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
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.
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.
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
Wholesome Yum D
0Hi TC, You would have to eat the beans to get the carbs.
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
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!
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.
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!