This post may contain affiliate links. See my disclosure policy.
This keto chili is made without beans or legumes, but is perfectly thick is comforting! Made in just one pot or pan, it’s simple to make but sure to impress! 3 grams net carbs per serving.
Keto Chili
I’m here to prove you CAN have comfort food on a keto diet. I’ve made keto meatballs and I’ve made keto meatloaf. When the cooler months hit, there is nothing better than a keto chili.
Growing up, there were a few staple recipes my mom would have on her dinner rotation. There was the ever expected spaghetti bolognese and the fall back stir fry. However, when we entered the cooler months, she’d regularly be making her famous chili.
Mom’s chili is award winning, and that, my friends, is not a joke. In 2017, she won an Australian based magazine’s hunt for the best chili recipe, and her prize winning recipe was shared with millions of readers around the country. Now, I obviously had to steal her recipe and give it a low carb makeover and upon a recent taste test- It’s just as good as the original!
I’ve been meaning to share a keto chili recipe for quite some time. It’s the kind of dish I make once every few weeks and freeze leftovers for easy weeknight meals. It uses simple and fresh ingredients and requires minimal prep.
No beans and no legumes are needed, but you’d never tell. The texture is thick, hearty, and loaded with soft and tender vegetables. It’s smoky, meaty, and slightly spicy, and keeps you satisfied and full for hours!
When the weather cools down and we spend more time indoors, I love having friends over for cozy dinners and serve them this chili- NO ONE ever knows it’s low carb and they leave with full and happy bellies!
Ingredients to make keto chili
For the chili
- Olive oil– While any oil can be used, it’s best to stick to a flavorful one, like olive oil. It meshes well with the tomato based ingredients.
- Onion– Finely chopped.
- Bell pepper– Use a mix of red and green bell peppers.
- Garlic– Freshly minced.
- Ground beef– While 80/20 ground beef is preferred (20% fat), any ground beef can be used.
- Tomato paste– Also referred to as tomato concentrate.
- Tomatoes– Unlike traditional chili recipes that call for canned tomatoes, we use freshly chopped tomatoes which makes all the difference in terms of flavor and texture.
- Salt and pepper– To taste.
- Beef broth– The secret ingredient which gives the chili an even more meaty flavor.
For the spice mix
- Keto taco seasoning– Skip the sugar-laden store-bought varieties and use this homemade version!
- Chili powder- If you can’t tolerate spice, you can omit this completely.
- Salt and pepper– To taste.
To garnish
- Guacamole– Avocado is the perfect pairing for any Mexican-inspired dish!
- Sour cream– The creaminess balances out the richness and heartiness.
- Shredded cheese– Tasty or cheddar.
- Tortilla chips– These magic 2 ingredient keto tortilla chips can also be cut into strips.
How do you make keto beef chili?
Start by sauteeing the onions, peppers, and garlic in the olive oil for several minutes, until fragrant. Add the ground beef, break it apart, and cook until no longer pink. Add the remaining ingredients and allow the mixture to simmer 1 1/2- 2 hours until it has thickened.
Tips to make the best recipe
- I try not to use ground beef that has more than 20% fat, as it can make the overall chili quite oily. If you don’t have leaner ground beef, you can pan fry the beef separately and soak up the excess oil before adding it to the pan with the other ingredients.
- If you’d like to make this chili in less time, you can keep it simmering over medium heat and remove it from the stovetop after 45 minutes.
- Do not add excess salt before tasting the final dish. The beef stock AND the taco seasoning already have salt added into it.
Slow cooker or crockpot keto chili
If you’d prefer to make this chili in a slow cooker or a crockpot, you can easily do so. Simply cook all the vegetables and beef in the pan before adding it to the slow cooker. Reduce the beef stock by half and let it cook on low heat for 6 hours.
Beef chili flavor variations
This recipe is delicious as written, but here are some other ideas to change up the flavors!
- Protein– Easily swap out the ground beef for other proteins, like ground chicken or ground turkey. You can also use diced chicken thighs or steak (go for a slightly fattier cut).
- Vegetables– Amp up the vegetables by adding other low carb vegetables like zucchini, eggplant, or even spinach. I personally love adding chopped cauliflower for extra bulk.
- Spices– For a spicier kick, add cayenne pepper or red pepper flakes. For a slightly Italian spin, you can never go wrong with some Italian seasonings.
What do you serve with keto chilli?
This keto chili is hearty enough to enjoy on its own, but you can go the classic route and serve it with some keto cornbread. Other great options include keto biscuits, coconut flour biscuits, or soak up the juices with some simple keto tortillas.
Storing, freezing, and reheating chili
- To store: Like any good stew or curry, chili tastes better the longer it sits before serving. Store chili in the refrigerator, covered. It will keep well for up to one week.
- To freeze: Place leftovers in a sealable container and store in the freezer for up to 6 months.
- Reheating: You can either microwave the chili or reheat it on the stove until warm.
More keto Mexican recipes to try
Keto Chili (Award Winning!)
Ingredients
For the chili
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 red bell pepper sliced
- 2 lbs ground beef 80/20 * See notes
- 3 tablespoon tomato paste
- 28 oz tomatoes chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups beef stock or any stock
For the spice mix
- 2 tablespoon keto taco seasoning
- 1/2 teaspoon chili powder optional
- 1/2 teaspoon salt to taste
- 1/2 teaspoon pepper to taste
Instructions
- Heat oil in a non-stick pan or skillet and place over medium heat. Once hot, add the onion, peppers, and garlic, and cook for 1-2 minutes, until fragrant. Increase the heat to high and add the ground beef and break apart. Let it cook until mostly browned.
- Add the remaining ingredients, including the spice mix, and reduce to low. Cover the pan and let it simmer for 1 ½- 2 hours, until thick.
- Pour the thick chili into bowls and add shredded cheese, sour cream, and parsley.
Wow! I just made this chili and Nooo I do not miss the beans. This will be made monthly even if it’s summer. Thank you for sharing your chili recipe.
Thanks, Dawn!
Ok, so here’s the deal. I have legit been making my chilli the exact same way for about thirty years now. That said, my hubby and I have both been diagnosed as diabetics and have recently begun attempting Keto. I don’t think I’ve ever, in my fifty almost 51 years, had chilli without beans and was admittedly pretty concerned at the notion of making a pot without them. I’ve also only ever used pre-made chilli seasoning packs. McCormick was our usual brand (TWENTY FIVE CARBS PER PACK BTW!) Before we made your version, my hubby gave me attitude about buying all these “special” seasonings but begrudgingly, he went to the store and bought the seasonings I didn’t already have so that I could make your special blend. In my entire life I have NEVER owned chilli powder and Cumin? I mean, who has that!? It was like crazy talk for us! lol And that’s coming from a woman who has always been told she was a damn good cook! haha! Let me just settle things right here and now…I will NEVER make chilli the old way, ever again! Was my version good? Yeah it was…but holy moly it’s never been THIS good!! Even if we don’t survive Keto, I will never make chilli using anyone else’s recipe for as long as I live! It’s what we call “SLAMMIN” when something taste’s that good in our house! Your chilli has the SLAMMIN seal of approval! Thank you so much for showing us what we’ve been missing all these years! You have a new lifelong supporter and I can’t wait to re-create many many more of your dishes in my own kitchen!
Aw thank you, Lisa!
Absolutely delicious! I made the homemade taco seasoning in the recipe and it was mmmwha! Very good, will definitely make many times. Thank you for the great recipe!
You are welcome!
Looks great and I will try it.
Can I suggest that metric units are added to future recipes..
Only USA uses the old imperial measures.
The rest of the world used the more convenient metric system.
This is my Go To Chili recipe – our favorite!n The only thing I change is I sometimes add a bit more Cumin. We top with chopped onion, jalapeños, sour cream and shredded sharp cheddar and serve with Keto “corn bread”. It’s so satisfying! Thanks for a great recipe!
Yummy! Couldn’t wait to make this, and now… I can’t wait to make again! I used ground turkey (didn’t have any ground beef). So delicious. Great texture. Looking forward to lunch tomorrow! Will add jalapeños next time! (like it super spicy).Thanks for this wonderful recipe. Ohhh, and it is really easy to make. After the first step I added all ingredients to my crockpot and let it finish up in there. Soooo yummy, easy and ohhh sooo Keto. Love it, thank you!!!
This chili recipe is awesome!! I have saved it under our favorites on Pinterest. It’s quick, easy & delicious. In my book that’s a win, win, win! I did add one cup chopped jalapeño to the recipe at the request of my husband.
My favorite chili I make all the time!
Such a great chilli! Will defiantly save this recipe to be a regular meal for or family. Sooo good!
This is the BEST keto chili I’ve ever made.
OMGOODNESS!!! I’ve tried several keto chili recipes, but, this one tops them all!!! I added cayenne pepper because hubby loves spicy dishes. We loved it!!! This is the only chili recipe I’m ever going to use! Thanks, Arman!!
first time
Outstanding!
This is become such a hit at my house that I can’t seem to make a pot of it big enough, it’s gone faster than I can make it. It is quick and easy to make and everybody in the house will be very happy and full.
Might just be the best chili I’ve ever made. I used a slurry of corn starch (1 tablespoon = 7 carbs)
to thicken it. My wife put black beans in hers and loved it. I put a heaping tablespoon of sour cream in my 12 oz portion – and liked it very much.
😀 yum! Love that, Bob!
I felt like I was eating chili with beans in it but instead it was very low carb and just as delicious. Thank you.! My husband added shredded carrots to it as well.
This is the best keto chili I’ve ever made!! Amazing flavors. Note: I did make the keto taco seasoning per the linked recipe! Topped with shredded cheddar and some sour cream 😋
Incredible!
My husband and I both loved with homemade Keto taco seasoning
Delicious and simple!
This is the BEST keto chili I’ve ever made- So flavorful and even my non low carb friends loved it too!
I made this today and it was sooooo delish! It was easy too!
I did make mine with Bork instead of beef.
I do log my daily calories, so I’m wondering what measurement a “serving” is, a cup? cup and a half?
Thanks so much!
Renee
Great recipe! Great for fall and winter comfort!
I did add some celery as well and this was a fabulous recipe. You honestly would never know the beans were not in it. TY for sharing!
Absolutely delicious!
I have made multiple versions of this chilli. As a single man, I prep cook for the entire week on one day. This chili has been a staple in my diet for 3 solid weeks. Or at least different versions of it have been.
Today I made what I think is my favorite. I grew some jalapeno peppers and bell peppers on my deck. I pickled those for a bit over a week with salt, vinegar and some herbs and garlic. I added in cauliflower, mushrooms, extra bell pepper, a splash of high-quality balsamic vinegar, cholula hot sauce and I even tempered in six eggs to make it more filling. It’s so tangy. Sour cream mellows it down.
This is a very versatile recipe and every time I try something new it is just a different version of delicious.
And the keto taco seasoning recipe is also great.
I have tried several meals that are worth the time and prep that are keto and this is got to be one of my number ones it is so flavorful makes enough for 12 people though so I can’t wait to freeze and have for my lunches. Thank you for sharing this recipe.
I have made this multiple times. We love it.
I made this and had to turn around and make it again. Absolutely delicious. I did add in riced calliflower the second time to make it go further.
Excellent recipe! Try replacing the ground beef with ground chorizo sausage (Johnsonville makes a pretty decent one that will work well for this recipe). For more kick (and to make things a tiny bit easier), I strongly recommend replacing the fresh tomatoes and peppers with RO*TEL HOT diced tomatoes with habaneros. Those two simple substitutions take this already great recipe to a whole new level!
I haven’t had it yet, but looks and smells amazing! I decided to convert this recipe to an “Over The Top Chili” on my Big Green Egg. The 2 lbs of Beef was seasoned and put into a ball on a rack above the Dutch Oven so the drippings of the 90/10 could drip down into the chili, it will be smoked with Pecan Wood at 275 until the Beef is 250, then it will be crumbled into the chili below. I also added a 1/4 tsp of Cayenne and White Pepper. I will report the results. Can’t Wait to try this Keto Chili!
Great recipe. It’s even more amazing when you use ground venison. Nice bold chili flavor without all the carbs.
I have been cooking for a very long time and chili was always a family favorite. THIS chili, well this chili is excellent … outstanding as a matter of fact. The flavors are wonderful and again I used ground chicken instead of beef. Truly a warm, wonderful, delightful meal …
The whole family LOVED this recipe, thank you!
Absolutely love this chili! I’ve been doing a keto-friendly diet for about a year now, and this recipe is perfect – easy and very flavorful. I’ve made it with ground beef and most recently with leftover smoked brisket. Fabulous! The key is to simmer for the full hour and a half for the flavors to blend. I’m going to try it now with the leftover turkey from Thanksgiving! 😃
Amazing!!! So delicious and I definitely did not feel deprived. My family didn’t even know it was keto!
This chili recipe is delicious as-is! However my family provided a little critique to help out “be better”. Red pepper flakes for a little added burn and the smoky paprika sounded interesting too.
Thank you, Arman, for sharing these great healthy recipes!
This chili was awesome. I used beef ground for chili, rather than regular ground beef. I also added Chipotle Chili Pepper and one envelope of Sazon Goya. This is not the first thebigmansworld recipe I have used and they have all been good!
Hi, how many oz is a single serving?
Not sure, but there are 8 servings in one batch.
I see that it’s approximately 300 calories per serving, but what is the serving size? Is it 1 cup? Thanks!
8 servings per recipe.
Wow! I don’t really like most chili, but wanted a freezable keto recipe and thought what the heck. THIS IS AMAZING!!! I changed the following: upped the garlic a bit, added a green bell pepper too, also celery, carrot and a little red pepper flake. Cooked it in the Instantpot. SO DANG GOOD!!! Thank you, thank you 😋
OMG!!! This recipe is amazing! I don’t even miss the beans! I used air fried Keto tortillas for that extra crunch! Thanks so much!!!
This was really good. I’m not normally a fan of chili, but I cannot deny just how yummy, and simple, this recipe was. To be completely forthcoming, I did add chopped up bits of leftover smoked brisket to the pot. The smokey flavor permeated the whole concoction and was quite amazing.
Just made this. Awesome! Per my restauranteur hubby, I added a pinch of red pepper flake and a pinch of white pepper to enhance the spice level.
So good. I made a batch for a next day but did not make it. Amazingly good!
Absolutely delicious. Keep the amazing recipes coming.
Wow … I just started Keto lifestyle recently to lose house-bound Covid weight & just eat healthier. Been researching recipes and every tasty one seems to be yours and on your website. I just made the chili this afternoon with virtually no changes except small can of jalapeno. Super delicious … was surprised how beefy it tasted. Thank you so much! Planning on making you “Best Keto Stuffed Peppers” later this week.
This is a very good base recipe. Good ingredients and easy to prepare. But my old Sicilian taste buds needed quite a bit more spices. I always use more garlic and garlic powder than required, but I also added a lot of cayenne pepper and hot mexican chili powder. I’ll definitely make this again. Always enjoy Carolyn’s recipes.
I loved the chili. I used the 80/20 hamburger. It was a little too greasy, so the next time I will brown the hamburger in a separate pan and drain most of the grease off. I did go crazy over the spice mixture. I used chili powder, onion powder, cayenne pepper, cumin and a dash of cinnamon.Fabulous!
I made it with pork stew meat instead of hamburger. Delicious! Thanks for the recipe!
Yum! What a great alternative!
My husband says this is the best chili he has ever eaten!! And he is kind of picky 🙂 I did add onion and celery too. We served it with green onions, cilantro, sour cream, and shredded cheese! Yummy!
Great recipe! Very good flavor. I used Penzey’s Chili 3000 (no sugar-blend of seasonings) and Penzey’s smoked paprika because I love the smoky flavor. I also added a bit of celery. It is one of my new favorite Keto meals. Thanks for sharing the recipe!
Oh I LOVE those seasonings- Thanks for the feedback, Vikki! 🙂