Keto Chili

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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.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Lunch

Cuisine: American

Keyword: keto chili

Servings: servings

Author: Sabine Venier

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