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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):
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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.
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.
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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
Sarah Basso
0Fantastic level of flavor and spice. Whole family gives it 5 stars!
Rodney Dobson
0Yes only recently in Canada are we able to buy Rotel tomatoes which I added to this recipe. Next time will also add some cayenne pepper as you suggest.
Nancy
0Really great flavor, but had to add some cayenne pepper for spice for us Texans! A can of Rotel tomatoes and chiles would be awesome also!
Lori
0Love this recipe. So good and filling. Thanks!
Jennifer Wraspir
0Such a great recipe. I added a can of beans (I know that’s not low carb). Still delicious.
Katie Smith
0This was a great recipe! I used deer meat instead of ground beef and it was perfect. This will be a staple in our home. My picky toddler, 1.5, even loved it!
Natalie Edwards
0This was lovely! I’m in the U.K. so converted the recipe to grams but think I got the amounts about correct! Served it with sour cream and a chopped avocado. Delicious!!
Michelle T
0Good chili. Nice level of spice. I paired with some Keto biscuits. This was a very filling meal. I made mine in the Instapot.
Karen Smith
0I tried to find this answer in the comments but was not able to. How long should I simmer this if I’m not using the instant pot?
Wholesome Yum M
0Hi Karen, On the stovetop, let the chili simmer at low heat for 45 minutes to an hour. Be sure to check it so it doesn’t lose too much liquid and dry out. Feel free to add a little beef stock or water as needed.
Amy
0Loved it!!!
christina hoffman
0Thanks again for a perfect recipe! I’m a wimp so I used half the chili powder but left everything else as written. Great flavor!
Elizabeth Phelps
0Absolutely delicious . . . However no way I can do all that chili powder! I did 1tbsp of Chili Powder and 1 tbsp of Red Pepper Flakes – didn’t do the Green Chili’s. Heat is just perfect for me. Hubby would have liked it a bit spicier but I just can’t take that much. I also added some ground pork. Served over roasted Spaghetti Squash . . . Would be awesome over Zoodles as well. Yum!!! Definitely going in the rotation!
Courtney Aston
0Great & easy recipe!
Kelly
0You had me at “8 cloves of garlic” then sealed the deal with a quarter cup of chili powder and 2 T of cumin! You complete me!
Debnga
0I didn’t see instructions to drain the fat when cooking ground beef. Is it not necessary or is just assumed you drain the fat?
Wholesome Yum M
0Hi Debnga, It’s not really necessary to drain the fat unless you want to. I did not for this recipe.
Hope
02nd time making this this week! So yummy!! Put it over brown rice for my youngest and topped with cheese, sour cream and avocado. Today I added bell pepper because I had it in the fridge. I’m so excited to have more leftovers this week!
Jessica
0I loved this! I halved the recipe but really wish I wouldn’t have.
Liz David
0I made this tonight in my instant pot and it was delicious.The spices are great, so I snuck in some zucchini and a whole bell pepper to get a few more veggies in! Other than that, my only other modifications were to use ground turkey and adding 2 cups of chicken broth (following the advice of other reviewers to avoid the burn notice). I still got a burn notice about 5 minutes after turning on the pressure, but after a good stir it went away. The chili was really tasty, rich and flavorful like it had been cooking all day. Thanks for a great and healthy recipe!
Carol Lynne
0Just wonderful .added 1 cup water as it was a bit thick and used rotel . Topped with 18% sour cream and shredded some 5 year old cheddar
Corey
0I’ve made this twice in my 8 quart instantpot and got the burn food notice both times.
The first time I added the cup of water to the other ingredients and stirred. When I got the notice I stirred again and added another cup of water are put it on high pressure cook mode for 30more minutes. It turned out great!
The 2nd time I sprayed the pan with no stick, stirred the ingredients and poored the water on the top. Still got the burn notice. Added a cup of water and restarted on the meat/stew setting and it also turned out great!
Next time I will try adding 2 cups of water to the top of the mixture and hope it will cook without the notice.
Great recipe, thank you!
Glenda
0I had the same issue making this in my instantpot. I will definitely add more water next time.
Brittney
0Literally the best chili I’ve ever had/made! (Im not a fan of beans so this was perfect for me) Made it for a crowd and not a bite was left. Curious if you’ve ever tried with ground Turkey?
Wholesome Yum M
0Hi Brittney, This recipe works great with ground chili!
moschel.evie
0I’ve been trying different Keto chili recipes looking for our favorite since the March lockdown. This was delicious. I was concerned that it would be bland so chose to use a can of hot chili peppers rather than mild. Also, I used 3 lbs of ground beef rather than 2.5 because I had 3 1-pound packages. Spices were great. Can’t wait to eat the leftovers today. Also, will try a version of chili Mac using noodles. I have a question though: Is there a way to get fewer than 10 net carbs for a 1-cup serving?
Wholesome Yum M
0Hi Moschel, I am glad you loved the recipe! You may be able to cut the carbs a little by cutting back on the amount of diced tomatoes or tomato paste, but not too much or you may lose some of the traditional chili flavors. Enjoy!
Yvonne Bell
0Made this yesterday in a crockpot and it is delicious!