Keto chili is the most flavorful, one-pot, low-carb meal that is perfect for busy weeknights, family get-togethers and easy entertaining. Loaded with vegetables, ground beef, chorizo and spices, it's as meaty and flavor-packed as any traditional chili recipe, minus the the beans (and you won't even miss them).
I've been making this keto chili on repeat lately and I'm not sorry about it. 😉
It's a quick and easy keto chili recipe that takes about half an hour to pull together, but you can certainly let it sit and simmer for double yum! (For a slow cooker version, check out my Crockpot No Bean Chili recipe, the perfect "set it and forget it" meal!).
why this recipe works
For us, fall is chili season and this is definitely my go-to!
It's a great way to make a high-protein meal that's low carb diet friendly. Plus, one batch of this keto chili leaves us with plenty of leftovers.
Chili just might be the best way to warm up on a cool day, and this low-carb chili recipe makes a cozy dinner that takes little effort (just like my Crockpot Pumpkin Chili).
Best of all, you can make it your own.
Since chili recipes (and taste preferences for chili) vary widely, I've included a number of spice options that each add a flavorful element, but a few of them are not entirely necessary.
I tend to make this keto chili on the mildly spicy side so my entire family can enjoy it, but adjust the spices to your taste buds' desire.
My keto chili is:
- An easy recipe with bold flavors that is high protein, nutrient dense, paleo and keto diet friendly.
- Fun to adapt and customize, especially when it comes to your favorite toppings!
- A great recipe for large gatherings and meal prep, whether you're following a keto lifestyle or are simply looking for a low-carb version.
- A one-pot meal that cooks over the stove top- it's simple to prepare any night of the week!
Net carbs are only 8 grams per serving, and you can easily meet your fat macros with toppings like guacamole, avocado, sour cream, cheddar cheese, etc.
ingredients for hearty low-carb chili
Here's a look at the main ingredients you will need to make, cozy, beefy keto chili!
Be sure to scroll to the bottom of the page for the full ingredient amounts in the printable recipe card.
- Avocado oil. For cooking the vegetables and browning the meat! Coconut oil and even olive oil are also okay swaps.
- Onion, carrot and celery. Your savory mirepoix that adds bold flavor to the chili.
- Bell pepper. Another easy veggie to add in for a semi sweet, peppery taste.
- Garlic. A must! You can't go wrong with a tad extra, too!
- Chorizo sausage. This addition adds bold flavor to the meat mixture since chorizo is pre-seasoned. Choose a high-quality chorizo when possible. If you don't have it, swap in extra ground beef (and more spices, to taste).
- Grass-fed ground beef. The base of this keto chili! It's best with an 85/15 mix of ground beef (or leaner).
- Canned diced tomatoes. You can choose plain diced tomatoes or fire roasted for a little more heat.
- Tomato sauce. This gives the chili a rich tomato base and bold umami flavor.
- Diced green chilies. They have a mild spiciness which works well for most eaters.
- Salt and pepper. Key ingredients! You will want to taste the chili toward the end and increase salt and pepper as needed.
- Spices. Cumin, red chili powder, smoked paprika, and optional red chili flakes, cayenne pepper or chipotle powder make the perfect blend of bold spices that make this the very best chili recipe! Feel free to adjust the heat to your own liking.
- Zucchini and artichoke hearts. A little bit of zucchini and artichoke hearts thrown in at the end give the chili extra heartiness.
- Broth. Use chicken, vegetable or beef broth to add moisture to the chili (only if you plan on letting it simmer for a long time).
- Xanthan gum (optional). A keto-friendly and gluten-free binder and thickener you can use if you want an extra thick chili.
- Toppings. Sour cream, pepperocinis, green onions, cilantro, avocado, and jalapeños are all great options!
Note: many of the ingredients above are "optional," because it depends on how spicy you'd like the keto chili as well as how long you plan to let it cook.
If you're planning on a 30-minute-dinner, you will likely not need the broth. I like to let mine simmer on low (uncovered) for a few hours, stirring occasionally, which usually requires a bit of added broth every hour.
Xanthan gum is a gluten-free thickener and is completely optional with this recipe.
If you find the chili has too much liquid to it and you do not want to let it simmer, use a small amount of xanthan gum to thicken it up.
an easy keto chili recipe
The great thing about this keto chili recipe is you can make it slightly different each time, and it will always turn out delicious.
So, alter and adjust, and develop your own keto chili recipe to make again and again!
Here's a look at the steps required but be sure to scroll to the bottom of the page to view the full recipe card.
- Sauté the veggies. Heat the oil in a large pot or Dutch oven over medium heat, then add the chopped celery, onions, diced bell pepper, and carrots. Cover the pot with the lid and cook the vegetables for about 5-8 minutes (stirring occasionally), or until they become soft.
- Add the meat. Add the minced garlic, grass-fed ground beef and chorizo (you can use pork, beef, or chicken chorizo sausage), breaking up the meat into smaller pieces. Cook the mixture until the meat is done.
- Now for the spices! Pour in the can of diced tomatoes (including the liquid), green chilis and tomato sauce. Stir to combine. Add the spices, and salt and pepper, and stir. Taste and adjust the spices to your liking.
- Simmer. Add in the chopped zucchini and artichoke hearts (optional). 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, stirring occasionally. I find I do not need the broth unless I plan to let the keto chili simmer for hours. In that case, add a little broth as needed every hour. The chili is extra good if it simmers for 2-3 hours.
- Serve and enjoy. Top your homemade chili with a dollop of sour cream, shredded cheddar cheese, chopped cilantro and other toppings of choice! Chili is the perfect meal to go all out with the toppings.
tips for the best results
- Make sure to season this chili to your own taste preference! I like to taste it after it simmers for 15 minutes, then add extra spices, salt and pepper as needed. This is key- if the chili tastes a bit bland, extra salt and spices should do the trick!
- If you substitute chorizo with more ground beef, you will most likely need to increase the spices slightly.
- Store leftover chili in an airtight container in the refrigerator for up to one week. To freeze, portion out amounts into freezer bags and freeze for 2-3 months.
what to serve with low-carb chili
For a yummy, dairy-free topping to replace the sour cream, this sunflower cashew ricotta is ultra rich and creamy.
you might also love
- Crockpot Green Chili Chicken Soup is features the incredible flavors of salsa verde, tender chicken and lively spices in a hearty soup! Roasted green chiles, poblano and jalapeños create a flavorful base, and chicken thighs and savory veggies slow cook for the most delicious meal.
- Keto Chicken Pot Pie with Biscuits is a comforting and savory meal that features a creamy chicken and veggie base topped with buttery low-carb biscuits! It's cozy, one-skillet meal perfection.
- Keto crab cakes for an easy, elevated meal or starter!
- Sheet Pan Cheesy Chicken and Cauliflower Rice is the quickest, easiest sheet pan dinner that is oven-ready in a matter of minutes! Riced cauliflower, chopped onions and tender mushrooms roast together on a sheet pan with chicken thighs. Topped with melted cheddar cheese, you'll love everything about this chicken and rice casserole-inspired meal.
- 3 tablespoons avocado oil or coconut oil
- 1 medium yellow onion, chopped small
- 3 celery ribs, chopped small
- 1 carrot, chopped small
- 1 green bell pepper, chopped
- 2 teaspoons minced garlic (about 4-5 cloves)
- 1 pound grass-fed ground beef
- 1 pound ground chorizo sausage (or another pound of ground beef)
- 1, 14-oz. can petite diced tomatoes (opt for fire-roasted if you prefer chili more spicy)
- 1, 8-oz. can tomato sauce (unsweetened)
- 1, 4-oz. can diced green chiles
- 1 tablespoon red chili powder (more or less, depending on your preference)
- 2-3 tablespoons cumin
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon chipotle powder, ground cayenne, or red pepper flakes (optional, for extra spiciness)
- 1 medium zucchini, chopped
- 1, 14-oz. can artichoke hearts, chopped small (optional)
- 1-2 cups beef or vegetable broth (optional)
- ½ teaspoons xanthan gum (optional- see notes)
- toppings of choice like avocado, guacamole, sour cream, shredded cheese, jalapeños, cilantro, or toasted pepitas
- In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped celery, onion, diced bell pepper, and chopped carrot. Cover the pot with the lid and cook the vegetables for about 5-8 minutes (stirring occasionally), or until they soften.
- Stir in the minced garlic and cook for about 30 seconds. Add the grass-fed ground beef and ground chorizo (or sub in more ground beef for chorizo). Use a large spoon to break up the ground meat into smaller pieces. Cook the mixture until the meat is done.
- Pour in the can of diced tomatoes (including the liquid), green chiles and tomato sauce. Stir to combine. Add the spices, salt and pepper, and stir. Taste and adjust the spices to your liking, adding more cumin for smokiness, and more chili powder (or chipotle powder, cayenne or red pepper flakes) for heat.
- Stir in the chopped zucchini and artichoke hearts (optional). 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, stirring occasionally.
- For a longer simmer: This keto chili is best if left simmering on low, uncovered, for 2-3 hours. Add a little broth as needed, about ½ cup every hour, to replace any moisture that cooks out.
- Serve with toppings of choice, and don't forget the keto cornbread!
If swapping more ground beef for chorizo, you will likely need to increase the amount of spices in the chili since chorizo is already seasoned.
Xanthan gum is a gluten-free thickener. It's not necessary for this recipe, but if you plan on serving the chili immediately and find there is too much liquid, you can add ½ teaspoon of xanthan gum to thicken the consistency.
This keto chili will keep well in the refrigerator for up to 1 week, and in the freezer for up to 2 months.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 46gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 105mgSodium: 1209mgCarbohydrates: 16gNet Carbohydrates: 8gFiber: 8gSugar: 5gProtein: 40g
This nutritional information is approximate and is provided for convenience as a courtesy.