Free Printable: Low Carb & Keto Food List
Get It NowI’m pretty sure that whoever came up with the term “comfort in a bowl” had to be talking about this keto chili recipe. 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 low carb chili all over again every time I make it. And I think you will, 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 you make, don’t forget the keto cornbread!
Why You’ll Love My Keto Chili Recipe
- 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 my 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.
Ingredients & Substitutions
This section explains how to choose the ingredients for my best keto chili recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- 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 recipe (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 more so 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 the 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 little girls enjoy it, after I mellow out the heat a bit for them with added toppings (ideas below!).
How To Make Keto Chili
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
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 low carb chili using your preferred method below.
- 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.
- 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.
- Stovetop – Cover the Dutch oven and simmer for about an hour, or until the flavors develop to your liking.
Common Questions
- Do I 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.
- Can I place the ingredients in the slow cooker raw? You can, 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.
- Can I add beans to low carb chili? Beans are not keto friendly, so you can’t use them for a keto chili, 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.
- Do I need to drain the beef? I use 85/15 ground beef and don’t usually need to drain it, but you can if yours has more fat content.
- Do I need to add any liquid? The Crock Pot and stovetop versions don’t need any, 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? The carbs in this chili come primarily from the onions, diced tomatoes, tomato paste, chili powder, and Worcestershire sauce.
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!
Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for 3-4 days. The flavors actually develop more when I store it!
- Reheat: The microwave, stovetop, or the Warm setting on your slow cooker will all work.
- Freeze: This keto 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.
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:
My Tools For This Recipe
- Saute Pan – For sauteing the onions and ground beef. Mine is hard anodized, so it’s non-stick without PTFE or PFOA, and it doesn’t scratch easily.
- Meat Chopper – This little tool has 3 sections to break up ground beef faster for quick and even browning. I also use it for taco meat in my taco salad!
- Crock Pot – This is the slow cooker I use for everything, including my Crock Pot keto chili!
- Instant Pot – I use this when I want a quicker option.
Keto Chili Recipe (Low Carb Chili)
This low carb keto chili recipe is hearty, easy, & flavorful! Make it with common ingredients using your Crock Pot, Instant Pot, or stovetop.
Ingredients
Tap underlined ingredients to see where to get them.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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.
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 my 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.
© 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. 🙂
620 Comments
Jackie
0We LOVE this recipe. Second time we’ve made it in two weeks using the instant pot…
I adapted it slightly – added 2 tbsp chipotle in adobo and 2 squares of intense dark chocolate. Next time I may use only 1/2 cup of broth to get it even thicker. My fiancé who isn’t even doing keto swears it’s his favorite chili
Thank you for helping to make keto fun and a great! Can’t wait to try more of your recipes. ❤️
Lisa
0I made this last night and it was a hit with my family, including my picky 4yr old! I toned down the heat for him, but it was still spicy and we loved it!
Gail
0What does the chocolate add to this??
Beth Packer
0What the heck?! Why is this so delicious? It’s one of those Aristotle recipes where the whole>the sum of its parts. Try it today. I can’t stop thinking about it. Thank you for sharing your deliciousness!!
Barb Perkins
0Just finished making this and put in a crock pot. Does anyone know how long on high? Since it’s kind of late… thanks, can’t wait to try!
Maya | Wholesome Yum
0Hi Barb, It’s 3-4 hours on high or 6-8 hours on low.
Debo
0Hi there, I’d like to make this with ground venison. Do I need to change anything, especially spice wise? And I was hoping for a recipe that would call for ground AND cubed meat just because that’s what my friend gave me and I’d like to use it together. Thanks so much!
Maya | Wholesome Yum
0Hi Debo, I haven’t tried that but I’m sure you can. I don’t think you’ll need to change anything else as long as it’s the same total amount of meat.
Suzanne Fernen
0Do you think ground turkey would be okay?
Maya | Wholesome Yum
0Hi Suzanne, Yes, you can use ground turkey.
Mandy
0This was just an amazing chili recipe in general. I am not a Keto-eater and made this for my boyfriend. I wasn’t even planning on eating it. But let me tell you, I LOVED this. This is seriously a delicious recipe. I made it in the Instant Pot and added the cup of water as recommended. This turned out to be a new favorite, staple recipe. Thank you!!!
Rachel Rieck
0Thank you for always coming up with great recipes, This one was delicious!!
Jessica Kelley-Lee
0Any idea how much water to add to make the serving size closer to 2 cups?
Maya | Wholesome Yum
0Hi Jessica, If you wanted to keep the nutrition info the same for 2 cups, it would likely be too watery. If you wanted to thin it out that much, I’d suggest at least using broth instead of water. You can add a bit of water, but to double the serving size you’d have to add the same amount of water as the entire batch of chili, which would be too much.
Mary
0What are the carbs in the Keto Chili if I go right by the recipe? Total carbs, carbs less sugar, carbs less fiber.
Maya | Wholesome Yum
0Hi Mary, The carb count is on the recipe card above. Both total carbs and net carbs are listed. You would not subtract sugar from the total carbs for the net carb count, only subtract fiber and sweeteners (when present, not for this recipe).
Gab
0WOW – what an amazing recipe. This was a hit. Thank you for blessing us with such deliciousness.
Kristin
0About how many servings did this yield? 🙂
Maya | Wholesome Yum
0Hi Kristin, It makes 10 servings, 1 cup each.
Jamie
0Do you need to drain the hamburger meat so it’s not too greasy??
Maya | Wholesome Yum
0Hi Jamie, You can but you don’t have to. With how thick a chili is, you don’t really detect any greasiness.
Lisa
0I tried this tonight. 1/4 cup of chili powder was way way too much, at least if you are using high quality spice.
Maya | Wholesome Yum
0Thank you for the feedback, Lisa. Most people have said the amount in the recipe is a good amount, but it might vary a bit depending on your personal taste and how potent your chili powder is.
Kim
0Yes! Originally I thought I misread the directions. I also feel 1/4 cup is too much. I talked to some friends and they were surprised about the amount. I made this two nights ago. My daughter wouldn’t eat it and I added sour cream to calm it down. I took it to work hoping others will enjoy it. I’m sure if I drastically cut back on the chili powder next time, it will be perfect!
Melissa Mullen
0Is the Worcestershire sauce really necessary?
Maya | Wholesome Yum
0Hi Melissa, It’s there for flavor, and ends up being a tiny amount per serving, but you can definitely omit it if you want to.
Mary
0I just won my work Chili Cook-Off with this recipe! The only change I made was to “proof” the chili powder in some garlic olive oil on the stove top before cooking. I will definitely make this again.
Maya | Wholesome Yum
0Yay, I’m so glad to hear that, Mary!
Nikki
0How do you think Rao’s tomato basil sauce would be to sub for the tomato ingredients? Lol, that’s all I have and want to make right now!!
Maya | Wholesome Yum
0Hi Nikki, You’d have a bit of a mix between Italian and Mexican flavors, so I’m not sure. It might be okay in a pinch. Let me know if you tried it!
Pip
0Thank you, thank you, thank you! This was the first recipe I used to try out my new instant pot and it was amazing. I followed the recipe exactly, adding in the beef broth as you suggested. My husband said it was the best Chili he had ever have. We are so lucky to have people like you so generously sharing your hard work. Thank you again!
Maya | Wholesome Yum
0I am so happy to hear that, Pip! Thank you!
Mary Anne
0This was a good chili recipe. It’s a keeper for the instant pot. I have another chili recipe that always triggers the “burn” message, but this recipe did not, so that in itself is a big plus 🙂 I made some alterations because of what I had on hand. I didn’t have 2 15 oz cans of diced tomatoes, only one can, so I put a 1/2 cup of salsa in place of. I also put in a cup of vegetable broth, because that’s what I had handy with no MSG. When it was done, I opened a can of refried beans and popped some of them in to each serving. Everyone liked it, and I’ll add it to my go to list. I was a little afraid of using a full 1/4 cup of chili powder, so I did reduce that just a bit.
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Mary Anne!
Carolyn
0Amazing. This is the best chili recipe!
Maya | Wholesome Yum
0Thank you so much, Carolyn!
Karen Scouten
0Just curious, but where are the carbs coming from. I know 10 is not bad, but that is all I allow myself on the diet, so where are the carbs coming from,and can I lessen them?
Thanks
Karen
Maya | Wholesome Yum
0Hi Karen, The carbs mainly come from the tomatoes and onions.
Jody
0Hello!! I wanted to let you know I won a Chili Cook off with your Chili recipe!! We hold a chili Cook off at my Assisted living community and out of the 6 entry’s this year, mine won!!! We invite the local police dept. & fire dept to judge!! Keto for the win!!!
I won a $10.00 & chili plant that I bought because I’m the Activity Director but never thought I would actually win!! Thank you for a great recipe!!!
Maya | Wholesome Yum
0Thank you so much, Jody! That makes me so happy!
Sara
0I made this in my Instant Pot. This chili had just the right amount of heat for me and hubby!! A little too much for my kiddo. But we all loved it!! I served it with kidney beans on the side for them since that’s what they’re used to. They also ate buttered bread with it to help with the heat factor. I liked that we (hubby & I) didn’t have to add sriracha like we usually do. Thank you for this recipe!!
Maya | Wholesome Yum
0Thank you so much, Sara! I’m glad to hear you all liked it. I agree it could be a little on the spicy side for kids, but usually I add sour cream for my kids and then they love it.
Jherica
0Hello! Thanks for sharing this recipe.. It will be my Sunday dinner 🙂 Is it ok if I use garlic powder instead of cloves?
Maya | Wholesome Yum
0Glad to hear that, Jherica! Yes, feel free to use garlic powder instead.
Dave
0Delicious and very satisfying! Varied the recipe by adding a tube of Bob Evans Zesty Hot Roll sausage to the ground beef. Was pretty zippy initially (because of the extra zest from the sausage), but sour cream took the edge off. Really flavorful! The chili mellowed out beautifully overnight in the fridge, and was great for lunch the next day.
I’m a bit of a chili snob, and this recipe checks all the right boxes — Great job! Thanks for the recipe!!!
Maya | Wholesome Yum
0I am so happy you liked the chili, Dave! Have a great day!
MJ Mangrum
0My family loves big pots of soups as the weather turns colder. My go to soups have always been a beef and veggie soup that I concocted and chili. I was so excited to find this recipe and decided to try it. The smell about drove us crazy long before it was ready. I added some extra salt and a dash of cinnamon (really good in chili) only because I ran out of cumin and was slightly short so it need some extra oomph. Totally my fault for not having enough and not the fault of this fabulous chili. Even my husband who is not low carb and loves his beans liked this enough to request it again. Thank you!
Maya | Wholesome Yum
0I am so happy you liked the chili! Have a great day!
Niki Lyons
0Made this tonight for the whole family (3 teens and 3 adults) and they all loved it! I love that the keto and non-keto eaters all devoured it!! My youngest wanted beans so she cooked some for her bowl, two others wanted noodles, so they cooked some. I added a bit of cheese on top, and the spice was perfect!
Thank you for another successful meal!
Maya | Wholesome Yum
0I am so happy to hear that, Niki! Have a great day!
Sam
0Fantastic chili. I topped it off with some sour cream. I think i prefer this recipe over any that ive tried
Maya | Wholesome Yum
0I love to hear that, Sam! Thank you!
Lisa Lu
0Meant to leave a 5 star rating on my previous comment 🙂 Oops!
Maya | Wholesome Yum
0Yay, thank you!!
Lisa Lu
0I just made this chili – it’s currently in the crock pot for about an hour now. I keep stirring and tasting and it’s wonderfully delicious already!! I followed the recipe exactly sans the bay leaf. Thanks so much for sharing this recipe – it’s a keeper for sure!
Maya | Wholesome Yum
0Thank you so much, Lisa! I’m glad you like the chili.
Kristin Hathaway
0This is perfect and delicious! Thank you!
Maya | Wholesome Yum
0I am happy you liked the chili, Kristin! Have a nice day!
Kristie
0Hey.
I made this recipe tonight and loved it!!
I have a question – I changed the beef to ground turkey – will this effect the nutritional value?
I am trying to keep track of everything in a log so I want to make sure I enter the correct information.
Thank you,
Kristie
Maya | Wholesome Yum
0Hi Kristie, Changing beef to turkey is fine but it does change the nutrition info. You can enter it into an online calculator if you need exact amounts.
Deborah Prefontaine
0Making soon and know from the other comments, it’s going to be a favorite. Thanks for the nutritional facts.
Maya | Wholesome Yum
0Hope you love it, Deborah!
TJ
0Taste-wise this recipe is fantastic. I personally loved the spice level, though it was a bit too much for hubby. Sour cream to the rescue!
I made this in my electric pressure cooker. Though I did add that extra cup of water, I still had a little burning on the bottom of my pot. Plus… it was a little soupy. That may have been from the water plus I did not drain the fat after browning the beef.
I will definitely make this recipe again just because the taste was great, but I might try the slow cooker option on my cooker next time. And I think I might drain the fat after browning. Would love to hear your thoughts or any other suggestions on using the pressure cooker for this recipe.
Maya | Wholesome Yum
0Thank you, TJ! Spice is definitely a matter of taste, and I’m glad you liked it. Agree that sour cream takes care of it if it’s a bit too spicy for some family members. (Even my 3 year old eats this with sour cream in it!) I don’t usually drain the beef but you can if you’d like. The water does make it a bit thinner in the pressure cooker, but it’s necessary to avoid burning. I haven’t had it burn if you add the water, but you can add more if you want to be on the safe side and don’t mind the extra liquid. If the water is too “watery” for you, you could also try beef broth instead of the water when using the pressure cooker.
TJ
0I’m looking forward to making this tonight in my pressure cooker. Did you drain the ground beef after browing it? I’m using a fairly fatty grind (80/20).
Can’t wait to let you know how it goes, it sounds awesome! Thanks!
Maya | Wholesome Yum
0Hi TJ, Sorry, I just saw this and see you already made the recipe. I don’t usually drain it, but my meat is typically 85/15. It’s up to you if you want to drain it or not.
KBec
0Hi Maya, This looks like a pretty straight forward, and delicious Texas chili. I do add a variety of chile powders for flavor nuance, and dark chocolate. Is dark chocolate too carb-y?
If you are not draining the beef, do you think there’s a reason to cook it ahead of time? You could just put into the crock in the morning, or the night before in the fridge, then turn on and go to work, no? just a thought!
Thanks!
Maya | Wholesome Yum
0Regular dark chocolate has sugar and would be high in carbs, but you could use cocoa powder, baker’s chocolate (no sugar), or stevia-sweetened dark chocolate instead. I do recommend browning the beef first for the best flavor and texture, even if you don’t drain it.
Julia
0I was just telling my dinner guest that I did not have a go-to chili recipe…until we ate this one! Thank you, this is one for the books.
I made a few modifications due to resources and it turned out beautifully. 1lb ground beef, 1/2 lb ground turkey, 1/2 lb ground chicken, + 1/2 large red pepper diced. Everything else remained the same. Delicious!
Maya | Wholesome Yum
0I am so happy you liked it, Julia! Thanks for stopping by!
Bobadosh
0Where do the five grams of sugar come in at ??
Maya | Wholesome Yum
0These are from the veggies, mostly from the tomatoes.
Bruce
0I think this would be great Julia. I love to mix things up a bit and I would want it bulked up a bit without beans. I will be adding others things to mine not sure what yet but something. Maybe cabbage,bell peppers and whatever else is low carb.
Karren Pitts
0My 94 year old mom loves chili cheese dogs, I’m thinking of how easy it will be to thaw a package of the low carb Keto chili so she can have her version with a bun and I can have my Keto bunless version! The avocado and cheese will be a perfect addition, along with some finely chopped onion… I’m seeing lots of delicious possibilities here and I’m making and freezing this soon!
Maya | Wholesome Yum
0I am so happy you and your mom like them, Karren! Thanks for stopping by!
Annie
0I made this tonight!!! It was excellent. And yep….did not even miss the beans. Served it on a bed of lettuce and topped it off with a spoonful of guacamole! Excellent low carb meal! Thanks for the recipe! It’s a keeper. If you are reading the reviews, all I can say is….make this recipe!
Maya | Wholesome Yum
0Thanks so much, Annie!
Gatorrach
0Made this for dinner and the whole family loved it and I love that it was low enough carbs I could fit it into my macros. Wonderful recipe!
Maya | Wholesome Yum
0I am so happy that you liked the chili, Rachel! Have a great day!
Cameron
0Can you make this on the stove top for the ones like me who really want this, but decided to wait until later in the day to figure out dinner and do not have time to wait for the slow cooker? How long would you suggest?
Maya | Wholesome Yum
0Hi Cameron, Yes, you can! You can also make it quicker in the Instant Pot.
Juanita Garner
0I thought this chili was amazing… Thanks for sharing!
Maya | Wholesome Yum
0Thank you, Juanita! I’m glad you liked it.
Hillary Hedin
0Great recipe! I added some cut up rutabaga for a little more depth…
Maya | Wholesome Yum
0Thank you for sharing, Hillary!
Cindy
0This was sooooo GOOD! I needed something for a potluck at work and everyone LOVED it! Almost everyone there had no idea what Keto was, but they ate the whole pot of chili in record time. Super easy and great for feeding a crowd.
Maya | Wholesome Yum
0I love to hear that, Cindy! Have a great day!
Julie
0How many carbs does this recipe have?
Maya | Wholesome Yum
0Hi Julie. Please find the nutritional information below:
Calories: 306 | Fat: 18g | Total Carbs: 13g | Net Carbs: 10g | Fiber: 3g | Sugar: 5g | Protein: 23g
Thank you!
Mel
0How big is a serving for 10 carbs…
Maya | Wholesome Yum
0Serving size is 1 cup.
Tiffany
0What if you don’t have the green chilies
Maya | Wholesome Yum
0You can easily leave out the chilis, Tiffany! Thanks for stopping by!
Jason
0Hi. This looks wonderful and I’m excited to try it this weekend. I’m sorry if I missed it but what is the serving size to make sure I stay in the numbers listed for net carbs? Thanks!!
Maya | Wholesome Yum
0Thanks for stopping by, Jason! A serving size in one cup. I hope you like it!
Tiffany
0Hi this sounds so yummy but what is I don’t want to use the green chiles will it still come out right?
Maya | Wholesome Yum
0Yes, you can easily omit the green chiles, Tiffany. I hope you like it!
Donna
0I thought beans were high in protein ?
Maya | Wholesome Yum
0Hi Donna, there aren’t any beans in this chili recipe. Thanks for stopping by!
Mary Ann Ann Kuczmarski
0High in protein but also high in carbs.
Donna
0Sounds more like a sauce for pasta than a chili. Need beans in my chili.
Maya | Wholesome Yum
0Hi Donna, Unfortunately beans are not low carb, so this is a no bean chili. If you are looking for low carb or keto recipes, I hope you’ll give it a try. Many people have told me they were pleasantly surprised even without the beans.
Shane
0Hello, this is the first keto recipe that I’ve tried, and I love it. I’m just confused as to carbs per serving. I wish I knew that a serving was only a cup before I dug in. Is 13 carbs or 10 carbs the number that I really have to worry about?
Thank you!
Maya | Wholesome Yum
0Hi Shane, I’m glad you liked the chili. You can look at net carbs, which is 10g, and excludes fiber. Net carbs are total carbs minus fiber and sweeteners when applicable.