Make THE BEST Keto Chili on the stove, in an Instant Pot or in a slow cooker with this easy, flavorful no bean chili recipe! At only 10 net carbs per serving, this recipe is perfect for those on a low carb or keto diet.
It's no secret that chili really is the ultimate comfort food, but on a low carb diet, is it possible to indulge? With this incredibly flavorful Keto Chili recipe, it's not only possible, it's downright necessary!
Most of the carbs in a traditional chili recipe comes from the beans, so making this no bean chili recipe will take you from 25 carbs down to 13 total carbs per serving!
Some of my favorite toppings to add to this low carb chili recipe are cheese, hot sauce and cilantro because they add no additional carbs! A delicious chili, loaded up with all your favorite toppings, that's also low carb and gluten free, sign me up for that meal every night!
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Ingredients
- Olive oil - or the vegetable oil of your choice.
- Onion - yellow or red onions will both work in this recipe.
- Red bell pepper - green, yellow or orange bell peppers can also be used.
- Jalapeno - this pepper adds a little spice, if you'd like a very mild chili, you can leave it out of the recipe. For even more spice, add a serrano pepper.
- Garlic cloves - I always recommend fresh minced cloves for the best flavor!
- Ground beef - for this recipe, I used an 80/20 ground beef. The 20% fat adds flavor to the chili. If you prefer, you can use leaner ground beef.
- Chili seasoning - click the link to make this homemade keto-friendly chili seasoning in just 5 minutes. The combination of chili powder, cumin and other spices is one of the secrets to making this chili so flavorful!
- Salt
- Black pepper
- Tomato paste
- Diced tomatoes - you'll need 2 cans of petite diced tomatoes for this recipe. Do not drain the cans, as the liquid in the cans will be the base of the chili, along with the beef broth.
- Beef broth
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
The instructions below show how to make the recipe on the stove top. If you'd like to make it in a slow cooker or Instant Pot, scroll down to the next section.
Step 1: heat olive oil in a large pot on the stove over medium high heat. Add diced onions, bell peppers and jalapenos, cook for 4-5 minutes. Add the garlic and cook for an additional minute.
Step 2: add ground beef to the pot, crumble and cook until browned, about 7-8 minutes. Drain any grease from the pot, then place it back on the stove over medium heat.
Step 3: add chili seasoning, salt, pepper, tomato paste, diced tomatoes and beef broth. Stir to combine all of the ingredients.
Step 4: place a lid on the pot and reduce the heat on the stove to low. Simmer for 30 minutes. Remove the lid and serve.
This recipe can be made ahead of time and stored in the refrigerator for up to 5 days. You can reheat the chili in the microwave in a bowl for 2-3 minutes, or in a pot on the stove over medium heat for 8-10 minutes, or until heated through.
How to make it in a slow cooker
- Follow steps 1 and 2 above, cooking the veggies and ground beef in a skillet on the stove, then draining any grease from the skillet.
- Transfer the cooked beef and veggies to a slow cooker.
- Add chili seasoning, salt, pepper, tomato paste, diced tomatoes and beef broth, then stir to combine all of the ingredients.
- Cook the chili in the slow cooker for 6-8 hours on low, or 3-4 hours on high.
How to make it in an Instant Pot
- Press the saute button on the Instant Pot, use the adjust button to set it on the normal setting.
- Add olive oil to the Instant Pot, when the display says “hot”, add the diced onions, bell peppers and jalapenos, cook for 4-5 minutes. Add the garlic and cook for an additional minute.
- Add the ground beef to the Instant Pot and cook until it’s browned, about 5-6 minutes. Press the stop/cancel button to turn the Instant Pot off, then drain any grease from the pot.
- Add the chili seasoning, salt and pepper to the Instant Pot, with the ground beef, along with the diced tomatoes, tomato paste and beef broth. Stir to combine all of the ingredients.
- Place the lid on the Instant Pot and make sure the steam release is set to sealing.
- Press the manual button and use the +/- buttons to set the Instant Pot cooking time to 10 minutes on high.
- The instant pot will display “on” as it comes up to temperature and then will count down from 10 minutes on the display once it comes up to temperature.
- Once it has pressure cooked for 10 minutes, the Instant Pot will beep 3 times. Wait 10 minutes for the pressure to naturally release, then slide the steam release handle to the “venting” position to let out any remaining steam, before removing the lid and serving the chili.
Optional toppings
Add any, or all, of the following toppings to load up your chili bowl!
- ¼ cup shredded cheddar cheese - adds no carbs
- 2 tablespoons sour cream - adds 1 carb
- ¼ sliced avocado - adds 3 total carbs, 1 net carb
- 1 tablespoon hot sauce - adds no carbs
- 1 tablespoon diced onion - adds 1 total carb, .5 net carbs
- 1 tablespoon diced green onions - adds .4 carbs
- 1 tablespoon fresh chopped cilantro - adds zero carbs
For a real traditional chili feel, serve the chili with this keto cornbread on the side. It only adds 2 net carbs per serving!
Pro tips
- You can easily make a double batch of this chili for meal prepping or to freeze extra for later. Simply hover over the "servings" in the recipe card below, and adjust it from 6 to 12. This will automatically double all of the ingredients in the recipe card, so you can easily double the recipe!
- To freeze the chili, store it in a freezer-safe container, either a freezer bag, glass, or plastic container. Be sure to leave 1 inch of space for the chili to expand in the freezer. Freeze for up to 3 months.
- To reheat the chili from the freezer, place the frozen chili in the refrigerator for 24 hours to defrost. Transfer the chili back to a slow cooker, set to low for 2 hours, or reheat the chili in a large pot on the stove top for 15-20 minutes, or until heated through.
More keto recipes
Looking to fill up your menu for the week with delicious keto meals? Try each of these popular recipes!
- Keto Pad Thai
- Keto Fried Rice
- Buffalo Tofu Salad
- Keto Pizza Bowls
- Keto Meatballs
- Low Carb Fish Taco Bowls
Recipe
Keto Chili
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 red bell pepper diced
- 1 jalapeno diced
- 2 cloves garlic minced
- 2 pounds ground beef
- 2 tablespoons chili seasoning click the link for a keto-friendly recipe
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons tomato paste
- 28 ounce can diced tomatoes do not drain
- 2 cups beef broth
Instructions
- Add the olive oil to a large pot, or dutch oven, on the stove over medium high heat.
- Once the oil is heated, add the diced onion, bell pepper and jalapeno, and cook for 4-5 minutes.
- Add the garlic and cook for an additional minute.
- Add the ground beef and cook until browned, 7-8 minutes.
- Remove the pot from the stove and drain any grease.
- Place the skillet back on the stove over medium heat and add the chili seasoning, salt, pepper, tomato paste, diced tomatoes and beef broth.
- Stir to combine all of the ingredients, and bring the chili to a simmer on the stove.
- Cover and reduce the heat to low.
- Simmer for 30 minutes on the stove. Remove the lid and serve.
Notes
- To reduce the total carbs to 10 and the net carbs to 7, omit one can of diced tomatoes and add an additional 1 ½ cups beef broth.
- Optional low carb, or no carb toppings:
- ¼ cup cheese - adds no carbs
- 2 tablespoons sour cream - adds 1 carb
- ¼ sliced avocado - adds 3 total carbs, 1 net carb
- 1 tablespoon hot sauce - adds no carbs
- 1 tablespoon diced onion - adds 1 total carb, .5 net carbs
- 1 tablespoon fresh chopped cilantro - adds zero carbs
- To make the chili in a slow cooker, cook the veggies and ground beef in a skillet on the stove, drain any grease, then transfer it to a slow cooker. Add the chili seasoning, salt, pepper, tomato paste, diced tomatoes and beef broth. Cook on low for 6-8 hours, or high for 3-4 hours.
- To make the chili in an Instant Pot:
- Press the saute button on the Instant Pot, use the adjust button to set it on the normal setting.
- Add olive oil to the Instant Pot, when the display says “hot”, add the diced onions, bell peppers and jalapenos, cook for 4-5 minutes. Add the garlic and cook for an additional minute.
- Add the ground beef to the Instant Pot and cook until it’s browned, about 5-6 minutes. Press the stop/cancel button to turn the Instant Pot off, then drain any grease from the pot.
- Add the chili seasoning, salt and pepper to the Instant Pot, with the ground beef, along with the diced tomatoes, tomato paste and beef broth. Stir to combine all of the ingredients.
- Place the lid on the Instant Pot and make sure the steam release is set to sealing.
- Press the manual button and use the +/- buttons to set the Instant Pot cooking time to 10 minutes on high.
- The instant pot will display “on” as it comes up to temperature and then will count down from 10 minutes on the display once it comes up to temperature.
- Once it has pressure cooked for 10 minutes, the Instant Pot will beep 3 times. Wait 10 minutes for the pressure to naturally release, then slide the steam release handle to the “venting” position to let out any remaining steam, before removing the lid and serving the chili.
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