Keto Chili


5 from 748 votes
Jump to Recipe

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

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

keto chili ingredients

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? 

how to make keto 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. 

low carb chili

More keto Mexican recipes to try 

keto chili recipe

Keto Chili (Award Winning!)

5 from 748 votes
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!
Servings: 8 servings
Prep: 2 minutes
Cook: 45 minutes
Total: 47 minutes


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


  • 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.


* We used 80/20 beef, but you can use a leaner cut if you prefer. If you use a very fatty cut, pre-cook the beef and soak up excess oil. 
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 them in the freezer for up to 6 months. 
TO REHEAT: You can either microwave the chili or reheat it on the stove until warm. 


Serving: 1servingCalories: 297kcalCarbohydrates: 7gProtein: 23gFat: 19gSodium: 510mgPotassium: 749mgFiber: 4gVitamin A: 960IUVitamin C: 17mgCalcium: 40mgIron: 3mgNET CARBS: 3g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

5 from 748 votes (699 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    This is 🔥!!!!!”
    Thank you for PERFRCTING a low carb / keto chili.
    I’m obsessed.
    Peeps – make his taco seasoning included in the recipe.
    It’s everything!

  2. 5 stars
    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.

    1. 5 stars
      My husband and I made this today and we loved it! Best chili we’ve made for keto. We also had a cheese casadilla with a keto tortilla to top the meal off. Delicious! I was amazed at how easy it was to cook.

      Thank you for sharing!

  3. 5 stars
    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!

  4. 5 stars
    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!

  5. 5 stars
    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.

  6. 5 stars
    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!

  7. 5 stars
    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!!!

  8. 5 stars
    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.