Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Chili Recipe Is Beefy, Flavorful Comfort In A Bowl
I’m pretty sure that whoever came up with the term “comfort in a bowl” had to be talking about this keto chili. 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 keto chili recipe all over again every time I make it. And I think you will, too. Here’s why:
- 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 this 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.
This is by far my most classic, best keto chili, but if you want some variety, try my keto white chicken chili or whole30 chili. No matter what kind you make, don’t forget the keto cornbread!
Ingredients & Substitutions
Here I explain the ingredients for my keto chili recipe, what each one does, and substitution options. For measurements, see the recipe card.
- 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 (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 mostly 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 this 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 kids enjoy it, after I mellow out the heat a bit for them with added toppings.
How To Make Keto Chili
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
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 keto chili using your preferred method:
- 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. I have this Crock Pot and don’t need to stir, plus the programmable settings are so convenient.
- 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. This is the Instant Pot I tested with.
- Stovetop – Cover the Dutch oven and simmer the keto chili for about an hour, or until the flavors develop to your liking.
My Recipe Tips
- Yes, you 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.
- My meat chopper makes browning the beef so much faster and easier. It breaks it up for quick and even browning — highly recommend if you want a shortcut. I also use it for taco meat in my taco salad!
- Can you just skip browning the beef and aromatics? Yes, 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.
- Want to add beans to this low carb chili? Beans are not keto friendly, 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.
- If your beef is higher fat, you may want to drain it. I use 85/15 ground beef and don’t usually need to, but recommend doing so if you use 80/20 or the pan seems greasy.
- What about liquid, don’t you need any? No, not for Crock Pot and stovetop versions, 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? Many of you have asked! The carbs in this chili come primarily from the onions, diced tomatoes, tomato paste, chili powder, and Worcestershire sauce.
- 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.
- Want extra fall vibes? Add a can of pumpkin (similar to my newer pumpkin chili) and a dash of cinnamon.
Keto Chili Recipe (Low Carb Chili)
My low carb, keto chili recipe is hearty, easy, & flavorful! Make it with common ingredients using your Crock Pot, Instant Pot, or stovetop.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Crock Pot Instructions (Slow Cooker):
-
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.
-
Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
-
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.
-
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:
-
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.
-
Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
-
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.
-
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.
Stovetop Instructions:
-
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.
-
Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
-
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.
-
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.
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help your keto chili turn out perfectly, how to adjust the consistency to your liking, and answers to questions people often ask me about it.
- Toppings: See my favorite topping suggestions here.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. The flavors actually develop more with time!
- Reheat: The microwave, stovetop, or the Warm setting on your slow cooker will all work.
- Freeze: This low carb 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.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
Keto Chili
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!
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:
767 Comments
Alex
0Seasoning on this recipe was spot on. I used 3lbs of beef and added about a cup of mushrooms. Then, I added a 12oz michelob pure gold and a half cup of water to add liquidity and volume.
Michelle
01/4 CUP? Chili powder? Is that correct? Thx!
Wholesome Yum M
0Hi Michelle, Yes that is correct. 1/4 cup of chili powder.
Molly
0I want to preface this by saying that I’m not what I would consider a “real cook.” I can follow a recipe, but I’m not the kind of “natural” who can fidget around with a recipe and come up with something good. I followed the recipe exactly, but it didn’t come out the way I expected it to. I’m not sure which ingredient(s) wasn’t/weren’t to my liking, but I don’t think I’ll be making this again. Of course, not being a natural cook, it’s possible that the fault was mine somehow, so please take this review with a grain of salt. Thank you.
Chris
0This was so good, quick and easy. There is something missing for my taste. Might need more onion but I added some after cooking. Thank you so much for the easy, filling meal.
Katie
0Love this recipe! It’s so simple to make and taste delicious!
Keara Nadeau-Grandy
0This was DELICIOUS!! Everyone in my family truly enjoyed it. The only thing I did differently was use 3 pounds of ground beef (only so I wouldn’t have a half pound left over), a little extra tomato paste to compensate. No other changes!
Nadine
0I loved this recipe. I doubled the batch and have been eating it for several day ( that’s what I do since I don’t like to cook everyday.) The double batch made enough for 5 work days ( 2 meals per day).
Laurel Avery Dewitt
0This was very good! We made it on the stove top and it worked well. I liked the Worchestershire Sauce in this recipe. We did add a small amount of water to the recipe.
Dawn
0This Chili is AMAZING! I made it, and when its finished…I WILL MAKE IT AGAIN. I put the chili in single serve containers and grab one when I’m to busy to cook. I just can’t say enough about this recipe…super easy to make as well.
Holly
0Are you supposed to drain the fat with this recipe after cooking the ground beef? Also, how lean should the beef be? Thank you!
Wholesome Yum M
0Hi Holly, There is no need to drain the fat unless that is your preference. I use 85/15 ground beef, but whatever you have on hand will work great!
JOSEPH SORTINO
0Great Recipe, Just an FYI the instant pot has a saute function so you can actually saute the beef and onions in the instant pot, eliminates the need for extra dishes being washed!
Jamia Thursby
0Made it with ground bison. Some of the best chili I’ve ever eaten!
Matt H
0My first try at using the Instant Pot and this recipe was easy and turned out great. Also precooked some bacon and threw that in there at the end before serving and then added shredded cheese and some tame jalapenos on top. Very yummy!
Snannontchr
0The spices in this recipe were just right! I added 12 oz frozen cauliflower and eight oz fresh sliced mushrooms into the instant pot and it came out thick and chunky and delicious! Didn’t miss the beans at all because there were other chunks in there. Thank you!
Denise
0Made this chilli a few days ago in the slow cooker and wasn’t disappointed, its so yummy! And even better we used it for our chilli dogs (without buns) I included the bay leaf and added about 1 cup of water and used rotel tomatoes with green chilis instead of plain tomatoes. My husband never missed the beans, and we loved this chilli so much. Thank you!
Caleb
0Let me start off by saying that ever since I’ve started keto (about two months ago), I’ve ate almost nothing but this for dinner and have lost about 15lbs thanks to this DELICIOUS recipe. There are a couple of things I’ve changed through the numerous batches I’ve made. Instead of ground beef, I’ve used plain ground pork sausage. Believe me, you won’t taste a difference and it still has plenty of fat and protein. I’ve also switched up the types of canned tomatoes from canned diced tomatoes such as rotel to crushed tomatoes, or even fire roasted and it makes a difference. One important thing to note is that with any chili, one thing I’ve noticed is that the consistency is typically thicker than desired. To counter that, I’ve added approximately 2 cups of beef broth and not only does it give it a great consistency, but it adds quite a bit of flavor. Lastly, if you ever liked eating Fritos with your chili before keto, substitute that with crushed pork rinds as It’s the icing on the cake and gives you that delectable crunch you’ve been missing while still being keto friendly. Ever since I’ve made it like this, I have made this recipe over and over again and have been losing weight! Thanks for this awesome recipe and I hope anyone reading sees this! Cheers.
Molly
0Soooo yummy!! I made it in my Instant Pot, used half ground turkey / half ground beef, didn’t have two cans of diced tomato but had a larger can of tomato paste and a larger can of diced Chili’s! Kept the rest just as the recipe called for, added plenty of sharp cheddar, a generous dollop of sour cream and diced avocado and we LOVED every bite!!! Thank you!!
John Quinn
0I am trying this today, pretty close to my recipe, so looking forward to it. And, as most Texans will say, “No beans in chili!” Thaks, I hadn’t even thought of doing chili as keto.
Tracy
0This was a winner with my family! I’ve made it twice this week! I’m the only one in my family eating keto, but this pleased EVERYONE and it is now my family’s favorite chili recipe ever! I substituted ground turkey, because I had extra I needed to use, and it tasted just like beef, probably because of the beef broth. Thank you so much for an awesome chili recipe!
Susie P
0Absolutely delicious! Thank you!