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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.
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Ingredients
Tap underlined ingredients to see the ones I use.
Instructions
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:
753 Comments
Stephanie Chandler
0My friend made this and brought it to a chili cook-off party. It was up against 16 other crockpots full of non-keto chili and won the most votes! I asked her to share the recipe and it’s now part of our regular rotation. Thank you! I love your recipes!
Marc L. Filippone
0I made this in an Aroma rice cooker, which also has a sauté function and a slow cook function (with a low and high setting). It worked well.
The great thing about chili is there are so many ways you can tweak it, according to your preferences, and it will still come out great. For instance, I threw in some chopped fresh jalapeño peppers, and even left some of the seeds in because I like my chili on the spicy-hot side. Yum!
Marilyn
0I am looking at the chilli but it gives the ingredients but not the amount of each ingredients
Wholesome Yum M
0Hi Marilyn, You may need to turn off your browser’s ‘Reader Mode’ to be able to see the recipe card properly.
Linda Dalton
0Just put in the crockpot, minus the green peppers cuz we don’t have any. Looks and smell great!
Zana Sugar
0I made this last night and was really happy with the beautiful melding of flavours. This one’s definitely a keeper! Thank you and please keep those recipes coming!
Cathy
0I am in heaven. This chili is wonderful. I made it without beans and again with black soy beans. I started the black soy beans before the chili so when the chili was ready I was able to just at the black soy beans to the pot. It was delicious and I plan on making it often. Thank you so much for all of the wonderful recipes that you have created for all of us.
Doris
0You rescued me, as I read the recipe it sounded great. I had no hamburger. I had cooked neck bones for broth and had the meat that I pulled off the bones. I had not found anything to do with it. I used it in this chilli recipe. OMGosh it is delicious .Thank you.
KC
0This is the BEST chili we have ever had. My son never liked chili but now he looks for this one! Thank you!
Melissa
0This is DELICIOUS!! I’m so used to chili with beans- I thought my family would miss the beans ( husband on keto diet) wow was I wrong!! My son usually won’t eat chili but he ate 2 bowls of this 🙂 I added a diced jalapeño, only because I had one & I cooked it on the stove. Perfect!! Thank you – I’m going to definitely try your other recipes 🙂
Sierra
0I was planning on making a vegetarian version of this (with soy beef crumbles) but I’m wondering if you can recommend a vegetarian-friendly alternative to the Worcestershire sauce?
Wholesome Yum A
0Hi Sierra, coconut aminos might be your next best bet. There are also many vegan Worcestershire recipes online, but the carb count may be higher for those.
Phyllis
0This is exactly the recipe I’ve used for years, not even knowin it was Keto. I don’t use beans either! The only difference is I cook mine on the stove in a big pot. I’m going to try the crock pot. Delicious!!!!
Charis
0This is my absolute go to meal prep recipe. I will double it up for me and my fiancé. I prefer ground turkey for it.
It’s just so tasty and easy to make a ton of it for our busy weeks.
Judy
0I’d like to make a half batch. This is way too much for the two of us.
Would the cooking timing be different?
Thank you, Judy
Wholesome Yum A
0Hi Judy, no need to adjust cook time for this particular recipe. You can simply halve the measurements.
Kim
0I made this chili and it was delicious!
Lana
0Very similar to the chili I make, except no paste or Worcestershire sauce which reduces the carbs, double the cumin, jalapenos instead of green chilis, and then I also slice two or three bell peppers like a red and green. My son says he dislikes bell pepper but in chili, he will eat them. He told me the other day he would eat anything in chili because all you taste is the chili. So now I want to find other veggies I can hide in there. I’m new to your site but I really love it. I’ve been jotting down recipes to try and plan my meals for next week. Can’t wait!
Michelle S C
0Lana, For years I have been dicing zucchini in to pieces the size of kidney beans and “hiding” them in chili! I agree with your son – you really can’t taste anything besides the chili! 🙂
Frannie
0I noticed net carbs is 10 g for one cup. That’s not really that low in the keto world and then if you add avocado and cheese and sour cream you’re pushing almost 20 g. But it is good.
Liz
0Followed the recipe exactly and tasted great!
Anne
0I’ve made this with ground beef and ground turkey. Both equally delicious! My husband is diabetic so we have to watch the carbs. This recipe makes it possible for him to have chili.
Kathryn Pyles
0I made his for my non-keto family last night and it was a HUGE HIT. My parents are notoriously picky and they gobbled it up! Thank you for creating recipes that can be enjoyed and loved by all, not just those with dietary restrictions.
Robert B
0Made this the other night and was a hit with our Keto Family
Amber
0I am having trouble finding the list of ingredients and amounts. I saw the video, but was not able to see the ingredient amounts. Please share with me. I want to make this today. Thank you.
Maya | Wholesome Yum
0Hi Amber, Turn off Safari reading mode and you’ll see them. Thanks!
Sarah
0Loved this so much (plus the amount of work I don’t have to do in the upcoming weeks…since I am only meal planning for myself)! Instead of the green chiles, I used chipotle peppers which made the dish just as amazing. It is very filling and satisfying, thanks for putting this recipe up!
Kristi Gray
0Awesome recipe! Have made it several times!!! Perfect for quick meals with instant pot!
Shannonlaraine
0This Keto Chili is one of the best! I’ve tried other keto chili’s and something always tasted off. This however is wonderful, I even forget beans were omitted! Bravo!
Carol Stibich
0I doubled this recipe for a potluck at work and actually made it in a huge pot on the stove. I added chopped bell pepper and two chopped Anaheim chilis instead of the canned. I simmered for about 2 hours after every thing was added to the pot. I got nothing but raves from my coworkers. Everyone loved it.
Brosky
0I made this tonight in the instant pot. It came out ok, but I think the cumin was overpowering. 2 tablespoons was too much for my taste. When I make it again I will cut down to 1 teaspoon. I read all the comments, no one else mentioned this, so maybe it’s just me. I might substitute some cayenne and red pepper flake instead.
Elizabeth
0Hi,
We just began our keto diet – two months ago. I went a bit mad – missing bread and toast soooo much.
I have been vegetarian plus salmon and some fish every week. If you have special veggie recipes I shall look for them. Thank you for your great sense of humor, excitement over life and help in this strange time of not being able to eat what you want!
Keto bites help. If you have macaroons with dark chocolate – that will help too.
Thanks, smiles and namaste, Elizabeth and David
Linda
0This chili recipe is awesome! I didn’t even miss the beans. I added celery like a couple of other commenters mentioned and banana peppers in place of the green chilies. So good and very filling. Thank you for this recipe and I’ll definitely be checking out the rest of your site.
Chelsea
0This chili is amazing!!!! I was concerned that not adding beans to it would make it less of a traditional chili flavor, however, it is just as good! Strongly recommend this recipe as this will be my new go-to recipe for chili!!!
Michele
0My family loves your chili! We make it in the instant pot. Two of us are Keto, two of us are not so we add canned kidney and pinto beans after we Ketos have had our fill. It’s so easy to make and has great flavor!
Jeff
0Check out Eden Organic canned Black Soy Beans. Great Keto bean replacement in chili!
Lia
0I love this recipe so much! My family even loves it! I used fire roasted diced tomatoes instead of regular and chopped red bell peppers and sauteed with the onions… Delish!!!
Shawn Hart
0This chili is AWESOME! I was gifted an Instapot and was determined to find some good keto recipes for it. I love chili but not the carb counts in most or the fact that they are just “meh” taste wise. I tried your recipe and holy smokes it’s delicious! Seasonings were perfect and my family and I all fought for the last bits in the pot (and it’s rare for me to find a recipe I don’t tweak in some way with more salt, less veggies, etc). I am super excited about making this chili again and trying more of your recipes!
Linda
0I made the Instant Pot version. It was literally the best chili I’ve ever made!
Dr. Stan DeLoach
0To reduce carbs even further (I have Type 1 diabetes and don’t eat fruits/tomatoes), I am making this chili today with green tomatillos (instead of tomatoes and tomato paste) and with only green onion tops (not the whites of the onions)…will let you know how it turns out. Thanks for the inspiration.
Amy
0Looking forward to making this!! Do you have to cook the meat first? I’ve never done that and was wondering what the difference would be ♀️
Thank you so much!!
Maya | Wholesome Yum
0Hi Amy, Yes, cook the meat first. Browning gives it a ton more flavor.
Tracy Wild
0Best Keto Chili, and so easy to make!
Lisa
0Made this chili last night and it was fantastic! Chose to make it stovetop in a Dutch oven, perfect!
Sheryl B
0I am just starting Keto, and this is one of the things I made as part of my meal prep. I taste tested it last night before I packed it for today’s lunch. SOOOOOOOOOOOO GOOOOOOOOD! I’m very appreciative that you shared this recipe- especially since it’s particularly cold in CA (go figure!), it’s a real treat that’s well in line with my macros! Thank you!
Sarah
0Lovedddd it!!!! I always add some beef broth and cayenne pepper!!! Awesome
Joycema
0Just to note your chili is AWESOME!! I did add 3 medium stalk celery
Riley Landry
01/4 CUP of chili powder?? Is this correct?
Beth
0I agree it is a bit much for the chili powder, and I love spicy! I made it last night but think you could use half the chili powder. Very tasty!
Maya | Wholesome Yum
0Hi Riley, Yes, that’s correct. It’s a pretty big batch. 🙂
Debi
0I made this tonight. It was excellent. I made as directed, in the IP, and used 1 cup beef bouillon like suggested. Hard not to eat more 🙂
Thank you!
Priscilla
0Hi! Yum! I used ground turkey and by mistake only used 1 can tomato’s but did add 1 C broth for instapot. It turned out great. It was thick and meaty and very filling. Thanks! I’ve already written it down by hand in my favorite cookbook. I’ve never used so much chili powder but I think that is the key to the delicious taste.
Aydee
0I found this recipe the other day and thought it would be great for the slow cooker on one of my long work days. So I got up did my prep work so when I came home for lunch I could just throw it in the slower cooker set the timer and it would be hot and ready when I got home. Six and a half hours later I came home grabbed a bowl of chili and threw it out. Cooking it that long in the slow cooker turned the texture of the meat into mush with a strong tomatoe taste. I will try this recipe again but I will either use my instant pot or just cook it on the stove top. I will also reduce the amount of tomatoes. Thank you for recipe.
Kathy Holzheuer
0Do you drain the grease from the burger? I would but I am sure that some people will not, since it does not say to drain.
Jacalyn N
0I also did not drain the first time I made it, and although I think it totally makes this chili over the top, my husband isn’t a fan of seeing the “grease” in his bowl so I drain now, but I found this recipe last fall (maybe late summer?) when we started Keto and it is a very regular meal for us!!!
Maya | Wholesome Yum
0Hi Kathy, I don’t drain it. I think it provides more flavor to the chili. But you can if you want to.
Beth M Corrente
0I chop up red cabbage and add it to my chilli to bulk it up a bit. I also add cocoa powder to give it a bit of richness.
Norine
0It’s delicious. I don’t like beans in my chili. I’m not carb free; I may make chili mac out of some of it. The recipe was a little too much for the 3 quart Instant Pot. After I put the ingredients in it, but before I pressure cooked it, I took out 2 cups of the mixture and kept it in the empty 28.5 oz Diced Tomato can to cook later.
Yvonne
0I have made this chili a few times now it is my favorite sometimes I use roast beef instead of hamburger but I love it.
Jenn
0I’ve never really followed a chili recipe before, but this will be our go-to from now on! My husband and 2 years old twins loved this! My daughter kept saying, “More chili, Mommy!” The only thing I really did differently was to cook it all on the stove. Yum!
Tracy
0We both loved this! Added 1 chopped bell pepper with the onion and omitted the green chilis and Worcestershire sauce. If using Instant Pot (way faster), remember to de-glaze bottom of pot before pressure cook to prevent “burn” warning.
Maya | Wholesome Yum
0Great tip, Tracy! Thank you for sharing!