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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
John Campbell
0Very good. We will reduce the oregano next time, but just what we wanted (would leave 4.5 if I could). Thanks!
No
0Nope, the entire idea of a slow cooker is NOT to have the additional step of browning the meat first! Or adding another items to wash. I’m sure this is a wonderful recipe but crock pot recipes should be ONE step only…..adding everything to ONE container (i.e..the crock pot).
Olivia Wiggins
0Many slow cookers now have a sauté/sear function — still just one pot but you get the great flavor that comes with browning the beef (and veggies!) first.
Maya | Wholesome Yum
0Sorry, I disagree that this is the only way to use a slow cooker. You can certainly break up the meat and add it raw, the flavor just won’t be the same. This is true with any beef recipe in the slow cooker – browning first is always better.
Donnie
0This a wonderful recipe for a one person home. This chili tastes just as good reheated!
Maya | Wholesome Yum
0Thank you, Donnie! Yes, I think it’s delicious reheated.
Michelle
0This has become my go to chili recipe. A little sour cream and grated cheddar – delish!
Amanda
0I just started keto, and was struggling to figure out what to make. I’m so glad I found this site, this chili was so good, will definitely make again!
Maya | Wholesome Yum
0Welcome, Amanda! I’m so glad you liked this recipe.
Ruth Sams
0We loved your chili beans! Now that my husband and I are gluten/corn free AND low carb, I don’t have a lot of go-to meals. This is one. It was easy peasy! Hardest thing was cooking the hamburger. I used a can of Rotel tomatoes and cooked on stovetop. My husband’s words with his 1st bite were, “This is a keeper!”
Maya | Wholesome Yum
0I’m glad you and your husband liked it, Ruth! All my recipes are gluten-free, and the vast majority are low carb and corn free. I’ve got lots of other low carb dinner recipes here that you can add to your rotation.
Debra Sargent
0I made your Keto/Low carb chili. I put a can of lentils in it. I still miss all the beans though. I like it that way. It was one of my favorites
Maya | Wholesome Yum
0I’m happy you liked it, Debra! Just so you know, carbs in beans and lentils are pretty comparable, so if the lentils fit your lifestyle and you miss beans, you could probably get away with a can of beans instead next time. 🙂
Tiara
0This was probably the best chili I’ve ever made! It was THAT good. Even my 1 year old loved it! It wasn’t spicy to us at all. It has so much flavor! I will definitely be making it again!
Maya | Wholesome Yum
0I’m so happy to hear that, Tiara! Awww, so sweet that even your toddler enjoyed it. 🙂
Nancy
0I like the chunky, meatiness of the chili but way too much cumin. Cumin is all I can smell and taste. I will make again with less cumin.
Maya | Wholesome Yum
0Thank you for the feedback, Nancy! I’ve never had someone say this before about this recipe, but feel free to cut back on the cumin next time if you like. It could also be the brand of chili powder you have has a lot of cumin, so the added cumin is too much — chili powder in the U.S. is actually a blend of spices, and it can vary by brand.
Brittney
0I love this recipe and how you have different cook version. 1st time was on stove. Second was in instapot due to needing it before going to work. I like mine extra spicy so I had peppers when I add onions. 😋
Maya | Wholesome Yum
0I’m so glad you loved it both ways, Brittney! Thank you!
45ladyinred
0I love chili but I like beans in it. Thankfully black soy beans do the trick for low carb. I buy the Eden brand from Vitacost.
Amy S
0Been looking for a comparable chili that is keto and this one fits the bill pretty well. I did omit the tomato paste and it still had a good chili taste 😀 I will definitely be making this one regularly! Thank you for sharing!
Maya | Wholesome Yum
0I’m so glad you liked it, Amy! Enjoy!
David B
0It would be nice to have the ingredients in metric. I cook for myself so I scale down the recipe. Trying to add 2/5 of a teaspoon or 1/10 of a cup etc.
Maya | Wholesome Yum
0Hi David, You can change all the ingredients to metric by selecting metric on the recipe card above. This would make it easier to scale down the recipe, although this one freezes well so you could easily make a large batch and freeze extras for later. Hope you enjoy this low carb chili!
BJ Godby
0Very delish!
My husband request this recipe when he wants chilli.
I use instant pot on chilli instead of stew. I get burn notice if I use stew setting.
Maya | Wholesome Yum
0I’m glad you and your husband like this recipe, BJ! Thank you for sharing the Instant Pot setting. I don’t get a burn notice but am curious to try stew to see how that compares.
Michael Ouimette
0Virtually identical to my recipe. Only difference is mine includes 2 beef bouillon cubes (beefy flavor boost) and 1 bottle of amber beer. (Yuengling preferred).
Jean
0Made this a couple days ago. Best chili ever! Never thought of using that much chili powder before but it was perfect. Didn’t miss the beans at all. My new favorite chili recipe.
Maya | Wholesome Yum
0Thank you, Jean! Yes, I was surprised at how much chili powder it needed when I first made this recipe years ago, but it really does!
Sherry
0Awesome chili!! Love this recipe!!!
Helen Sohne
0I made the chili two days ago on the stovetop and made my husband really happy. I substituted one pound of chopped meat with ground hot Italian sausage for extra kick! It was DE-lish!
Maya | Wholesome Yum
0I’m glad you liked it, Helen! Sausage sounds delicious.
Irena
0I have made this recipe in Instant Pot over and over. My husband’s favorite chili. Thank you Maya!
Maya | Wholesome Yum
0So glad to hear that, Irena! Thank YOU!
Irena
0Phenomenal! I have made this recipe over and over. My husband and all of my friends are always asking when I am going to make it. I love all of your recipes! Thank you so much!!!
Maya | Wholesome Yum
0Awww, thanks Irena! Appreciate the kind words!
Linda Dreher
0The chili recipe was really good! I put some extra chili powder in mine because we like it pretty spicy. I wish I could eat beans , I would have put some in. Delicious!
Maya | Wholesome Yum
0I’m so glad you liked this keto chili, Linda, even without the beans.
Wendy
0This keto chilli is awesome 🙌
Maya | Wholesome Yum
0Thank you so much, Wendy!
Terry
0I made this today and it is excellent! Pretty warm so I know my wife will calm it with some sour cream, as she does with most spicy food. I will make this again and will experiment with adding some peppers and garnish with some dried green onions.
Angela Kerr
0Thank you for sharing this chili recipe. My husband and I enjoyed every spoonful. It is delicious and very flavorful. Nothing I would change. Perfect! ⭐️⭐️⭐️⭐️⭐️
Julie
0Love this Keto Chili recipe, have made it multiple times.. My nonketo family also enjoys it. Makes a large quantity – I freeze leftovers for work meals.. Thank you Maya
Tom
0I followed the recipe. It was very tasty. I added some Frank’s Red Sauce. Probably add another can of green chilis next time. I usually brown the beef, drain the fat and then put the meat into the pot. I always try to make my first try at a new recipe exactly as the recipe says. So in spite of my reservations, I followed your stovetop instructions. WAY TOO MUCH FAT. Since the level of the liquid was below the meat I couldn’t easily skim it off the top. I soaked individual paper towels – 12 of them – and that helped. 3 stars because of the fat. 5 stars for consistency and flavor.
Melinda
0If you use ground sirloin it will not have as much grease.
PEGGY B.
0I think its the best keto recipe yet, thick hearty, easy.
Jephne Vance
0Loved this chili. I always add a little no sugar added ketchup to my bowl. It adds just enough flavor to make it better.
Cindy
0How much sodium is in the chilli?
Maya | Wholesome Yum
0Hi Cindy, This will vary depending on the brands of ingredients you use. See my nutrition policy for more info.
Christina
0Help! I’m out of garlic and wanted to put this in the crockpot today. Can I sub with some garlic powder?
Maya | Wholesome Yum
0Hi Christina, Yes, that will work, though I prefer it with fresh. I’ve got notes about this in the post above.
Milena
0Hi! Is 1/4 cup chili powder correct? Seems a little much. Just wanted to double check..
Maya | Wholesome Yum
0Hi Milena, Yes, that is correct. You can lower that amount if you wish, but I’d recommend making it as written first and then make adjustments next time.
Dawn
0I made this chili for some cold days and it is sooooo good. My husband loved it too!
Aaron
0I’ve tried a lot of keto chili recipes and this one is mine and my kids’ favorite. I probably make it once a month and we eat it for a few days. I use the instant pot and add some Kettle and Fire Bone Broth. I also sub the beef out for 1 lb. ground pork and 1 lb. mild italian sausage. My young daughter, who hates spice, always devours this and requests a new batch! It’s delicious. I usually serve with melted cheese on top and a dollop of sour cream. Thank you for this recipe!!
Julie
0Where do all the carbs come from?
Maya | Wholesome Yum
0Hi Julie, The carbs mostly come from the tomatoes, as well as the spices.
Amber Egan
0Probably the best & easiest keto chili I’ve ever had! Perfect fall/winter meal!
Brent
0This recipe is fantastic!! Eating keto can be challenging, but this chili really hits the spot! The only additional item I added was black soy beans. You can’t tell the difference and they are keto friendly. Still a wonderful recipe, but the soy beans really top it off. Thank you again for posting this recipe!!
Jennifer
0I made this recipe as written and it’s delicious! I was skeptical that it would thicken up at the end but I trusted the recipe and was rewarded with a perfect meal. Thank you!
Mamachicken
0I love this recipe!! I make this dish often. This recipe is all of the comforts of chili without the carbs. Thank you for sharing!! 🙂
Ankie
0The Best Chili!
Georgia Took
0I made this today for the third time and I will definitely be making it again. I added a little beef bone broth and sweated some bell pepper with my onion. I also used RoTel as one of the cans of tomatoes (the one that said fire roasted tomatoes). It turned out delicious.
Diane Swarthout
0Can you add green pepper/s or habanero peppers, or are they high in carbs?
Maya | Wholesome Yum
0Hi Diane, Yes, you could add those peppers if you wish. They are not very high in carbs.
marsha l masi
0Made this today… Wonderful… Added a bell pepper and 1 can of beans to add more carbs.
Pete
0I made this recipe in an instant pot for myself last night, and it was superb! This dish is definitely going down as one of my favourites. I also opted for the inclusion of a cup of broth but didn’t have any green chillies so just put in a bit more Birds eye chilli powder. The texture was perfect and not at all like soup. I definitely recommend this dish, it will delight all lovers of chili.
Thanks Maya, for a really great creation.
Maria
0Made it! I friggn LOVE it!
Cameron
0I did the Instapot version of this chili and I must say I’m very surprised. The only thing I changed was I used a little sausage and I didn’t have canned chili’s so I sliced up fresh serranos. The flavor reminds me of Wendy’s chili, which is great because that’s good chili. Thanks for a low carb chili!
Nancy
0Do you drain beef before adding to crock pot?
Maya | Wholesome Yum
0Hi Nancy, I usually don’t with the 85/15 beef that I buy, but you can if you want to or especially if your beef is 80/20.
Robbie
0Awesome flavor, it’s my new go to Chili recipe! InstaPot made it very easy.
Faith
0I’m so glad I can say I finally have found my favorite keto chili recipe!!!! I’ve tried other ones with great reviews and while they were fairly good, I wasn’t impressed by them. I substituted green chilies for 2 fresh jalapeños and I came out well! Hubby looovvveessss it!!!
Margaret
0I used an InstaPot and it came out great! Will use this recipe again, for sure!
Pam
0Hi Maya,
I’ve got to tell you. I’ve been on a Keto diet for a couple of weeks, along with some co-workers. We were having a chili cookoff at work so I told one of my co-workers since there are a few of us on keto I’ll make a keto chili. I found yours. What a hit. Out of nine chili’s my (I mean OURS *smile* ) Got first place. Only difference was mine was made with deer venison and I didn’t have dried oregano so I used Italian seasoning. Thanks for your recipe. Couldn’t have done it without you! 🙂
FYI. I did have to add some water and salt. Was a little to thick.
Lacey
0Such an amazing recipe!! First time making chili and it was a huge hit. My picky husband even loved it! I personally added one cup of water to mine. Def a new staple!