keto chili with avocado slices, fresh cilantro on top

keto chili (gluten-free + no beans)

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 recipe is loaded with vegetables, chorizo, and spices, and only takes about half an hour to pull together (but do 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.

keto chili in a bowl with toppings

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.

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 keto cornbread to up the fat.

how to make keto chili

This simple no-bean chili recipe is a cozy, flavorful meal that takes little effort! 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 (did I mention how much my kids love it?!), but adjust the spices to your taste buds’ desire.

The funny thing about this keto chili recipe is that you can make it slightly different each time, and it will always turn out well. So…. alter, adjust, and develop your own keto chili recipe to make again and again!

the ingredients

  • coconut oil or avocado oil
  • onion, chopped
  • carrot, chopped
  • celery, chopped
  • bell pepper, chopped
  • minced garlic
  • chorizo sausage (optional)
  • grass-fed ground beef
  • canned diced tomatoes (I go back and forth between using fire-roasted and plain, depending on what I have on hand)
  • canned tomato sauce
  • diced green chiles, canned
  • salt and pepper
  • cumin
  • red chili powder
  • smoked paprika (optional)
  • red chili flakes or ground cayenne (optional)
  • zucchini, chopped
  • canned artichoke hearts, chopped (optional)
  • broth (optional)
  • xanthan gum (optional)
  • toppings like peppercinis, green onion, cilantro, avocado, jalapeños

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.

my go-to keto chili recipe

It’s soooo incredibly simple and only requires one pot! Here goes:

  1. Sauté the veggies. Heat the coconut 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.
  2. 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.
  3. 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.
  4. 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.

what to serve with low-carb chili

We can’t skip the keto cornbread! And this low-carb chili is also delicious with a tasty keto buttermilk biscuit or slice of savory almond meal bread on the side. For a yummy, dairy-free topping to replace the sour cream, this sunflower cashew ricotta is ultra rich and creamy.

I hope you love this keto chili! It’s an easy, no-bean chili recipe that could become the next staple in your dinner rotation (it’s definitely in mine!). I promise, you won’t miss the beans at all!

This low-carb 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…

keto chili spread with keto cornbread on the side

keto chili (gluten-free + no-bean)

Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 30 minutes

This keto chili is an easy and delicious no-bean chili recipe you will love! Meaty, hearty, and packed with veggies and spices, it's a keto chili recipe that is big on flavor and requires little effort.

Ingredients

  • 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
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 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)
  • 1/2 teaspoons xanthan gum (optional- see notes)
  • toppings of choice like avocado, guacamole, sour cream, shredded cheese, jalapeños, cilantro, or toasted pepitas  

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 1/2 cup every hour, to replace any moisture that cooks out.
  6. Serve with toppings of choice, and don't forget the keto cornbread!

Notes

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 1/2 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.

5 Comments

  1. Hi Abby,

    I was so happy to see your new venture. We are keto and made this recipe last week. It was a huge hit, great flavor, and the texture was spot on as well.

    Thank you!
    Margo (Owens) Fliss

    • Hi Margo! I’m so glad you liked it. I make this chili all the time, it’s one of our favorites! Thanks for letting me know! <3

  2. Not only was this SO easy, but it was so flavourful and delicious! Works as a great option for making on the weekend and using as leftovers for a few days. Can’t wait to make this chili again!

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