I’ve been making this keto chili on repeat lately and I’m not sorry about it. It’s the quickest, one-pot, low-carb meal, perfect for a busy weeknight, family get-together or easy entertaining. This no-bean chili is loaded with vegetables, chorizo, and spices, and only takes about half an hour to pull together (or let it sit and simmer for double yum). It’s definitely my go-to right now, and perhaps the best part is one batch of this keto chili leaves us with plenty of leftovers.
what’s in keto chili?
Think of this no-bean chili as a “traditional meets vegetarian” version. There’s plenty of protein and fat from the chicken chorizo sausage and grass-fed ground beef, plus a big dose of low-carb veggies:
- green chiles
- artichoke hearts
- toppings like peppercinis, green onion, cilantro, avocado, jalapeños
On its own, this no-bean chili is more on the low-carb chili side because the grams of protein to fat are almost equal (slightly more fat per serving). But if you’re following a keto diet, the TOPPINGS are where it’s at. You can easily meet your fat macros with toppings like guacamole, avocado, sour cream, cheese, etc. Other ideas: stir in some MCT oil or enjoy a slice of savory almond meal bread to up the fat.
how to make keto chili
It’s soooo incredibly simple and only requires one pot! Here goes:
- Heat the coconut oil in a large pot over medium heat, then add the chopped celery, onions, diced bell pepper, and carrots. Cook the vegetables for about 5 minutes, or until they become soft.
- Add the minced garlic, grass-fed ground beef and chorizo (I prefer chicken chorizo sausage), breaking up the meat into smaller pieces. Cook the mixture until the meat is done.
- Pour in the can of diced tomatoes (including the liquid), green chilis and tomato sauce. Add the spices, and salt and pepper, and stir.
- Add the broth, zucchini and artichoke hearts, and cook the mixture on medium-high heat until it boils (about 5 minutes). Reduce the heat and simmer on low for at least 15 minutes to cook down the liquid (longer, if you want extra flavor).
- If needed, you can whisk in xanthan gum at the end to thicken the chili a bit. I’ve made it with or without xanthan gum (a gluten-free thickener), it depends on your preference.
I promise, you won’t miss the beans at all! This keto chili is simple, tasty and filling. Plus, BONUS- you’ll be so excited about leftovers for lunch the next day! And isn’t that the true food love test?
you might also love…
- This comforting Thai red curry soup! A creamy, coconut milk-based keto soup with shiitake mushrooms and roasted bok choy, plus crunchy veggie toppings.
- Autumn kale salad with pumpkin vinaigrette combines sweet and savory with a cayenne kick!
keto chili (GF + dairy-free)Course: main dish, dinner, lunchCuisine: keto, gluten-free, dairy-freeDifficulty: easy
A no-bean, keto chili with lots of vegetables, grass-fed ground beef and chorizo. Spiced to perfection and simple to make, this one-pot keto chili is sure to become a family favorite!
3 tablespoons oil (coconut, avocado or olive oil)
1 yellow onion, diced
3 celery stalks, chopped
2 large carrots, chopped
1 bell pepper, chopped
4 cloves garlic
1-2 pounds grass-fed ground beef
1 pound chorizo sausage (I prefer chicken chorizo)
1, 14-oz. can petite diced tomatoes (fire roasted)
1, 8-oz. can tomato sauce
1, 4-oz. can diced green chiles
1 tablespoon red chili powder (more or less, depending on how spicy you want it)
1/4 teaspoon red chili flakes
2 tablespoons cumin
salt and pepper to taste (about 1 teaspoon of each)
2 small or medium zucchini, diced
1-2 cups vegetable broth
1, 14-oz. can artichoke hearts, chopped
1/2 teaspoon xanthan gum (optional)
Toppings of choice like avocado, sour cream, shredded cheese, cilantro, toasted pepitas, jalapeños, etc.!
- Heat the oil in a large pot over medium heat. Add the chopped celery, onions, diced bell pepper, and carrots. Cook the vegetables until they become slightly soft, about 5 minutes.
- Add the minced garlic and ground meat, breaking up the meat into smaller pieces. Cook for about 5 minutes or until the meat is done.
- Pour in the can of diced tomatoes (including the liquid), green chiles and tomato sauce. Add the cumin, red chili powder, salt and pepper, stirring to thoroughly combine.
- Add the chopped zucchini and chopped artichoke hearts. Pour in the vegetable broth (start with 1 cup and add more if needed). Cook the chili on medium-high heat until it boils (stir frequently), then reduce the heat to low and simmer for at least 15-20 minutes.*
- Right before serving, stir in the xanthan gum to thicken the chili, if needed. Spoon into bowls and serve with toppings of choice.
- You can simmer the keto chili on low for up to two hours if you want extra flavor or prepare this in advance.