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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.
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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
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!
Jennifer
0This is the yummiest chili!! Will be eating the leftovers all week!!
Bernice
0Love this low carb chili, Texas style! Thanks for including both slow cooker and pressure cooker instructions. So very handy to have!
Diane Shultz
0This is one of my favorite recipes, it comes out perfectly every time!
Scarlet
0Nice hearty, pretty healthy bowl of chili. It was delish!
Jerica
0I love that this chili does not have beans! They are one of the parts of chili that was never my favorite – thank you for sharing this recipe!
Glenda
0This is the best chili I have ever tasted. Made a batch for my home group and there was no talking as everyone was busy eating. I was told that I nailed it. I could not take the credit as this recipe is yours. Great stuff!
SuziesCorner
0Ah, but we can take credit for wisdom on recipe sources, eh!
Diane
0Delicious! I left out the green chilies because of heat sensitivity in the family. I added a few mushrooms that needed to be used and I think they added a nice depth of flavour. I made it in my brand new Instant Pot and would suggest that 1 cup of stock was too much. I’m now simmering it after dinner to reduce somewhat. Will definitely make it again!
Shelly
0This recipe is great! Before I add ground beef I add 3 chopped bell peppers (red, orange, yellow) and cook with onion. Also, I add beef stock to slow cooker mixture until desired consistency.
Gailanne
0Have made this 3 times in a month! Very good. I do add cannelloni beans, they’re resistant to starch.
Lun
0I made this with a jar of rotel and I used steak tips and ground round. Next time I am adding ground lamb as well. I actually baked it in my oven on 200 over night in a heavy pan then an hour with the lid off to thicken it more. I added cummin and chili powder.
Served with keto corn bread and salad.
Annemarie
0I enjoyed the chili tonight with the almond flour biscuits. Both were really good. I will definitely with make again and again. Thanks so much, delicious recipes.
N. Logan
0Great base recipe—Now, I’m all about using leftovers, so I added some diced pork, sliced sausages and diced ham with just a few beans and some chopped spinach. All adds to the color and texture! A skillet photo of just ground beef is not at all appealing to the eyes….I added thyme, cilantro and home grown crushed garlic. Husband is on Keto but I am not. You can flex this recipe any way you want. Will make again for sure!
N. Logan
0Great base recipe—Now, I’m all about using leftovers, so I added some diced pork, sliced sausages and diced ham with just a few beans and some chopped spinach. All adds to the color and texture! A skillet of just ground beef is not at all appealing to the eyes….I added thyme, cilantro and home grown crushed garlic. Husband is on Keto but I am not. You can flex this recipe any way you want. Will make again for sure!
Melissa
0This was delicious! The family enjoyed it topped with avocado, Mexican cheese, and a little sour cream.
JuliaInMD
0Our keto family likes the texture of beans so I dice radishes & add canned boiled peanuts (yes, they are low carb). In a pinch, we use northern white beans. We’ve also made this recipe with ground pork or leftover pork from
another meal. We Add ground Coriander and cilantro as well.
Kathleen
0Can I half this recipe with a pound of meat? Also, will I have to decrease the time in instant pot? Thanks, Kathleen
Wholesome Yum D
0Hi Kathleen, Yes, you can use less meat. It will probably saute quicker so that time would have to be reduced. The remainder of the recipe should cook for the same amount of time.
Carol
0I thought I would miss the beans of how I used to make chili. We didn’t miss them at all. In fact, we may like it even better. We like our chili a little spicier, so the green chiles were a welcome addition. The taste is excellent and it’s a hearty dish to fill up even the hungriest of eaters. I did mine in my instant pot and it was super easy. Thanks for another 5-star recipe!
Liz
0I made this for the third time for my birthday! I was going to freeze half for me to have when I have surgery next week! It’s interesting to hear people’s “tweaks” but I love this recipe just as it is! I have made it on stove top and in the crockpot. Both delicious! Thanks!
Sarah
0Hi Maya,
If I used ground turkey, is the cooking time the same?
Wholesome Yum D
0Hi Sarah, Yes, the cooking time would be the same.
Jo
0I made this exactly as the recipe called. It was good and I will make it again, but will make a few changes to suit our personal flavor preferences by reducing the amount of chili powder and eliminating the oregano and bay leaf. I think I would add a little more heat with some cayenne. Overall very easy to make and such a great crock-pot meal!
Judy
0Wholesom yum is amazing. I bought a few of the cookbooks and enjoyed the recipes. Thank you for this
Vickie
0Hello Maya.
I have not tried your chili recipe yet, but today would be a good day to try it. I read another chili recipe where boiled peanuts were subbed for the beans. I bought a can of boiled p-nuts, I just can’t make myself use them. I was just wondering what your thoughts were about this.
Thank you. Vickie
Wholesome Yum M
0Hi Vickie, That’s interesting. I have not heard of using boiled peanuts in chili. Texture-wise it makes sense if you are adding them to the recipe shelled, but it would definitely add a pronounced peanut flavor to the recipe. Adding peanuts would also increase the carb count quite a bit. I think my chili recipe stands up well on its own, but we would love to hear how it turns out if you decide to try the recipe with the peanuts!
Rachael Harper
0Do you happen to know the cholesterol amount per serving? This is a fabulous recipe! Both times I’ve made it, I thought I would have leftovers. I was so wrong! It was completely gone, quickly!
Wholesome Yum M
0Hi Rachel, Sorry, I don’t know the answer to that. Feel free to enter the recipe into an online recipe calculator to get more detailed nutrition specifics.
Lorri Dann
0I have made this many many times. I love it and so does everybody else! I treasure this recipe!!!
Alia Malia
0The third type of bean out there that you might want to look into is called the “large-mouth” bean. These are often sold as “little bean-shaped chilies” and are very popular with many of the people who are making chili for those who cannot eat too much meat.
Wholesome Yum M
0Hi Alia, Thanks for your feedback. I have not heard of this before.
Loumay Mendez
0Delicious!! I am returning to my low-carb lifestyle in the heat of summer with chili, no less, and it was perfect and comforting!!! The winter will be so much tastier this year!
Dawndellynn Kral
0This was an easy alternative, and we did try this today. Nobody missed the beans at all in my family. That made my life so much easier as a diabetic. Although, I did add a few things since we like spicy chili. I added green and red peppers. Jalapeño’s, Cayenne, red pepper flakes, and one tablespoon of swerve to cut the spice a bit for the kids. I also put mine in a crock pot, so I added a 1/2 cup of beef broth, so it could cook a bit more stable than end up just paste. I am not keen on tomato paste much, but the roasted tomatoes are delicious.
Concetta
0I made this and the whole (8 ppl) love it. Getting ready to make again
Margaret
0I am vegetarian and substituted beyond meat for the beef, used fire roasted tomatoes and 1/2 small can of chipotle peppers in adobo sauce in place of the green chilies as I was out of them and it came out great. Carnivore husband even said chili was good!
Elizabeth A Cacaj
0I have loved all of your recipes that I have tried; however, I was super disappointed in this one. I found it to be way too sweet, and I am not sure why? Maybe the type of tomatoes I used? I think I was able to save it with some smoked paprika and dry mustard powder. Have you ever ran into this? Any suggestions?
Thank you so much!
Wholesome Yum M
0Hi Elizabeth, There aren’t any sweet elements to this recipe, so I would assume that the sweetness in your chili came from the tomatoes. Make sure the check the labels before purchasing canned tomatoes, some do contain sugars. Best wishes!
JJ Ford
0FANTASTIC!! Everyone loved this in our family!!!
Renee
0I want to try this tonight but I’m out of chili powder. Any suggestions?
Karen
0I was out too one time so I mixed up some hot and mild paprika. I think I found a chipotle seasoning blend (had Chile powder in it) that I threw in too. It was different but it worked.
Wholesome Yum M
0Hi Renee, I have not made this recipe without chili powder. It’s a large flavor component for the recipe.
Michelle Welden Taylor
0Love this recipe! Delicious!!
Glenda A Baer
0This chili recipe is amazingly like the real thing (with beans). I had a bit of an issue when following the instant pot instructions. When sautéing the onions and garlic, the instant pot over-heated, the time it takes to sauté them is quite a bit shorter in the instant pot, I found. Also, following the instruction to use the meat/stew setting for 35min., my instant pot got too hot again, projecting the warning, “FOOD BURN.” I did add the suggested cup of broth and even increased the liquid to include 1/2 cup of water. So, I was disappointed to have my instant pot over heat multiple times; however, the chili did turn out delicious! I do thank you for the awesome recipe, but I think I’ll make it in a regular slow cooker next time, or try to remember to reduce sauté time significantly and to add even more liquid when stewing the ingredients–OR, forget the meat/stew setting and use “slow cook.”
Susannah
0HI could I make this on the stovetop instead of Instant pot or Crockpot? I’ve had it before with crockpot and loved it but I don’t have my crockpot with me right now.
Wholesome Yum M
0Hi Susannah, Yes, You can make this on the stovetop. Enjoy!
Cathy
0Turned out Yummy! I like how there isn’t very much broth after it was done cooking.
Sarah
0I made this over the snowy weekend and I have to say, it’s excellent! I don’t follow a keto diet but wanted a chili recipe without beans; this would make a great sauce for a chili dog type meal, too. The only change I made was using ground turkey, as I can’t eat beef (or pork) products right now. It was a very comforting winter meal.
Jenny
0Also should mention, we added a small grated carrot and a couple of grated zucchini to bulk it out for a larger family, and add extra vegetables
Jenny
0This is a great recipe for kids to try too! My 9 and 12 year olds have both successfully made this recipe, the 12 year old unsupervised (Dad was in the other room, so close by but no assistance) – we keep dried sliced onion on hand so they don’t have to stress about tears whilst cutting up onions. Love this recipe!! (we use 1/4 tsp chilli powder as I’ve learned the chilli powder we get is SUPER hot – Haha
Samantha
0This was delicious! I used ground venison instead of ground beef. I did add fat to browning because the venison can dry out so much. I used 1/3 cup of my homemade chili powder. Sour cream, fresh shredded cheese, and avocado toppings with a low carb tortilla on the side.
I’m going to let it rest overnight then divide into freezing bags. I’m the only member of the household who eats chili so it’ll give me plenty of servings. Loved it!
Carmen
0Really delicious, even the kids loved it!
Elaine K
0American chili powder is different than British chili powder. In the UK chili powder is just that, hot chili peppers that have been dried and ground to a powder. American chili powder is a blend of spices including things like cumin and oregano with a little bit of hot chili.
ST
0VERY important point. I’m from Australia and used 1/4 cup chilli powder as per the recipe and it is crazy spicy. 1-2 teaspoons would probably do it. AU/UK cookers, be alert!!
Joanne
0Fantastic flavor, not too hot but there is an underlying warmth! I usually cut the salt in all recipes by half as I did with this, the next time I make this, I will only put in 3/4 tsp. This will be awesome for nachos!! Thanks for all your recipes!
Melissa
0Made this for the Chief’s game and it was a hit! I added mushrooms and zucchini just to stretch the recipe for 5 hungry people. This is a great recipe, thank you!
Doreen Burke
0This was the best keto chili I have ever had! I had made a number of chilis over the years both with and without beans. It was just the right heat! I am making it again today since I finished the whole recipe myself!
Don Tart
0Thanks. I substitute Meatballs for beans and add whole Chili peppers 2 hour before serving.
Da Coach
0Wow–if you are looking for the best low carb/keto chili recipe on the interwebs, look no further…this is it! I have made a LOT of chili recipes over the years, both keto and non, and this is my favorite. So much flavor. 1/4 C of chili powder? Heck yeah! It’s chili! I routinely have to add lots of ingredients to chili recipes to make them to my taste. This one? Nothing but a little bit of nutmeg. So many are watery, bland…this one is delicious from the first taste. Make it tonight!