This is by far the most classic of my keto chili recipes, but if you want some variety, try my keto white chicken chili and whole30 chili. No matter what kind you make, don’t forget the keto cornbread!
Ingredients & Substitutions
Here I explain the ingredients for my best 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 recipe (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 more so 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 the 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 little girls enjoy it, after I mellow out the heat a bit for them with added toppings (ideas below!).
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…
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. 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. Stovetop – Cover the Dutch oven and simmer for about an hour, or until the flavors develop to your liking.
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!
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for 3-4 days. The flavors actually develop more when I store it! Reheat: The microwave, stovetop, or the Warm setting on your slow cooker will all work. Freeze: This keto 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.
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:
My Tools For This Recipe
Saute Pan – For sauteing the onions and ground beef. Mine is hard anodized, so it’s non-stick without PTFE or PFOA, and it doesn’t scratch easily. Meat Chopper – This little tool has 3 sections to break up ground beef faster for quick and even browning. I also use it for taco meat in my taco salad! Crock Pot – This is the slow cooker I use for everything, including my Crock Pot keto chili! Instant Pot – I use this when I want a quicker option.
Please enter your first name for your account. Your saved recipe will also be sent to your email. 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 more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
