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After sharing my Instant Pot shredded chicken recipe, I felt like my Crock Pot deserved some love, too. I really do enjoy using both! With the cold and dreary days of January in full swing, I’m majorly craving comfort food, and I’ve fallen in love with this low carb keto chili recipe in the Crock Pot (slow cooker). But, you can totally make this keto chili in the Instant Pot, 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 of low carb chili you make, don’t forget the keto cornbread!
Is Chili Keto?
No, traditional chili is not keto friendly — the carbs in beans are just too high. Some people do use black soybeans, which are lower in carbs, but this is why I don’t recommend soy.
So, I knew that if I wanted a keto chili recipe, I would have to make it a chili without beans. That’s really the only way to avoid too many carbs in chili. I was a little unsure about it, since beans are such a crucial component. Also, just as with my sugar-free BBQ sauce, I was uncertain because people have different perceptions about what a good beef chili should taste like.
I’m really glad that I decided to try my hand at low carb chili without beans, uncertainties notwithstanding! It made such a satisfying, healthy dinner with all the flavor of a traditional chili recipe.
Why You’ll Love This Keto Chili Recipe
- Rich, hearty, flavorful dish
- Chunky, thick chili texture
- Just 15 minutes prep time
- Three cooking options – Crock Pot, Instant Pot, or stove top
- Healthy, low carb, and gluten-free
Ingredients You’ll Need
This section explains how to choose the best ingredients for the best keto chili, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Ground Meat – I prefer grass-fed ground beef and typically use 85/15. Any ground beef you like will work, or you can substitute ground turkey or chicken.
- Onion – I used a white onion, but you could also use a yellow onion.
- Garlic – Use fresh minced garlic for best flavor or jarred for convenience.
- Diced Tomatoes – Two cans of diced tomatoes provide classic flavor, and be sure you don’t drain the liquid, which is needed so that the chili isn’t too thick. If you like a smoky flavor, try fire-roasted tomatoes instead.
- Tomato Paste – Also provides flavor and depth. Be sure there is no added sugar.
- Green Chiles – These chiles add a very mild heat, but feel free to adjust according to preference. You could also add jalapeños if you like the spice.
- Worcestershire Sauce – This helps give the easy low carb chili recipe umami flavor and slight sweetness. Worcestershire sauce is not keto friendly in large quantities, but just a couple tablespoons in the whole large batch of chili is fine.
- Spices – Chili powder, cumin, dried oregano, sea salt, black pepper, and a bay leaf. Feel free to add cayenne pepper for more heat.
The key to getting no bean chili right is being generous with the spices (see amounts on the recipe card below). Even my little girl enjoyed it, after I mellowed out the heat a bit for her by adding toppings (ideas below!).
How To Make Keto Chili In A Crock Pot
This section shows how to make Crock Pot keto chili, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Saute onion. In a skillet over medium-high heat, cook chopped onion until translucent. Add garlic and saute until fragrant.
- Brown ground beef. Add ground beef and cook until browned, breaking apart with a spatula.
- Mix low carb chili. Transfer ground beef mixture to slow cooker. Add tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper and mix together. Add bay leaf into the middle.
- Slow cook. Cook for 6-8 hours on Low or 3-4 hours on High. If your slow cooker tends to run hot, stir every couple hours.
How To Make Keto Chili In The Instant Pot
This section shows how to make Instant Pot keto chili, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Saute onions and garlic. Select “Saute” mode on pressure cooker and saute onions until translucent. Add garlic and cook until fragrant.
- Brown ground beef. Add ground beef to onions and cook until browned, breaking apart with a spatula.
- Add remaining ingredients. Add tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper and stir together. Pour in 1 cup water or beef broth (the liquid is an additional ingredient recommended for Instant Pot keto chili, due to the pressure). Place bay leaf into the middle.
- Pressure cook. Close lid and stop “Saute” mode. Select “Meat/Stew” mode for 35 minutes and start pressure cooking.
- Release pressure. Wait for natural release if you can, or turn the valve to vent if you are short on time. Remove bay leaf before serving. Instant Pot keto chili will be a bit thinner than the Crock Pot version, due to the broth added, but this is recommended for pressure cooking so that it won’t burn.
Stove Top Instructions
Stove top low carb chili is almost identical to the Instant Pot above, except you’d use a dutch oven:
- Saute onions and garlic. In a large dutch oven over medium heat, saute the onions until translucent. Add garlic and cook until fragrant.
- Brown ground beef. Add ground beef and cook until browned.
- Add remaining ingredients. Add tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper and stir together. Place bay leaf into the middle.
- Cook. Cover and simmer for about an hour, or until the flavors develop to your liking.
The Best Keto Chili Toppings
Once you’ve made your low carb beanless chili recipe, it’s time for sides and toppings. Here are a few ideas:
- Shredded cheese – Cheddar cheese is my personal favorite, but you can also use Mexican blend or any other type from the keto cheese list.
- Sour cream – Yes, sour cream is keto! Use the full-fat kind.
- Green Onions – I prefer to slice them using kitchen shears, see how in my YouTube video of this keto chili recipe.
- Avocado – Dice it, or slice thinly and fan out. This is also in the video.
- Jalapenos – Slice them thinly. Remove the seeds if you want the flavor with less heat.
- Keto Cornbread – The BEST side for keto friendly chili!
Storage Instructions
- Store: Keep leftover keto Crock Pot chili in the refrigerator for 3-4 days .
- Reheat: Warm up the stew in the microwave or in a saucepan on the stove, until hot. You can also reheat keto chili in the slow cooker on Low.
- Freeze: Fortunately, Crock Pot low carb chili (or Instant Pot keto chili, if you prefer) is perfect for freezing. This one is a big batch recipe that makes ten cups — plenty to cover dinner right away and the freezer for later — and since it’s dairy-free, there are no texture issues. It’s super easy! And if you LOVE chili, make a double batch. Just let the chili cool, then freeze flat in freezer bags; once solid, you can move them around or place vertically in your freezer as needed. (I also like to do this with beef barbacoa for a ready-to-go taco night!) If you want it to last even longer, you could vacuum seal the freezer bags to remove any remaining air once it’s solid, but I usually don’t find it necessary.
More Keto Freezer Meals
I first made this low carb chili recipe when I was in freezer meal making mode before my second baby was born. That was several years ago, but I still appreciate easy keto freezer meals… and I’ll bet you do, too, so give these a try:
Tools To Make Low Carb Chili
- Saute pan – For sauteing the onions and ground beef. This one is hard anodized, so it’s non-stick without PTFE or PFOA, and virtually nothing will scratch it.
- Wooden spatula – This one is great for both stirring and breaking apart the meat, and won’t scratch any cookware, in case your pan does scratch.
- Meat chopper – This little tool has 3 sections to break up ground beef faster for quick and even browning. Also awesome for tacos or taco salad!
- Crock Pot – This is the slow cooker I use for everything, including this Crock Pot low carb chili!
- Instant Pot – Use this if you prefer pressure cooker keto chili over the slow cooker version. Just as good, but much quicker!
Easy Keto Chili Recipe
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
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Low Carb Keto Chili Recipe (Crock Pot or Instant Pot)
An EASY low carb keto chili recipe without beans, made in a Crock Pot slow cooker or Instant Pot pressure cooker, using common ingredients & 15-min prep time.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Crock Pot slow cooker instructions
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In a lightly oiled skillet over medium-high heat, cook the chopped 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 a minute or less, 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 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 pressure cooker instructions
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Select the "Sauté" setting on the pressure cooker (this part is done without the lid). Add a little oil and the chopped onion and 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 a minute or less, until fragrant.
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Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
- Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, it is recommended to also add a cup of water or broth.) Place the bay leaf into the middle, if using.
- Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.
- 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.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
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 The 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.
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552 Comments
Melissa Sharp
0I made this but used the Impossible Savory Sausage (not the links) in its place I added shredded cheddar and chopped onions on top. It was delicious and very filling! the plant sausage has a few carbs, but it was still keto-friendly, I checked my glucose and ketone levels after eating, and all good! I will definitely be making this again!
Dottie Bacon
0This was so satisfying! It’s very similar to the chili I usually make, but I love this recipe without the beans, and knowing the carb count is so convenient. Next time I’ll double the recipe and freeze individual portions. Thanks for this recipe!
Alyssa Stanley
0Another hit! Made this to take camping and everyone loved it! I used to turn my nose up at chili without beans, but not anymore. Make this! It will be a regular rotation at our house.
Tracy
0It would be a good recipe if there were amounts of ingredients listed. 1 pound ground beef? 2,? 1 Onion? Half an onion?
Wholesome Yum D
0Hi Tracy, There is a recipe card that gives you all the ingredients and directions. It’s right above where you left this comment.
Dulce
0Thanks. This was very good. But I used pound of ground lamb and almost 2 lbs of chuck roast. Soo good.
Ashley
0After the meat mixture is browned does it need to be drained before adding the rest of the ingredients?
Wholesome Yum D
0Hi Ashley, Yes, if you find it too greasy you can drain the beef.
Peter Field
0I noticed the recipe is adjustable for the number of servings, adjusted it for 8 servings, but in the ingredient list now I see fractions next to the spices, for example for a spice it says 1 tsp, next to is a fraction like 3/5. Am I to assume that means 3/5 s of a tsp?
Wholesome Yum D
0Hi Peter, Yes, that would be 1 and 3/5 of a teaspoon. Sometimes scaling amounts are unusual when scaling recipes, but you can round up or down slightly, such as 1 and 3/4 instead of 1 and 3/5 teaspoons.
Denise Sobczyk
0Great recipe! I substitute the beans with small chunks of cauliflower, zucchini, celery, green peppers, tomatoes.
Peter Field
0Made this again, used 5 lbs coarse ground pork. Pre-cooked the pork. I haven’t found the canned green chili’s. So I substituted 4 coarsely chopped jalapeno peppers. I layered the ingredients in after cooking veggies in lard. 1/3 of the meat, 1/3 of spices, 1 can tomato paste, 1 can diced tomato’s. Mixed well let warm up on Saute mode in instant pot. Continued to add other ingredients until pot nearly full. Left out 1 can of diced tomatoes as pot is becoming too full. End result highly flavorful chili. Thanks again!
Rachael
0Smells delicious, haven’t had a bowl of it as we’re taking it to church tomorrow. Mine is finishing in the oven and I used a strip of bacon to caramelize the onion with no bay leaf.
John
0I wanted to make this from the first time I saw the recipe two weeks ago. So finally, I made this tonight. It was great. I had an issue though I thought I bought enough hamburger but when I got home, I realized I only had 1.8 lbs. I found a pack of ground sausage and added the .7lbs to make a total of 2.5 lbs. of meat. the rest of the ingredients were fabulous.
Ankie
0Delicious, we love it. Keto and non keto persons enjoyed it. Your spices were right on. A keeper! Thank you Maya.
StaceyK
0This was absolutely delicious! My boyfriend is going in for bowl #3! The only thing I omitted was the Worcestershire as I didn’t have any on hand and didn’t want to buy a whole bottle for what little it calls for because we don’t use it much. I put in a 7oz can of green chilis as the 4oz can was a dollar more but we love those anyway. For my non-keto boyfriend, I bought chili beans for him to put in himself as desired per bowl. I have not had any yet as I got home late, except for a scrumptious taste, and will add shredded cheddar and probably a little sour cream.
I highly recommend it!!
Lisa Wood
0How many bowls does this make for 13 carbs?
Wholesome Yum D
0Hi Lisa, There are 10 servings in this recipe. Each serving is 1 cup and has 10 grams net carbs.
Peter Field
0Made your recipe with 1 modification, instead of using the ground beef, I substituted coarse ground pork. Reserving the juice/grease from the pork and adding it back to mixture of meat and spices. The reason I gave it 4 stars instead of 5 stars, is that it may be low carb, but doesn’t seem to be as filling as other keto dishes I’ve made. Ketosis is dependent on consuming larger amounts of fat, so the body burns fat for fuel instead of carbs. Making the body more satiated with fat consumption. After consuming the Chili, my body was craving more to eat, but the fat should be keeping the hunger at bay. Please send me trouble shooting advice on how to fix this?!
Wholesome Yum D
0Hi Peter, Feel free to add something that will increase fat without carbs, bacon, cheese, and sour cream for example.
Peter Field
0Yesterday, I increased the serving size. Added about 1/4 cup of lard, when heated, it mixed nicely with the chili. Also added toppers of Mexican style sour cream (higher fat content) and shredded white cheese. Made it more filling and kept hunger at bay.
Chris
0I have a question about the ground beef you use. Your recipe calls for 85/15 ground beef. I used 80/20, and there was way too much grease. If I use 80/20 again in the future, would you recommend draining the meat before adding it to the slow cooker/instant pot?
Wholesome Yum D
0Hi Chris, Yes, if you find it too greasy you can drain the beef.
Teresa W
0Perfecto! Bowl scraping delicious! Followed to a T and it is soo yummy. Family asks for this on a regular basis!
LISA ANN WOODLAW
0How many servings do you get out of this or how many carbs are in a bowl? -Lisa Wood.
Wholesome Yum D
0Hi Lisa, There are 10 servings in the recipe and 10 g net carbs per serving. You can find all of the nutrition information in the recipe carbs right above where you left this comment.
Jane B
0This chili was amazing! Instead of 2 cans of diced tomatoes I used 1 can of diced tomatoes, and 1 can of Ro-Tel tomatoes with green chile. I ommitted the canned green chiles, I did need to add another teas of cumin and another teas of my homemade chili powder, which is pretty hot already. We like our chili spicy! It was a little thick so I added 1/2 cup beef broth. Topped with sour cream and grated cheddar. Sooo good! Will definitely made again! Thank You for a Wonderful recipe!
Sheri Gardner
0Love this recipe do it on the stove top. Easy and fast
Desiree
0I love this recipe! The whole tangent about beans being crucial threw me for a loop though haha. Never had beans in regular chili before, I didn’t know it was something people did??
Kathryn Andros
0I chunk up portabella mushrooms, it’s fantastic!
Natsha
0Made it for super bowl Sunday and we loved it! My fiancé and I LOVE spicy food. The only thing I would change next time is to decrease the chili powder next time. Other than that, it was greasy! Needed some low-carb food for the big game!
Deborah
0I was looking to bulk this chili out a bit. I’ve read other commenters thoughts on adding bell peppers, which I think is a great idea. Do you have any thoughts on adding mushrooms? Great chili!! Thanks for your time.
Wholesome Yum D
0Hi Deborah, If you like mushrooms I think that would be a good addition.
Jenny
0I’ve made this recipe multiple times. The first time I didn’t care for it too much, but I decided to give it another try but added a little water and used an extra can of stewed tomatoes (yes this adds more carbs to the count, but it was mostly for the extra liquids). I love wholesome yum and I use a ton of the recipes and they are always amazing especially the key lime cheesecake! Keep up the great work!
TC
0Can I add some beans for my son? I usually pick them out. My question is will I get the carbs in the sauce from the beans? If I can add how many please would be reasonable. Thanks.
Wholesome Yum D
0Hi TC, You would have to eat the beans to get the carbs.
Valerie Ferrara-Ryan
0when I make it for other people I heat up the beans separately and any other carb usually rice do it all separately then let them add what they want
Jane B
0Just add the beans to his bowl. My granddaughter had some leftover macaroni. She doesn’t need to restrict carbs so I made her a bowl of Chili Mac.
CJ
0Can I put the onion and ground turkey into the slow cooker raw, instead of cooking them in a skillet first? I’m looking for a recipe I can just dump all of the ingredients into the slow cooker and set it on low before I leave for work. Thanks!
Wholesome Yum D
0Hi CJ, Yes, you can, but it comes out less flavorful that way.
Catherine
0Hi. I live in New Zealand and like a previous commenter from Australia, I think our chilli powder is straight chilli so 1/4 cup would be way to much. Any suggestions on how to make this. I am thinking I will just add the canned green chillies to start, see how it tastes and then if not hot enough, make again with some chilli powder. Also wondering what other spices are in your chilli powder which would add to the flavor which I could add when I make it.
Wholesome Yum D
0Hi Catherine, Our chili powder is a mix of different spices including chili powder, cumin, coriander, oregano, garlic… I suggest cutting down the amount if your chili powder is too spicy.
Jessica
0This was loved by the whole family! Made it with ground turkey to cut some calories and it was delicious! Thanks for a delicious keto-friendly recipe!
Kathy WW
0Personally, I thought there was too much chili powder, I will decrease it next time. Otherwise, it was great! I top with a little sour cream, cheese, and cilantro. It is delicious!
Katie
0I love this low carb option! And we love the flavors too.
Mary
0Great recipe! A little hot for me. I didn’t have all the Chili powder in my cabinet so filled in the gaps with Chipotle pepper. Adds good smoky flavor.
Wholesome Yum D
0Hi Mary, Adding in chipotle pepper is most likely the reason that you thought it was too spicy.
Summer Fodrie
0Hi, can you tell me how many 1 cup servings? Thank so much.
Wholesome Yum D
0Hi Summer, This recipe makes 10 servings.
Gayle Hebert
0This chili is delicious. Used to pick out the beans so it’s perfect that it doesn’t have any! But I will add beans to my son’s portion as he likes them. He also thought it was great. Not a big fan of hot spicy dishes but green chiles were lovely in this recipe. Thanks so much for all your hard work developing these great recipes.
Voncloft
0love this recipe!!! i make it on a biweekly basis.
Nita
0Hi Maya, to complete the Keto Chilli meal what other vegetables would serve with it to make it a nutritious meal? Regards Nita.
Wholesome Yum D
0Hi Nita, If you want to add something extra to your chili you could serve it over cauliflower rice.
Susan
0I’m trying to get back into chili and just made a batch from another site. The problem I had with that one is how long it needed to cook, since the long cooking time meant any chiles added became seriously hotter. Too hot for our tastes. I think I would like to try yours with some added decaf coffee crystals, and also a couple of tablespoons of cocoa powder. I’m thinking that such an addition would calm the flavor of the tomatoes (I’m sick to death of canned tomatoes, but they are a necessary “evil” in constructing chili). I’m hoping that yours turns out better for me, and I think it will. I have it marked in my copy of your cookbook…
Charlene
0Does adding the Green chiles make this very spicy? I am having my in-laws over (in their 80’s) and want to make sure that it’s not too hot for them. Thanks for your help. Charlene
Wholesome Yum D
0Hi Charlene, I don’t think that the green chilies add much spice to this recipe. But if you want you can skip them.
Jane B
0I live in NM and green chiles are a major part of our diet. They can range from very mild to very very hot. You can always dice them up (canned or roasted, not fresh) and have them available on the side. Start with a little, you can always add more spice, but you can’t take it out!
Amy L Huntley
0Love making this in the instant pot. It has so much flavor and so hearty too.
Kristyn
0Yum!! Love making this in the instant pot!! It has tons of flavors, it’s hearty, & we will be eating it all winter long!
Jennifer
0This is the yummiest chili!! Will be eating the leftovers all week!!
Bernice
0Love this low carb chili, Texas style! Thanks for including both slow cooker and pressure cooker instructions. So very handy to have!
Diane Shultz
0This is one of my favorite recipes, it comes out perfectly every time!
Scarlet
0Nice hearty, pretty healthy bowl of chili. It was delish!
Jerica
0I love that this chili does not have beans! They are one of the parts of chili that was never my favorite – thank you for sharing this recipe!
Glenda
0This is the best chili I have ever tasted. Made a batch for my home group and there was no talking as everyone was busy eating. I was told that I nailed it. I could not take the credit as this recipe is yours. Great stuff!
SuziesCorner
0Ah, but we can take credit for wisdom on recipe sources, eh!