This hearty Keto Chili recipe is loaded with meat, peppers, spices, and tomatoes. At roughly 8.5 net carbs per serving, this low‑carb, no‑bean chili is sure to become a family favorite.
Living low‑carb in the South calls for patience and creativity, and this keto chili is the result. After testing different ratios and seasonings, I found a balance that delivers bold flavor and a satisfying texture without beans. The result is rich, savory, and comforting — many readers say they don’t miss the beans at all.
Reasons You’ll Love this Keto Chili Recipe
- Budget-friendly: This recipe uses simple, affordable ingredients and feeds a crowd without costing much.
- Hearty and satisfying: Packed with protein and savory flavors, this chili keeps you full and satisfied — the opposite of the light, insubstantial low‑carb meals people sometimes expect.
- Great leftovers: Chili often improves overnight as flavors meld, making this an excellent choice for meal prep and busy weeknights.
Ingredients for the Best Keto Chili
Below is an overview of the main ingredients. Exact amounts are available in the printable recipe card further down.
- Ground beef or turkey: Use whichever you prefer; both work well.
- Vegetables: Bell pepper, jalapeño, and garlic provide classic chili flavor and texture.
- Canned tomatoes and tomato products: A can of tomatoes with green chilies, tomato sauce, and a small amount of tomato paste give body and tomato flavor while keeping carbs low.
- Beef broth: Adds depth and fills out the pot. Chicken or vegetable broth can be used but will change the flavor slightly.
- Spices: Chili powder, oregano, cumin, garlic powder, salt, and pepper. Taste before adding salt.
How to Make Easy Keto Chili
- Heat a large pot or Dutch oven over medium heat. Brown the ground meat, breaking it up as it cooks. Drain excess grease and keep the meat in the pan.
- Add the chopped bell pepper, jalapeño, and garlic; sauté 2–3 minutes until softened.
- Stir in tomato paste, tomato sauce, canned tomatoes (with their juices), spices, and beef broth. Mix well so the tomato paste fully incorporates; continue stirring as the mixture heats.
- Bring the chili back to a simmer, then reduce heat to low and simmer uncovered for 25–30 minutes, or until the tomato juice has reduced and thickened. This concentrates the flavors and gives the chili a rich texture.
Low Carb Chili Recipe Variations
- Make it spicy. Add extra jalapeños or hotter peppers, or increase chili powder to 3 tablespoons for more heat.
- Change the meat. Substitute ground turkey, venison, or a plant‑based ground alternative.
- Increase protein. Use bone broth instead of regular broth for extra protein and a deeper flavor.
- Add fiber. A spoonful of unsweetened pumpkin puree can boost fiber, thicken the chili, and add subtle depth.
How to Serve Low Carb Chili
This keto chili is satisfying on its own. For dunking or scooping, serve with keto biscuits or low‑carb bread. Popular toppings include shredded cheddar, sliced green onions, sour cream, and diced avocado to add texture and richness.
Storage and Reheating
- Refrigerate cooled chili in an airtight container for up to 5 days.
- Reheat single servings in the microwave in 30‑second increments until warm, stirring between intervals.
- To reheat larger batches, warm in a pot or Dutch oven over medium‑low heat, stirring occasionally until heated through.
Freezing Chili
Cool the chili completely, then portion into freezer‑safe bags or containers. Lay bags flat to freeze and remove excess air to reduce freezer burn. Stored properly, chili keeps up to four months. Thaw overnight in the refrigerator before reheating.
FAQ’s about Keto Chili
Typical chili often includes beans and larger amounts of tomatoes and onions, which increases carbs. This recipe is designed to be keto‑friendly at about 8.5 net carbs per serving.
Carb counts vary widely. Many chilis exceed 12–20 net carbs per serving. This version keeps carbs lower, at approximately 8.5 net carbs per 1.5‑cup serving.
Leftovers are versatile: use chili as a topping for keto hot dogs, fill low‑carb pies, or make chili cheese chaffles for quick, tasty meals.
Yes — this chili adapts well to an Instant Pot. Follow Instant Pot instructions if you prefer pressure‑cooking for a quicker method.
No, the base recipe is mildly spiced. Omit the jalapeño or reduce chili powder if you want a gentler flavor, or increase chili powder for more heat.
More Recipes To Try
- How To Make Chili Mac
- Hashbrowns
- Crack Pot Chicken
- Cheddar And Broccoli Rice
- Low Carb Chili
- Crock Pot Shredded Chicken
- Sausage And Cabbage
- Taco Mac And Cheese
- Chicken Lettuce Wraps
- Fig Bar
- Turtle Candy
- Keto Chicken Tenders
- Alice Springs Chicken
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The BEST Keto Chili Recipe
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Ingredients
- 2 pounds ground beef or turkey
- 1 green bell pepper, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can tomatoes with green chilies, undrained
- 1 (15 ounce) can tomato sauce
- 1 (32 ounce) carton beef broth
- 1 (7 ounce) can tomato paste
- 2 tablespoons chili powder*
- 1 teaspoon each: oregano, cumin, and garlic powder
- salt and pepper to taste
- *If you enjoy spicy chili increase chili powder to 3 tablespoons.
Equipment
- Dutch oven or medium size sauce pot
Instructions
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Brown the meat over medium heat in a medium sauce pot or Dutch oven. Drain off any excess grease.
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Add the remaining ingredients and stir well, making sure the tomato paste is fully incorporated.
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Simmer uncovered over low heat for about 25 minutes, until the tomato liquid has reduced and thickened.
Notes
This chili works well in other dishes—for example, chili cheese dogs or chili pies. For a slow cooker version: brown the meat, transfer to a slow cooker, add remaining ingredients, and cook on low 6–8 hours. Instant Pot instructions are available for pressure‑cooking adaptations.
- Yield: 8 servings. Each serving is 1.5 cups and contains approximately 8.5 net carbs.