Keto 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
Scale
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
Find it online: https://thefoodrecipe.com/keto-chili-low-carb-chili-recipe/
