Keto Chili
Published
When I’m craving something warm, comforting, and filling, I turn to this keto chili. It’s loaded with ground beef, tomatoes, and spices for that classic chili taste, without the carbs. I love that I can whip this up with what I have on hand and skip the beans for a hearty, yet low-carb, soup. Plus, it’s naturally gluten-free and freezer-friendly, so I can stash away leftovers for busy nights. Whether you’re on a keto diet or just want a bean-free chili, this one’s for you.
I stumbled upon this recipe when I really wanted chili, but I didn’t have any beans. To my surprise, I loved it just as much as a classic gluten-free chili. The rich flavor, tender beef, and bold spices totally hit the spot. Now it’s one of my favorite low-carb meals to make on a chilly night. Plus, it’s so easy to throw together with pantry staples that I always seem to have everything I need on hand. Whether I’m meal prepping for the week or craving something warm and hearty after a long day, this chili never lets me down.
Keto Chili
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 lbs ground beef
- 2 15-oz. cans diced tomatoes, (no sugar added)
- 1 cup beef broth
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp oregano
- ½ tsp salt, to taste
- ¼ tsp black pepper
- ¼ tsp cayenne pepper, optional, for heat
Instructions
- Heat olive oil in a heavy-bottomed skillet or Dutch oven over medium heat. Add chopped onion and sauté for 5 minutes until onions are softened. Add garlic and cook for another minute.
- Increase the heat to medium-high and add ground beef and cook until browned, breaking up meat as it cooks.
- Add diced tomatoes, beef broth, chili powder, cumin, oregano, salt, pepper, and cayenne (if using). Stir well to combine.
- Bring to a boil, then reduce heat to low, cover the pan, and simmer for 1½ – 2 hours, stirring occasionally. Taste and adjust seasoning as needed.
- Serve hot with optional keto-friendly toppings.
Notes
- Turn up the heat by adding chopped jalapeños, a pinch of extra cayenne, or a splash of your favorite hot sauce.
- Add in vegetables for added nutrients.
- Keto-friendly toppings: Great options include shredded cheese, sour cream, diced avocado, chopped green onions, cilantro, or a drizzle of olive oil.
- Slow cooker: Brown the meat and sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Keto Chili Step by Step
Gather all the ingredients together.
Sauté the aromatics: Heat 1 tbsp of olive oil in a heavy-bottomed skillet or Dutch oven over medium heat. Add 1 large finely chopped onion and sauté for about 5 minutes, until the onion is softened. Stir in 3 minced garlic cloves and cook for 1 more minute until fragrant.
Brown the beef: Turn the heat up to medium-high and add 2 lbs of ground beef. Cook the beef until browned, breaking it up with a spoon as it cooks, about 7–10 minutes.
Add the remaining ingredients: Stir in two 15-oz cans of diced tomatoes (no sugar added), 1 cup of beef broth, 2 tbsp of chili powder, 2 tsp of ground cumin, 1 tsp of oregano, ½ tsp of salt (or to taste), ¼ tsp of black pepper, and ¼ tsp of cayenne pepper (optional, for extra heat). Mix everything together until well combined.
Simmer the chili: Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1.5-2 hours, stirring occasionally to prevent sticking. Taste and adjust seasonings as needed.
Serve and enjoy: Serve hot with your favorite keto-friendly toppings like shredded cheese, sour cream, avocado, or chopped green onions.
Gluten-Free Cooking Tips
- Make it creamy. Leave the lid off during the last 30 minutes of simmering to let excess liquid evaporate naturally. For a richer, creamier texture, stir in a few tablespoons of cream cheese or a handful of shredded cheddar—both add thickness and flavor without the carbs.
- Keep stirring. Give your chili a good stir every 30 minutes to prevent it from sticking to the bottom and to keep the flavors well blended.
- Short on time? If you’re short on time, you’ll still get great results with a shorter simmer. Cook the chili for at least 45 minutes uncovered, and it’ll thicken slightly while still tasting hearty and delicious.
Serving Suggestions
I love serving this keto chili in big bowls topped with shredded cheese, a dollop of sour cream, sliced avocado, and a sprinkle of green onions. It’s perfect with a side of keto cornbread or some cauliflower rice to soak up all that flavor. When I’m hosting, I’ll even set up a chili bar with all the toppings so everyone can build their own bowl.
Storage Instructions
Store any leftover keto chili in an airtight container in the fridge for up to 4 days.
If you’re meal prepping or want to save some for later, let the chili cool completely, then portion it into freezer-safe containers and freeze for up to 2 months.
When you’re ready to enjoy it again, thaw overnight in the fridge and reheat gently on the stovetop over medium heat or in the microwave until heated through.
