This Keto Chili is a great no bean chili recipe that’s low carb and easy to make.
Healthy, easy, delicious, and comforting this Keto Chili will be a hit with the entire family. Don’t forget the toppings!
I like to consider myself somewhat of a chili aficionado and with that wealth of chili related experience, this Keto Chili gets the seal of approval from me. Now, depending on where you are from you may be saying, “uh…duh all chili is keto”, but not all chili is created equal.
There seem to be just as many different regional varieties of chili as there are regions. Texas chili is strictly no beans or tomatoes, Skyline chili is served on a bed of spaghetti, but this chili is sort of a mashup of a few different styles to give you a hearty bowl of the American classic that’s probably close to what you consider traditional chili. It’s sure to satisfy your tastebuds and keep your macros in check because of the no-bean factor.
One of my favorite recipes as a boy scout was always chili cooked in a dutch oven over hot coals with a layer of cornbread baked right on top. Needless to say, next time I make this recipe I will definitely be whipping up a batch of my keto cornbread to recreate my favorite campfire classic.
This has been a great meal for me to incorporate into my diet as the base for OMAD. Piled high with toppings and a side (and maybe even a dessert). Personally, I’ve had a lot of success with intermittent fasting and OMAD. If you’re new to it be patient and find what works for you, and if the answer is it doesn’t… that’s fine! Not all bodies, and therefore diets, are one size fits all and it’s okay, do what works for you. Otherwise, dig in!
Now let’s get to some of the questions and answers for this recipe.
What toppings should I use for this keto chili?
Here are a few ideas:
- sour cream
- shredded cheese
- sliced jalapeños
- diced green chilis
- pico de gallo
- minced onion
- avocado (obviously)
Can you make this a white chicken keto chili?
Yes! Swap out the beef for chicken, leave out the tomatoes and add in extra green chilis. Also, stir in some cream cheese at the end to make it creamy. OR better yet check out our Keto Queso Chicken Soup!
Can you use a different meat other than ground beef?
Yep, you can use ground chicken or ground turkey if you like that better!
Can you add in beans?
Not if you want to keep this low carb or keto. For example, kidney beans have 45 net carbs for just one serving. We’re skipping the beans here.
Can you make this recipe ahead of time?
Yes, this recipe is perfect for a keto friendly meal prep! It keeps really well for 3-5 days in the refrigerator. You can also freeze it for up to 3 months!
What is the nutritional information for this keto chili?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) for keto at the bottom of the recipe card as well as the serving sizes at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
This recipe as written is higher in calories than most of our recipes making it perfect for an OMAD style of eating or as a larger post-workout breakfast. It’s also a great meal for breaking a fast.
Can you make this keto chili in a slow cooker, Instant Pot, or Crock-Pot?
While we made this recipe in our cast iron dutch oven on the stovetop you can definitely make this in various appliances. I would brown the beef first then add the ground beef to the appliance of your choice with the remaining ingredients. Try the following cook times for each:
Instant Pot – 10 minutes on high pressure after you’ve browned the beef
Slow Cooker – 2 hours on high, 3 on low after you’ve browned the beef
- 1/4 cup avocado oil
- 3 garlic cloves minced
- 1/2 white onion diced
- 1 bell pepper diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 lb ground beef
- 14 oz can fire roasted diced tomatoes not drained
- 1 cup beef bone broth
- 1/4 cup shredded cheddar cheese
- 1/4 cup diced onion
- 1/4 cup sour cream
- 1 avocado sliced or diced
- 2 jalapeños thinly sliced
- 2 tablespoons minced cilantro
- Heat the oil over medium high heat in a cast iron dutch oven or soup pot, add in the garlic, onion, and bell pepper. Cook for 5 minutes until they start to soften.
- Add in the spices and cook for 30 seconds before adding in the ground beef. Brown the ground beef for 5-7 minutes. Pour in the tomatoes and broth. Cover and simmer on low for one hour.
- To serve, top with desired toppings.