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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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© 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
Nancy
0Where are all the carbs coming from if no beans? Just the tomatoes?
Wholesome Yum D
0Hi Nancy, Yes, the carbs are coming from the tomato products.
Susan
0Wonderful chili! I serve with cheese, pickled red onions, pickled jalapeños, and sour cream. I served it for company and multi people asked for the recipe.
Patricia Surratt
0This was so good! I will be making this again. Next time I will try out the cornbread. Thank you for the great recipes.
Sandra
0Hello: Any suggestions on how to set aside the beans for my non-Keto adult son? Should they be put in a small pot on the stove in its’own juices and heated up? As for me, I’d like to try the chili with a bit of cheddar cheese. I’m out of the sour cream, but will get that tomorrow when out and about. Your thoughts and suggestions, please. Thank You.
Wholesome Yum D
0Hi Sandra, I recommend cooking the beans according to the instructions and then having your son add them right before eating.
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?
Kelly
0We always ate chili spaghetti before I found out I was diabetic. So I cooked regular spaghetti for my husband’s bowl. I used skinny pasta and topped the chili on mine and added shredded cheese on top. So good
Maya | Wholesome Yum
0Thank you for sharing, Kelly! That sounds delicious.
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.