper with my onion. I also used RoTel as one of the cans of tomatoes (the one that said fire roasted tomatoes). It turned out delicious.
Diane Swarthout
0Can you add green pepper/s or habanero peppers, or are they high in carbs?
Wholesome Yum D
0Hi Diane, Yes, you could add those peppers if you wish.
marsha l masi
0Made this today… Wonderful… Added a bell pepper and 1 can of beans to add more carbs.
Pete
0I made this recipe in an instant pot for myself last night, and it was superb! This dish is definitely going down as one of my favourites. I also opted for the inclusion of a cup of broth but didn’t have any green chillies so just put in a bit more Birds eye chilli powder. The texture was perfect and not at all like soup. I definitely recommend this dish, it will delight all lovers of chili.
Thanks Maya, for a really great creation.
Maria
0Made it! I friggn LOVE it!
Cameron
0I did the Instapot version of this chili and I must say I’m very surprised. The only thing I changed was I used a little sausage and I didn’t have canned chili’s so I sliced up fresh serranos. The flavor reminds me of Wendy’s chili, which is great because that’s good chili. Thanks for a low carb chili!
Nancy
0Do you drain beef before adding to crock pot?
Wholesome Yum D
0Hi Nancy, I don’t do that but you can if you want to.
Robbie
0Awesome flavor, it’s my new go to Chili recipe! InstaPot made it very easy.
Faith
0I’m so glad I can say I finally have found my favorite keto chili recipe!!!! I’ve tried other ones with great reviews and while they were fairly good, I wasn’t impressed by them. I substituted green chilies for 2 fresh jalapeños and I came out well! Hubby looovvveessss it!!!
Margaret
0I used an InstaPot and it came out great! Will use this recipe again, for sure!
Pam
0Hi Maya,
I’ve got to tell you. I’ve been on a Keto diet for a couple of weeks, along with some co-workers. We were having a chili cookoff at work so I told one of my co-workers since there are a few of us on keto I’ll make a keto chili. I found yours. What a hit. Out of nine chili’s my (I mean OURS *smile* ) Got first place. Only difference was mine was made with deer venison and I didn’t have dried oregano so I used Italian seasoning. Thanks for your recipe. Couldn’t have done it without you! 🙂
FYI. I did have to add some water and salt. Was a little to thick.
Lacey
0Such an amazing recipe!! First time making chili and it was a huge hit. My picky husband even loved it! I personally added one cup of water to mine. Def a new staple!
Sandra
0This is my favorite chili recipe. I’ve made it several times to meal-prep lunches for work. I add chopped celery and carrots and I use the Instant Pot version. Very good!
Shanna
0Can you add all ingredients raw in slow cooker? Trying to find recipes that will work for a busy work day when have no time to cook pr prep things.
Wholesome Yum D
0Hi Shanna, I don’t recommend doing that.
Robbie
0This is hands down, the best chili recipe I’ve ever made! The flavors are amazing. This is definitely my new go to.
Mark Mayeda
0Delicious recipe! I could easily eat this all day. My only criticism would be that this could easily put you over your daily carb limit. There are many hidden carbs in the spices as well as the tomato products. I calculated the carb content in this recipe as 90 net carbs. How many servings would you say this recipe produces? I would definitely recommend portioning and dividing the chili so you exceed your daily carb intake. I also slightly modified the recipe to mix in 1 cup of shredded cheese. Super yummy!
Wholesome Yum D
1Hi Mark, This recipe serves 10.
Glen
0Delicious. Nice spice follows bite. Will definitely be making again! Used instapot.
Maria
0This chili got rave reviews from my dinner guests. I did add beans to theirs, kept it without for hubby and I. Great taste, simple to make.
Erin
0This is the only chili recipe I use!! We’ve been having it for years and it never disappoints. My picky eater loves it, too. Thank you so much for an amazing recipe!
Janet
0We love the recipe but you say it is thick and hearty. I keep looking to see if I left something out. Mine is very thin and watery. The taste is great but I would love to thicken it. Help. Thanks
Wholesome Yum D
0Hi Janet, I suggest draining some of the liquid from the canned tomatoes.