Okay so you know that ‘oh no’ feeling when you’re craving something hearty, like chili, but you’re also trying not to blow up your carb count? Yup, that’s me every cold week or, let’s be honest, random Tuesdays. This easy keto chili recipe changed my dinner game, big time. It’s not just low carb, it’s genuinely bold and smoky and doesn’t taste like you skipped anything important. If you like the idea of tossing things in a slow cooker, check out this crockpot chili recipe too. And hey, if you want something sweet for later, here’s this gem of a keto lemon pound cake. Let’s dive in because chili night waits for nobody. 
How to make this low carb chili recipes
So, this keto chili recipe is easier than arguing with your GPS. I’m not kidding. First, brown some ground beef or turkey in a big, heavy pot. After that? Onions and peppers go in, mingling until everything smells like a five-star restaurant (well, in my world anyway).
Dump in your garlic, chili powder, cumin—whatever makes your heart sing. Stir so the spices wake up. Now, here’s the thing… regular chili has beans, but ours? Zilch. Instead, you load up on more veggies that keep things chunky but low carb. Tomatoes go next (canned are fine, no one’s judging).
Then, let it bubble and simmer. Don’t be shy, taste as you go. Want it spicier? Toss in a bit of cayenne. Want it soupier? Add some broth. The chili does need a little time to come together, so just let it do its thing. Before serving, finish with a touch of salt and maybe a generous sprinkle of shredded cheese on top—absolutely unskippable. If you like those hearty stews, my slow cooker chili recipe is worth bookmarking too.
Ingredients to make keto chili
Alright, let’s get our shopping list sorted for this keto chili recipe:
- 2 tbsp olive oil
- 2 lbs ground beef or turkey
- 1 large onion, diced
- 1 bell pepper, chopped
- 2-3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes (fire-roasted is awesome)
- 2 tbsp tomato paste
- 2 cups beef broth
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
Optional toppers: shredded cheddar, avocado, sour cream, chopped green onion.
Tips to make the best recipe
Okay so here’s the hard-won wisdom from way too many pots of mediocre chili. For real flavor, brown the meat well—like, let it get that crusty edge. Don’t rush the onions. You want them soft so the whole deal gets that sweet, deep taste.
Keep extra broth nearby. Sometimes it gets thick as it simmers and you’ll want it just right. If you miss beans, chopped zucchini adds bulk with nearly no carbs. Taste your chili right before serving, always, because saltiness can sneak up on you.
Oh, and don’t even think about skipping toppings. Sour cream and cheese just kinda bring everything together.
“This is honestly my go-to weeknight dinner now! Even my picky husband loves this keto chili recipe. Didn’t miss the beans at all. — Trina P.”
Slow cooker or crockpot keto chili
Making keto chili in a crockpot? It’s the hands-off magic trick we all need. You brown your meat and onions on the stove, then plop them in the slow cooker (some folks skip pre-browning, but trust me, flavor’s better if you don’t). Add everything else, stir it up, and cook on low for like six hours. Your kitchen will smell like Texas. Go do whatever you want while dinner sorts itself out.
Want a quick walk-through of another hearty slow cooker meal? Here’s my favorite crockpot chili recipe.
Storing, freezing, and reheating chili
Keto chili leftovers? Oh, they’re even tastier the next day, trust me. Cool the chili completely before stashing it in the fridge. I recommend airtight containers. It’ll keep for about three to four days, honestly maybe even five if your fridge isn’t sketchy.
Need it later in the month? Freeze your keto chili for up to three months! When you’re ready to reheat, thaw it in the fridge overnight (I always forget, but that’s the best way) then warm it up gently on the stove or use the microwave if you’re desperate.
Serving Suggestions
How to up your chili presentation game? Here you go:
- Spoon keto chili into big bowls and top with cheese, avocado, or a dollop of sour cream (please, be generous).
- Pair with a crisp salad, especially if you feel like you need something green.
- If you’re missing bread, some folks go for a slice of keto yogurt cake on the side. Odd, but surprisingly satisfying.
Common Questions
Q: Can I use ground chicken instead of beef?
A: Yep, it won’t be as rich but it definitely works.
Q: How do I make this keto chili spicier?
A: Add some chopped jalapeños, hot sauce, or even just a little extra cayenne powder.
Q: Are beans ever OK on keto?
A: Not really. They’re carb-heavy. Try diced zucchini or mushrooms for texture instead if you like.
Q: Is this recipe good for meal prep?
A: The best! Just store in portions and you’ve got lunches for days.
Q: Can I make it dairy free?
A: Totally. Just skip the cheese and sour cream for serving.
Never miss chili night: my final take
There you have it, my not-so-secret, super-satisfying keto chili recipe that genuinely doesn’t feel like a compromise. We’re talking loads of flavor, real comfort, and that bowl-and-blanket happiness—without the carb crash. Promise, if you’re craving more low carb inspo, definitely peep other recipes at Keto Chili – That Low Carb Life or even this Keto Chili (Award Winning Recipe!) if you want to compare twists. Want more slow cooker magic? There’s always Slow Cooker Keto Chili – All Day I Dream About Food for fresh ideas. Give this keto chili recipe a try and let me know—your dinner table might just look forward to those cold nights.
Keto Chili
Ingredients
Main Ingredients
- 2 tbsp olive oil For browning the meat
- 2 lbs ground beef or turkey Use beef for a richer flavor
- 1 large onion, diced Adds sweetness
- 1 bell pepper, chopped bell pepper, chopped Any color will work
- 2-3 cloves garlic, minced For depth of flavor
- 1 can (14 oz) diced tomatoes Fire-roasted adds extra flavor
- 2 tbsp tomato paste Enhances the tomato flavor
- 2 cups beef broth For the chili base
- 3 tbsp chili powder Adjust based on taste preference
- 1 tbsp cumin For earthy flavor
- 1 tsp smoked paprika Adds smokiness
- Salt and pepper to taste Salt and pepper Adjust for seasoning
Optional Toppings
- 1 cup shredded cheddar For garnish
- 1 avocado Diced, for creaminess
- ½ cup sour cream For serving
- ¼ cup chopped green onion For garnish
Instructions
Preparation
- In a large, heavy pot, heat olive oil over medium heat.
- Brown the ground beef or turkey until fully cooked.
- Add diced onions and chopped bell pepper to the pot, cooking until softened.
- Stir in minced garlic, chili powder, cumin, and smoked paprika, cooking for an additional minute.
- Add in canned diced tomatoes, tomato paste, and beef broth, stirring well.
- Let the chili bubble and simmer for about 30-45 minutes, stirring occasionally.
- Taste and adjust seasoning with salt, pepper, and optional cayenne for heat.
Serving
- Serve the chili hot in bowls topped with shredded cheese, avocado, and sour cream.
