Keto Chili (Low Carb Chili) Recipe
Introduction
This keto chili is a hearty, low-carb meal perfect for cozy dinners or meal prep. Packed with ground beef, tomatoes, and bold spices, it delivers rich flavor without the carbs. You can make it in a slow cooker, Instant Pot, or on the stovetop with ease.
Ingredients
- Olive oil (just a bit for sautéing)
- 1/2 large onion, diced
- 8 cloves garlic, minced
- 2 1/2 lb ground beef
- 2 15-oz cans diced tomatoes (with liquid)
- 1 6-oz can tomato paste
- 1 4-oz can green chiles (with liquid)
- 2 tbsp Worcestershire sauce
- 1/4 cup chili powder
- 2 tbsp cumin
- 1 tbsp dried oregano
- 2 tsp sea salt
- 1 tsp black pepper
- 1 medium bay leaf (optional)
Instructions
- Step 1: In a lightly oiled skillet or Dutch oven over medium-high heat, cook the diced onion for 5-7 minutes until translucent. For sweeter flavor, cook up to 20 minutes to caramelize. Add the minced garlic and cook for about 1 minute until fragrant.
- Step 2: Add the ground beef and cook for 8-10 minutes, breaking it apart with a spatula until browned.
- Slow Cooker Option: Transfer the beef mixture to a slow cooker. Add diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, oregano, sea salt, black pepper, and stir well. Place the bay leaf in the center if using. Cook on Low for 6-8 hours or on High for 3-4 hours. Remove bay leaf before serving.
- Instant Pot Option: Using the same skillet method for onion, garlic, and beef, transfer mixture to Instant Pot. Add all other ingredients except bay leaf, plus 1 cup water or broth. Stir well and add bay leaf. Close lid, press “Keep Warm/Cancel,” then select “Meat/Stew” setting for 35 minutes. Let pressure release naturally if possible. Remove bay leaf before serving.
- Stovetop Option: After browning beef with onions and garlic in a Dutch oven, add remaining ingredients except bay leaf and stir. Add bay leaf and cover. Simmer on low for about 1 hour until flavors develop. Remove bay leaf before serving.
Tips & Variations
- For a spicier chili, add chopped jalapeños or a dash of cayenne pepper.
- Use ground turkey or chicken instead of beef for a leaner option.
- Omit tomato paste for a lighter tomato flavor, or add a splash of beef broth for extra depth.
- Serve with shredded cheese, sour cream, or avocado for extra richness.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This chili also freezes well; keep it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili without a slow cooker or Instant Pot?
Yes, you can easily make it on the stovetop by simmering in a covered Dutch oven for about an hour until the flavors meld together.
Is this chili truly low carb?
Yes, this recipe avoids beans and focuses on meat, tomatoes, and spices, keeping it keto-friendly and low in carbohydrates.
PrintKeto Chili (Low Carb Chili) Recipe
This Keto Chili is a hearty, low-carb chili recipe perfect for anyone following a ketogenic diet or seeking a delicious low-carb meal. Featuring ground beef simmered with diced tomatoes, tomato paste, green chiles, and a blend of spices, this chili is full of bold flavors without the extra carbs. You can prepare it using various methods including slow cooker, Instant Pot, or stovetop, making it versatile and easy for any kitchen setup.
- Prep Time: 15 minutes
- Cook Time: 1 hour (stovetop) to 8 hours (slow cooker)
- Total Time: 1 hour 15 minutes (stovetop) to 8 hours 15 minutes (slow cooker)
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Carb
Ingredients
Main Ingredients
- Olive oil (just a bit for sautéing)
- 1/2 large Onion (diced)
- 8 cloves Garlic (minced)
- 2 1/2 lb Ground beef
- 2 15-oz cans Diced tomatoes (with liquid)
- 1 6-oz can Tomato paste
- 1 4-oz can Green chiles (with liquid)
- 2 tbsp Worcestershire sauce
- 1/4 cup Chili powder
- 2 tbsp Cumin
- 1 tbsp Dried oregano
- 2 tsp Sea salt
- 1 tsp Black pepper
- 1 medium Bay leaf (optional)
Instructions
- Prepare the aromatics: In a lightly oiled skillet or Dutch oven over medium-high heat, sauté the diced onion for 5-7 minutes until translucent. For a deeper flavor, cook longer (up to 20 minutes) until caramelized. Add the minced garlic and cook for about 1 minute until fragrant.
- Brown the meat: Add the ground beef to the pan and cook for 8-10 minutes, breaking it apart with a spatula until browned and no longer pink.
- Combine ingredients: Transfer the browned beef mixture to your cooking vessel (slow cooker, Instant Pot, or keep it in the Dutch oven). Add the diced tomatoes with liquid, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper. Stir until well combined. Place the bay leaf in the mixture if using.
- Cook the chili: For the slow cooker – cook on low for 6-8 hours or on high for 3-4 hours. For the Instant Pot – add 1 cup water or broth, close the lid, stop sautéing, then select the ‘Meat/Stew’ setting for 35 minutes and allow natural pressure release if possible. For stovetop – cover and simmer on low heat for about 1 hour until flavors meld.
- Finish and serve: Remove the bay leaf before serving. Give the chili a good stir and taste to adjust seasoning if needed. Serve hot and enjoy your low-carb, keto-friendly chili!
Notes
- You can caramelize the onions longer for a richer, sweeter base flavor.
- Adding a bay leaf is optional but adds a subtle depth to the chili.
- For Instant Pot cooking, adding broth or water is important to prevent burning and create steam for pressure cooking.
- Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
- This chili can be served with keto-friendly toppings like shredded cheese, sour cream, or avocado slices.
Keywords: keto chili, low carb chili, ground beef chili, slow cooker chili, instant pot chili, keto dinner, low carb dinner
