Free Printable: Low Carb & Keto Food List

• My Keto Chili Recipe Is Beefy, Flavorful Comfort In A Bowl
• Ingredients & Substitutions
• How To Make Keto Chili
• My Recipe Tips
• Keto Chili Recipe (Low Carb Chili) Recipe card
• Low Carb Chili Toppings
• More Keto Freezer Meals
• Recipe Reviews

My Keto Chili Recipe Is Beefy, Flavorful Comfort In A Bowl

I’m pretty sure that whoever came up with the term “comfort in a bowl” had to be talking about this keto chili . It warms me from the inside out. It’s got heat and flavor. It leaves me full and satisfied. It quenches my rich comfort food cravings. Seriously, I fall in love with this keto chili recipe all over again every time I make it. And I think you will, too. Here’s why:

• Rich, hearty, and full of flavor – With the rich tomato sauce, a kick of green chilies, flavorful ground beef, and generous heaps of spices, I promise you won’t miss the beans one bit. Readers have even told me that they won competitions with my low carb chili recipe!
• Thick and chunky – Nope, this is not brothy soup. When it comes to texture, my chili falls firmly in the camp of thick and chunky. A.k.a. the best camp. 😉
• Quick and easy – This recipe needs only 15 minutes of your time, and the rest of it is hands-off. Leave it to simmer all day in the slow cooker (it makes my house smell amazing!), or use one of my 2 quicker cooking options.
• 3 cooking methods to choose from – Make this keto chili in the Crock Pot (my go-to option). Make it in the Instant Pot. Make it on the stovetop. Just make it!
• Keto friendly and gluten free – While it has a few more net carbs than your average keto meal, it’s well worth it. And I’ve always been able to fit it into my macros , even when I was limited to 25g per day. This dish is also naturally gluten-free.

This is by far my most classic, best keto chili, but if you want some variety, try my keto white chicken chili or whole30 chili . No matter what kind you make, don’t forget the keto cornbread !

Ingredients & Substitutions

Here I explain the ingredients for my keto chili recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Ground Beef – I prefer grass-fed ground beef and typically use 85/15, but 80/20 or 90/10 will work. You can also substitute ground turkey or chicken for lighter options.
• Aromatics – White onion and garlic. Both are so important! You could substitute 2-3 teaspoons of onion powder and 1 teaspoon of garlic powder, but it’s just not the same.
• Canned Diced Tomatoes – These make the saucy tomato base and chunky texture, but they also provide the liquid, since I don’t add any extra water or broth to my keto chili (unless I’m using the Instant Pot). If you like a smoky taste, try fire-roasted tomatoes instead of regular.
• Green Chiles – These add a very mild heat, but are there mostly for taste. You can skip them if your diced tomatoes have green chiles in them already (like the kind I use for Rotel dip ). If you’re worried about heat, use a diced bell pepper instead.
• Tomato Paste – Adds a more concentrated tomato flavor and depth. Be sure there is no added sugar. This is one of the higher carb ingredients in my recipe, so you can leave it out if you really need to lower the carbs.
• Worcestershire Sauce – I use just a couple tablespoons of this gluten-free brand in this entire low carb chili recipe, for umami flavor and slight sweetness. Worcestershire sauce is not keto friendly in large quantities, but this small amount in the whole batch is fine for me. You can substitute coconut aminos if you like, or leave it out altogether, but I think it’s worth it for the flavor.
• Spices – The key to getting no bean chili right is being generous with the spices. I use chili powder (the most important one!), cumin , dried oregano , sea salt, black pepper, and a bay leaf . Even my kids enjoy it, after I mellow out the heat a bit for them with added toppings .

How To Make Keto Chili

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

You can make keto chili in your Crock Pot, Instant Pot, or just the stovetop if you don’t have these appliances. I use the slow cooker when I can plan ahead, or the other two when I need something faster. The process is very similar for all three…

1. Saute the aromatics. Cook the chopped onion in a little oil until translucent. Use a skillet on the stovetop if you’ll be making your keto chili in the slow cooker, the Saute setting on your Instant Pot for the pressure cooker method, or a Dutch oven for the stovetop method (not a skillet to have room for adding other ingredients later). Add the garlic and saute until fragrant.
2. Brown the beef. Add the ground beef and cook until browned, breaking apart with a spatula.
3. Combine the ingredients. Transfer ground beef mixture to your slow cooker if you’re using it, otherwise just leave it in the Instant Pot or Dutch oven. Add the diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper. (If you’re using the pressure cooker, also add 1 cup of beef broth.) Mix well, then place the bay leaf in the middle.

1. Slow cook, pressure cook, or just simmer. Cook the keto chili using your preferred method:

• Crock Pot – Close the lid, and slow cook for 6-8 hours on Low or 3-4 hours on High. If your slow cooker tends to run hot, stir every couple of hours. I have this Crock Pot and don’t need to stir, plus the programmable settings are so convenient.
• Instant Pot – Close the lid, select “Meat/Stew” mode, and pressure cook for 35 minutes. Wait for natural release if you can, or turn the valve to vent if you’re short on time. This is the Instant Pot I tested with.
• Stovetop – Cover the Dutch oven and simmer the keto chili for about an hour, or until the flavors develop to your liking.

My Recipe Tips

• Yes, you really need 1/4 cup of chili powder! People often ask me if this is really the right amount, and the answer is a resounding YES! The chili powder does make the keto chili a little spicy, but it adds flavor more than anything. If you want less heat, reduce or omit the black pepper instead.
• My meat chopper makes browning the beef so much faster and easier. It breaks it up for quick and even browning — highly recommend if you want a shortcut. I also use it for taco meat in my taco salad !
• Can you just skip browning the beef and aromatics? Yes, but I don’t recommend it. I know it’s tempting to just plunk the raw ground beef, onions, and garlic right into the slow cooker or Instant Pot, but taking 15 minutes to saute the aromatics and brown the beef makes a huge difference in flavor. If you still want to do it, make sure you break up the meat before cooking.
• Want to add beans to this low carb chili? Beans are not keto friendly, but yes, it will work. In fact, I used this recipe as a base for my classic chili recipe . Some people do add black soybeans instead, which are lower in carbs, but this is why I don’t recommend soy .
• If your beef is higher fat, you may want to drain it. I use 85/15 ground beef and don’t usually need to, but recommend doing so if you use 80/20 or the pan seems greasy.
• What about liquid, don’t you need any? No, not for Crock Pot and stovetop versions, other than the liquid from the canned tomatoes and chiles. But for the pressure cooker version, I do add 1 cup of broth (or water is also okay). Instant Pot keto chili will be a bit thinner than the Crock Pot and stovetop versions, due to the added broth, but this is needed for pressure cooking so that it won’t burn.
• Where do the carbs come from? Many of you have asked! The carbs in this chili come primarily from the onions, diced tomatoes, tomato paste, chili powder, and Worcestershire sauce.
• This is a very chunky keto chili, which I think is a good thing. If you prefer yours thinner, you can add a little water (or broth!) prior to cooking to thin it out as desired. This may also reduce calories and carbs per serving, depending on how much you add.
• Want extra fall vibes? Add a can of pumpkin (similar to my newer pumpkin chili ) and a dash of cinnamon.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• Olive oil (just a bit for sauteing) ▢
• 1/2 large Onion (diced) ▢
• 8 cloves Garlic (minced) ▢
• 2 1/2 lb Ground beef ▢
• 2 15-oz can 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

Tap on the times in the instructions to start a kitchen timer.

Crock Pot Instructions (Slow Cooker):

1. In a lightly oiled skillet over medium-high heat, cook the onion for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula , until browned.
3. Transfer the ground beef mixture into a slow cooker . Add all the remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
4. Cook for 6-8 hours on Low or 3-4 hours on High. If you used a bay leaf, remove it before serving.

Instant Pot Instructions:

1. Select the “Sauté” setting on the pressure cooker . Add a little oil and the onion. Cook for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula, until browned.
3. Add all the remaining ingredients, except the bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, I also recommend adding a cup of water or broth.) Place the bay leaf into the middle, if using.
4. Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.
5. Wait for the natural release if you can, or turn the valve to “vent” for quick release if you’re short on time. If you used a bay leaf, remove it before serving.

Stovetop Instructions:

1. In a lightly oiled Dutch oven over medium-high heat, cook the onion for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula , until browned.
3. Add all the remaining ingredients, except the bay leaf, to the Dutch oven and stir until combined. Place the bay leaf into the middle, if using.
4. Cover and simmer for about 1 hour , or until the flavors develop to your liking. If you used a bay leaf, remove it before serving.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help your keto chili turn out perfectly, how to adjust the consistency to your liking, and answers to questions people often ask me about it.
• Toppings: See my favorite topping suggestions here .
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. The flavors actually develop more with time!
• Reheat: The microwave, stovetop, or the Warm setting on your slow cooker will all work.
• Freeze: This low carb chili freezes beautifully, which is a great thing because my recipe makes a big batch! I freeze it flat in zip lock bags, then keep them vertically in my freezer to save space. You can thaw overnight in the fridge, or even reheat from frozen.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Chili

Low Carb Chili Toppings

Toppings really make this meal — just keep them low carb! They can also help to mellow out the heat if it’s too spicy for you. Here are some favorites in my family:

• Shredded Cheese – Cheddar cheese is my go-to, but you can also use Mexican blend or any other type from my keto cheese list .
• Sour Cream – This is my #1 tip for calming spicy chili. My kids add a lot!
• Green Onions – I prefer to slice them using kitchen shears. See how in my YouTube video of this keto chili recipe.
• Keto Tortilla Chips – If you want some crunch! The regular kind are not keto, but mine are.
• Avocado – Dice it, slice thinly and fan out, or even top with a dollop of guacamole .
• Jalapenos – My husband likes these for more heat! Slice them thinly, and remove the seeds if you want the flavor with less spice.
• Keto Cornbread – My best side for keto friendly chili!

More Keto Freezer Meals

I first made this low carb chili recipe when I was in “ freezer meal mode” before my second daughter was born… and never stopped. If you like to keep freezer meals on hand too, try some of my others:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Keto Chili Recipe (Low Carb Chili)

My low carb, keto chili recipe is hearty, easy, & flavorful! Make it with common ingredients using your Crock Pot, Instant Pot, or stovetop.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/low-carb-chili-in-crock-pot-or-instant-pot-paleo-gluten-free/

Ingredients

• Olive oil (just a bit for sauteing)
• 1/2 large Onion (diced)
• 8 cloves Garlic (minced)
• 2 1/2 lb Ground beef
• 2 15-oz can 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

Crock Pot Instructions (Slow Cooker):

1. In a lightly oiled skillet over medium-high heat, cook the onion for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula , until browned.
3. Transfer the ground beef mixture into a slow cooker . Add all the remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
4. Cook for 6-8 hours on Low or 3-4 hours on High. If you used a bay leaf, remove it before serving.

Instant Pot Instructions:

1. Select the “Sauté” setting on the pressure cooker . Add a little oil and the onion. Cook for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula, until browned.
3. Add all the remaining ingredients, except the bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, I also recommend adding a cup of water or broth.) Place the bay leaf into the middle, if using.
4. Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.
5. Wait for the natural release if you can, or turn the valve to “vent” for quick release if you’re short on time. If you used a bay leaf, remove it before serving.

Stovetop Instructions:

1. In a lightly oiled Dutch oven over medium-high heat, cook the onion for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula , until browned.
3. Add all the remaining ingredients, except the bay leaf, to the Dutch oven and stir until combined. Place the bay leaf into the middle, if using.
4. Cover and simmer for about 1 hour , or until the flavors develop to your liking. If you used a bay leaf, remove it before serving.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help your keto chili turn out perfectly, how to adjust the consistency to your liking, and answers to questions people often ask me about it.
• Toppings: See my favorite topping suggestions here .
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. The flavors actually develop more with time!
• Reheat: The microwave, stovetop, or the Warm setting on your slow cooker will all work.
• Freeze: This low carb chili freezes beautifully, which is a great thing because my recipe makes a big batch! I freeze it flat in zip lock bags, then keep them vertically in my freezer to save space. You can thaw overnight in the fridge, or even reheat from frozen.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• My Keto Chili Recipe Is Beefy, Flavorful Comfort In A Bowl
• Ingredients & Substitutions
• How To Make Keto Chili
• My Recipe Tips
• Keto Chili Recipe (Low Carb Chili) Recipe card
• Low Carb Chili Toppings
• More Keto Freezer Meals
• Recipe Reviews

My Keto Chili Recipe Is Beefy, Flavorful Comfort In A Bowl

I’m pretty sure that whoever came up with the term “comfort in a bowl” had to be talking about this keto chili . It warms me from the inside out. It’s got heat and flavor. It leaves me full and satisfied. It quenches my rich comfort food cravings. Seriously, I fall in love with this keto chili recipe all over again every time I make it. And I think you will, too. Here’s why:

• Rich, hearty, and full of flavor – With the rich tomato sauce, a kick of green chilies, flavorful ground beef, and generous heaps of spices, I promise you won’t miss the beans one bit. Readers have even told me that they won competitions with my low carb chili recipe!
• Thick and chunky – Nope, this is not brothy soup. When it comes to texture, my chili falls firmly in the camp of thick and chunky. A.k.a. the best camp. 😉
• Quick and easy – This recipe needs only 15 minutes of your time, and the rest of it is hands-off. Leave it to simmer all day in the slow cooker (it makes my house smell amazing!), or use one of my 2 quicker cooking options.
• 3 cooking methods to choose from – Make this keto chili in the Crock Pot (my go-to option). Make it in the Instant Pot. Make it on the stovetop. Just make it!
• Keto friendly and gluten free – While it has a few more net carbs than your average keto meal, it’s well worth it. And I’ve always been able to fit it into my macros , even when I was limited to 25g per day. This dish is also naturally gluten-free.

This is by far my most classic, best keto chili, but if you want some variety, try my keto white chicken chili or whole30 chili . No matter what kind you make, don’t forget the keto cornbread !

Ingredients & Substitutions

Here I explain the ingredients for my keto chili recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Ground Beef – I prefer grass-fed ground beef and typically use 85/15, but 80/20 or 90/10 will work. You can also substitute ground turkey or chicken for lighter options.
• Aromatics – White onion and garlic. Both are so important! You could substitute 2-3 teaspoons of onion powder and 1 teaspoon of garlic powder, but it’s just not the same.
• Canned Diced Tomatoes – These make the saucy tomato base and chunky texture, but they also provide the liquid, since I don’t add any extra water or broth to my keto chili (unless I’m using the Instant Pot). If you like a smoky taste, try fire-roasted tomatoes instead of regular.
• Green Chiles – These add a very mild heat, but are there mostly for taste. You can skip them if your diced tomatoes have green chiles in them already (like the kind I use for Rotel dip ). If you’re worried about heat, use a diced bell pepper instead.
• Tomato Paste – Adds a more concentrated tomato flavor and depth. Be sure there is no added sugar. This is one of the higher carb ingredients in my recipe, so you can leave it out if you really need to lower the carbs.
• Worcestershire Sauce – I use just a couple tablespoons of this gluten-free brand in this entire low carb chili recipe, for umami flavor and slight sweetness. Worcestershire sauce is not keto friendly in large quantities, but this small amount in the whole batch is fine for me. You can substitute coconut aminos if you like, or leave it out altogether, but I think it’s worth it for the flavor.
• Spices – The key to getting no bean chili right is being generous with the spices. I use chili powder (the most important one!), cumin , dried oregano , sea salt, black pepper, and a bay leaf . Even my kids enjoy it, after I mellow out the heat a bit for them with added toppings .

How To Make Keto Chili

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

You can make keto chili in your Crock Pot, Instant Pot, or just the stovetop if you don’t have these appliances. I use the slow cooker when I can plan ahead, or the other two when I need something faster. The process is very similar for all three…

1. Saute the aromatics. Cook the chopped onion in a little oil until translucent. Use a skillet on the stovetop if you’ll be making your keto chili in the slow cooker, the Saute setting on your Instant Pot for the pressure cooker method, or a Dutch oven for the stovetop method (not a skillet to have room for adding other ingredients later). Add the garlic and saute until fragrant.
2. Brown the beef. Add the ground beef and cook until browned, breaking apart with a spatula.
3. Combine the ingredients. Transfer ground beef mixture to your slow cooker if you’re using it, otherwise just leave it in the Instant Pot or Dutch oven. Add the diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper. (If you’re using the pressure cooker, also add 1 cup of beef broth.) Mix well, then place the bay leaf in the middle.

1. Slow cook, pressure cook, or just simmer. Cook the keto chili using your preferred method:

• Crock Pot – Close the lid, and slow cook for 6-8 hours on Low or 3-4 hours on High. If your slow cooker tends to run hot, stir every couple of hours. I have this Crock Pot and don’t need to stir, plus the programmable settings are so convenient.
• Instant Pot – Close the lid, select “Meat/Stew” mode, and pressure cook for 35 minutes. Wait for natural release if you can, or turn the valve to vent if you’re short on time. This is the Instant Pot I tested with.
• Stovetop – Cover the Dutch oven and simmer the keto chili for about an hour, or until the flavors develop to your liking.

My Recipe Tips

• Yes, you really need 1/4 cup of chili powder! People often ask me if this is really the right amount, and the answer is a resounding YES! The chili powder does make the keto chili a little spicy, but it adds flavor more than anything. If you want less heat, reduce or omit the black pepper instead.
• My meat chopper makes browning the beef so much faster and easier. It breaks it up for quick and even browning — highly recommend if you want a shortcut. I also use it for taco meat in my taco salad !
• Can you just skip browning the beef and aromatics? Yes, but I don’t recommend it. I know it’s tempting to just plunk the raw ground beef, onions, and garlic right into the slow cooker or Instant Pot, but taking 15 minutes to saute the aromatics and brown the beef makes a huge difference in flavor. If you still want to do it, make sure you break up the meat before cooking.
• Want to add beans to this low carb chili? Beans are not keto friendly, but yes, it will work. In fact, I used this recipe as a base for my classic chili recipe . Some people do add black soybeans instead, which are lower in carbs, but this is why I don’t recommend soy .
• If your beef is higher fat, you may want to drain it. I use 85/15 ground beef and don’t usually need to, but recommend doing so if you use 80/20 or the pan seems greasy.
• What about liquid, don’t you need any? No, not for Crock Pot and stovetop versions, other than the liquid from the canned tomatoes and chiles. But for the pressure cooker version, I do add 1 cup of broth (or water is also okay). Instant Pot keto chili will be a bit thinner than the Crock Pot and stovetop versions, due to the added broth, but this is needed for pressure cooking so that it won’t burn.
• Where do the carbs come from? Many of you have asked! The carbs in this chili come primarily from the onions, diced tomatoes, tomato paste, chili powder, and Worcestershire sauce.
• This is a very chunky keto chili, which I think is a good thing. If you prefer yours thinner, you can add a little water (or broth!) prior to cooking to thin it out as desired. This may also reduce calories and carbs per serving, depending on how much you add.
• Want extra fall vibes? Add a can of pumpkin (similar to my newer pumpkin chili ) and a dash of cinnamon.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• Olive oil (just a bit for sauteing) ▢
• 1/2 large Onion (diced) ▢
• 8 cloves Garlic (minced) ▢
• 2 1/2 lb Ground beef ▢
• 2 15-oz can 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

Tap on the times in the instructions to start a kitchen timer.

Crock Pot Instructions (Slow Cooker):

1. In a lightly oiled skillet over medium-high heat, cook the onion for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula , until browned.
3. Transfer the ground beef mixture into a slow cooker . Add all the remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
4. Cook for 6-8 hours on Low or 3-4 hours on High. If you used a bay leaf, remove it before serving.

Instant Pot Instructions:

1. Select the “Sauté” setting on the pressure cooker . Add a little oil and the onion. Cook for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula, until browned.
3. Add all the remaining ingredients, except the bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, I also recommend adding a cup of water or broth.) Place the bay leaf into the middle, if using.
4. Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.
5. Wait for the natural release if you can, or turn the valve to “vent” for quick release if you’re short on time. If you used a bay leaf, remove it before serving.

Stovetop Instructions:

1. In a lightly oiled Dutch oven over medium-high heat, cook the onion for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula , until browned.
3. Add all the remaining ingredients, except the bay leaf, to the Dutch oven and stir until combined. Place the bay leaf into the middle, if using.
4. Cover and simmer for about 1 hour , or until the flavors develop to your liking. If you used a bay leaf, remove it before serving.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help your keto chili turn out perfectly, how to adjust the consistency to your liking, and answers to questions people often ask me about it.
• Toppings: See my favorite topping suggestions here .
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. The flavors actually develop more with time!
• Reheat: The microwave, stovetop, or the Warm setting on your slow cooker will all work.
• Freeze: This low carb chili freezes beautifully, which is a great thing because my recipe makes a big batch! I freeze it flat in zip lock bags, then keep them vertically in my freezer to save space. You can thaw overnight in the fridge, or even reheat from frozen.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Chili

Low Carb Chili Toppings

Toppings really make this meal — just keep them low carb! They can also help to mellow out the heat if it’s too spicy for you. Here are some favorites in my family:

• Shredded Cheese – Cheddar cheese is my go-to, but you can also use Mexican blend or any other type from my keto cheese list .
• Sour Cream – This is my #1 tip for calming spicy chili. My kids add a lot!
• Green Onions – I prefer to slice them using kitchen shears. See how in my YouTube video of this keto chili recipe.
• Keto Tortilla Chips – If you want some crunch! The regular kind are not keto, but mine are.
• Avocado – Dice it, slice thinly and fan out, or even top with a dollop of guacamole .
• Jalapenos – My husband likes these for more heat! Slice them thinly, and remove the seeds if you want the flavor with less spice.
• Keto Cornbread – My best side for keto friendly chili!

More Keto Freezer Meals

I first made this low carb chili recipe when I was in “ freezer meal mode” before my second daughter was born… and never stopped. If you like to keep freezer meals on hand too, try some of my others:

Free Printable: Low Carb & Keto Food List

• My Keto Chili Recipe Is Beefy, Flavorful Comfort In A Bowl
• Ingredients & Substitutions
• How To Make Keto Chili
• My Recipe Tips
• Keto Chili Recipe (Low Carb Chili) Recipe card
• Low Carb Chili Toppings
• More Keto Freezer Meals
• Recipe Reviews

My Keto Chili Recipe Is Beefy, Flavorful Comfort In A Bowl

I’m pretty sure that whoever came up with the term “comfort in a bowl” had to be talking about this keto chili . It warms me from the inside out. It’s got heat and flavor. It leaves me full and satisfied. It quenches my rich comfort food cravings. Seriously, I fall in love with this keto chili recipe all over again every time I make it. And I think you will, too. Here’s why:

• Rich, hearty, and full of flavor – With the rich tomato sauce, a kick of green chilies, flavorful ground beef, and generous heaps of spices, I promise you won’t miss the beans one bit. Readers have even told me that they won competitions with my low carb chili recipe!
• Thick and chunky – Nope, this is not brothy soup. When it comes to texture, my chili falls firmly in the camp of thick and chunky. A.k.a. the best camp. 😉
• Quick and easy – This recipe needs only 15 minutes of your time, and the rest of it is hands-off. Leave it to simmer all day in the slow cooker (it makes my house smell amazing!), or use one of my 2 quicker cooking options.
• 3 cooking methods to choose from – Make this keto chili in the Crock Pot (my go-to option). Make it in the Instant Pot. Make it on the stovetop. Just make it!
• Keto friendly and gluten free – While it has a few more net carbs than your average keto meal, it’s well worth it. And I’ve always been able to fit it into my macros , even when I was limited to 25g per day. This dish is also naturally gluten-free.

This is by far my most classic, best keto chili, but if you want some variety, try my keto white chicken chili or whole30 chili . No matter what kind you make, don’t forget the keto cornbread !

Ingredients & Substitutions

Here I explain the ingredients for my keto chili recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Ground Beef – I prefer grass-fed ground beef and typically use 85/15, but 80/20 or 90/10 will work. You can also substitute ground turkey or chicken for lighter options.
• Aromatics – White onion and garlic. Both are so important! You could substitute 2-3 teaspoons of onion powder and 1 teaspoon of garlic powder, but it’s just not the same.
• Canned Diced Tomatoes – These make the saucy tomato base and chunky texture, but they also provide the liquid, since I don’t add any extra water or broth to my keto chili (unless I’m using the Instant Pot). If you like a smoky taste, try fire-roasted tomatoes instead of regular.
• Green Chiles – These add a very mild heat, but are there mostly for taste. You can skip them if your diced tomatoes have green chiles in them already (like the kind I use for Rotel dip ). If you’re worried about heat, use a diced bell pepper instead.
• Tomato Paste – Adds a more concentrated tomato flavor and depth. Be sure there is no added sugar. This is one of the higher carb ingredients in my recipe, so you can leave it out if you really need to lower the carbs.
• Worcestershire Sauce – I use just a couple tablespoons of this gluten-free brand in this entire low carb chili recipe, for umami flavor and slight sweetness. Worcestershire sauce is not keto friendly in large quantities, but this small amount in the whole batch is fine for me. You can substitute coconut aminos if you like, or leave it out altogether, but I think it’s worth it for the flavor.
• Spices – The key to getting no bean chili right is being generous with the spices. I use chili powder (the most important one!), cumin , dried oregano , sea salt, black pepper, and a bay leaf . Even my kids enjoy it, after I mellow out the heat a bit for them with added toppings .

How To Make Keto Chili

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

You can make keto chili in your Crock Pot, Instant Pot, or just the stovetop if you don’t have these appliances. I use the slow cooker when I can plan ahead, or the other two when I need something faster. The process is very similar for all three…

1. Saute the aromatics. Cook the chopped onion in a little oil until translucent. Use a skillet on the stovetop if you’ll be making your keto chili in the slow cooker, the Saute setting on your Instant Pot for the pressure cooker method, or a Dutch oven for the stovetop method (not a skillet to have room for adding other ingredients later). Add the garlic and saute until fragrant.
2. Brown the beef. Add the ground beef and cook until browned, breaking apart with a spatula.
3. Combine the ingredients. Transfer ground beef mixture to your slow cooker if you’re using it, otherwise just leave it in the Instant Pot or Dutch oven. Add the diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper. (If you’re using the pressure cooker, also add 1 cup of beef broth.) Mix well, then place the bay leaf in the middle.

1. Slow cook, pressure cook, or just simmer. Cook the keto chili using your preferred method:

• Crock Pot – Close the lid, and slow cook for 6-8 hours on Low or 3-4 hours on High. If your slow cooker tends to run hot, stir every couple of hours. I have this Crock Pot and don’t need to stir, plus the programmable settings are so convenient.
• Instant Pot – Close the lid, select “Meat/Stew” mode, and pressure cook for 35 minutes. Wait for natural release if you can, or turn the valve to vent if you’re short on time. This is the Instant Pot I tested with.
• Stovetop – Cover the Dutch oven and simmer the keto chili for about an hour, or until the flavors develop to your liking.

My Recipe Tips

• Yes, you really need 1/4 cup of chili powder! People often ask me if this is really the right amount, and the answer is a resounding YES! The chili powder does make the keto chili a little spicy, but it adds flavor more than anything. If you want less heat, reduce or omit the black pepper instead.
• My meat chopper makes browning the beef so much faster and easier. It breaks it up for quick and even browning — highly recommend if you want a shortcut. I also use it for taco meat in my taco salad !
• Can you just skip browning the beef and aromatics? Yes, but I don’t recommend it. I know it’s tempting to just plunk the raw ground beef, onions, and garlic right into the slow cooker or Instant Pot, but taking 15 minutes to saute the aromatics and brown the beef makes a huge difference in flavor. If you still want to do it, make sure you break up the meat before cooking.
• Want to add beans to this low carb chili? Beans are not keto friendly, but yes, it will work. In fact, I used this recipe as a base for my classic chili recipe . Some people do add black soybeans instead, which are lower in carbs, but this is why I don’t recommend soy .
• If your beef is higher fat, you may want to drain it. I use 85/15 ground beef and don’t usually need to, but recommend doing so if you use 80/20 or the pan seems greasy.
• What about liquid, don’t you need any? No, not for Crock Pot and stovetop versions, other than the liquid from the canned tomatoes and chiles. But for the pressure cooker version, I do add 1 cup of broth (or water is also okay). Instant Pot keto chili will be a bit thinner than the Crock Pot and stovetop versions, due to the added broth, but this is needed for pressure cooking so that it won’t burn.
• Where do the carbs come from? Many of you have asked! The carbs in this chili come primarily from the onions, diced tomatoes, tomato paste, chili powder, and Worcestershire sauce.
• This is a very chunky keto chili, which I think is a good thing. If you prefer yours thinner, you can add a little water (or broth!) prior to cooking to thin it out as desired. This may also reduce calories and carbs per serving, depending on how much you add.
• Want extra fall vibes? Add a can of pumpkin (similar to my newer pumpkin chili ) and a dash of cinnamon.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• Olive oil (just a bit for sauteing) ▢
• 1/2 large Onion (diced) ▢
• 8 cloves Garlic (minced) ▢
• 2 1/2 lb Ground beef ▢
• 2 15-oz can 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

Tap on the times in the instructions to start a kitchen timer.

Crock Pot Instructions (Slow Cooker):

1. In a lightly oiled skillet over medium-high heat, cook the onion for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula , until browned.
3. Transfer the ground beef mixture into a slow cooker . Add all the remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
4. Cook for 6-8 hours on Low or 3-4 hours on High. If you used a bay leaf, remove it before serving.

Instant Pot Instructions:

1. Select the “Sauté” setting on the pressure cooker . Add a little oil and the onion. Cook for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula, until browned.
3. Add all the remaining ingredients, except the bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, I also recommend adding a cup of water or broth.) Place the bay leaf into the middle, if using.
4. Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.
5. Wait for the natural release if you can, or turn the valve to “vent” for quick release if you’re short on time. If you used a bay leaf, remove it before serving.

Stovetop Instructions:

1. In a lightly oiled Dutch oven over medium-high heat, cook the onion for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula , until browned.
3. Add all the remaining ingredients, except the bay leaf, to the Dutch oven and stir until combined. Place the bay leaf into the middle, if using.
4. Cover and simmer for about 1 hour , or until the flavors develop to your liking. If you used a bay leaf, remove it before serving.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help your keto chili turn out perfectly, how to adjust the consistency to your liking, and answers to questions people often ask me about it.
• Toppings: See my favorite topping suggestions here .
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. The flavors actually develop more with time!
• Reheat: The microwave, stovetop, or the Warm setting on your slow cooker will all work.
• Freeze: This low carb chili freezes beautifully, which is a great thing because my recipe makes a big batch! I freeze it flat in zip lock bags, then keep them vertically in my freezer to save space. You can thaw overnight in the fridge, or even reheat from frozen.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Chili

Low Carb Chili Toppings

Toppings really make this meal — just keep them low carb! They can also help to mellow out the heat if it’s too spicy for you. Here are some favorites in my family:

• Shredded Cheese – Cheddar cheese is my go-to, but you can also use Mexican blend or any other type from my keto cheese list .
• Sour Cream – This is my #1 tip for calming spicy chili. My kids add a lot!
• Green Onions – I prefer to slice them using kitchen shears. See how in my YouTube video of this keto chili recipe.
• Keto Tortilla Chips – If you want some crunch! The regular kind are not keto, but mine are.
• Avocado – Dice it, slice thinly and fan out, or even top with a dollop of guacamole .
• Jalapenos – My husband likes these for more heat! Slice them thinly, and remove the seeds if you want the flavor with less spice.
• Keto Cornbread – My best side for keto friendly chili!

More Keto Freezer Meals

I first made this low carb chili recipe when I was in “ freezer meal mode” before my second daughter was born… and never stopped. If you like to keep freezer meals on hand too, try some of my others:

Free Printable: Low Carb & Keto Food List

• My Keto Chili Recipe Is Beefy, Flavorful Comfort In A Bowl
• Ingredients & Substitutions
• How To Make Keto Chili
• My Recipe Tips
• Keto Chili Recipe (Low Carb Chili) Recipe card
• Low Carb Chili Toppings
• More Keto Freezer Meals
• Recipe Reviews

My Keto Chili Recipe Is Beefy, Flavorful Comfort In A Bowl

I’m pretty sure that whoever came up with the term “comfort in a bowl” had to be talking about this keto chili . It warms me from the inside out. It’s got heat and flavor. It leaves me full and satisfied. It quenches my rich comfort food cravings. Seriously, I fall in love with this keto chili recipe all over again every time I make it. And I think you will, too. Here’s why:

• Rich, hearty, and full of flavor – With the rich tomato sauce, a kick of green chilies, flavorful ground beef, and generous heaps of spices, I promise you won’t miss the beans one bit. Readers have even told me that they won competitions with my low carb chili recipe!
• Thick and chunky – Nope, this is not brothy soup. When it comes to texture, my chili falls firmly in the camp of thick and chunky. A.k.a. the best camp. 😉
• Quick and easy – This recipe needs only 15 minutes of your time, and the rest of it is hands-off. Leave it to simmer all day in the slow cooker (it makes my house smell amazing!), or use one of my 2 quicker cooking options.
• 3 cooking methods to choose from – Make this keto chili in the Crock Pot (my go-to option). Make it in the Instant Pot. Make it on the stovetop. Just make it!
• Keto friendly and gluten free – While it has a few more net carbs than your average keto meal, it’s well worth it. And I’ve always been able to fit it into my macros , even when I was limited to 25g per day. This dish is also naturally gluten-free.

This is by far my most classic, best keto chili, but if you want some variety, try my keto white chicken chili or whole30 chili . No matter what kind you make, don’t forget the keto cornbread !

Ingredients & Substitutions

Here I explain the ingredients for my keto chili recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Ground Beef – I prefer grass-fed ground beef and typically use 85/15, but 80/20 or 90/10 will work. You can also substitute ground turkey or chicken for lighter options.
• Aromatics – White onion and garlic. Both are so important! You could substitute 2-3 teaspoons of onion powder and 1 teaspoon of garlic powder, but it’s just not the same.
• Canned Diced Tomatoes – These make the saucy tomato base and chunky texture, but they also provide the liquid, since I don’t add any extra water or broth to my keto chili (unless I’m using the Instant Pot). If you like a smoky taste, try fire-roasted tomatoes instead of regular.
• Green Chiles – These add a very mild heat, but are there mostly for taste. You can skip them if your diced tomatoes have green chiles in them already (like the kind I use for Rotel dip ). If you’re worried about heat, use a diced bell pepper instead.
• Tomato Paste – Adds a more concentrated tomato flavor and depth. Be sure there is no added sugar. This is one of the higher carb ingredients in my recipe, so you can leave it out if you really need to lower the carbs.
• Worcestershire Sauce – I use just a couple tablespoons of this gluten-free brand in this entire low carb chili recipe, for umami flavor and slight sweetness. Worcestershire sauce is not keto friendly in large quantities, but this small amount in the whole batch is fine for me. You can substitute coconut aminos if you like, or leave it out altogether, but I think it’s worth it for the flavor.
• Spices – The key to getting no bean chili right is being generous with the spices. I use chili powder (the most important one!), cumin , dried oregano , sea salt, black pepper, and a bay leaf . Even my kids enjoy it, after I mellow out the heat a bit for them with added toppings .

How To Make Keto Chili

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

You can make keto chili in your Crock Pot, Instant Pot, or just the stovetop if you don’t have these appliances. I use the slow cooker when I can plan ahead, or the other two when I need something faster. The process is very similar for all three…

1. Saute the aromatics. Cook the chopped onion in a little oil until translucent. Use a skillet on the stovetop if you’ll be making your keto chili in the slow cooker, the Saute setting on your Instant Pot for the pressure cooker method, or a Dutch oven for the stovetop method (not a skillet to have room for adding other ingredients later). Add the garlic and saute until fragrant.
2. Brown the beef. Add the ground beef and cook until browned, breaking apart with a spatula.
3. Combine the ingredients. Transfer ground beef mixture to your slow cooker if you’re using it, otherwise just leave it in the Instant Pot or Dutch oven. Add the diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper. (If you’re using the pressure cooker, also add 1 cup of beef broth.) Mix well, then place the bay leaf in the middle.

1. Slow cook, pressure cook, or just simmer. Cook the keto chili using your preferred method:

• Crock Pot – Close the lid, and slow cook for 6-8 hours on Low or 3-4 hours on High. If your slow cooker tends to run hot, stir every couple of hours. I have this Crock Pot and don’t need to stir, plus the programmable settings are so convenient.
• Instant Pot – Close the lid, select “Meat/Stew” mode, and pressure cook for 35 minutes. Wait for natural release if you can, or turn the valve to vent if you’re short on time. This is the Instant Pot I tested with.
• Stovetop – Cover the Dutch oven and simmer the keto chili for about an hour, or until the flavors develop to your liking.

My Recipe Tips

• Yes, you really need 1/4 cup of chili powder! People often ask me if this is really the right amount, and the answer is a resounding YES! The chili powder does make the keto chili a little spicy, but it adds flavor more than anything. If you want less heat, reduce or omit the black pepper instead.
• My meat chopper makes browning the beef so much faster and easier. It breaks it up for quick and even browning — highly recommend if you want a shortcut. I also use it for taco meat in my taco salad !
• Can you just skip browning the beef and aromatics? Yes, but I don’t recommend it. I know it’s tempting to just plunk the raw ground beef, onions, and garlic right into the slow cooker or Instant Pot, but taking 15 minutes to saute the aromatics and brown the beef makes a huge difference in flavor. If you still want to do it, make sure you break up the meat before cooking.
• Want to add beans to this low carb chili? Beans are not keto friendly, but yes, it will work. In fact, I used this recipe as a base for my classic chili recipe . Some people do add black soybeans instead, which are lower in carbs, but this is why I don’t recommend soy .
• If your beef is higher fat, you may want to drain it. I use 85/15 ground beef and don’t usually need to, but recommend doing so if you use 80/20 or the pan seems greasy.
• What about liquid, don’t you need any? No, not for Crock Pot and stovetop versions, other than the liquid from the canned tomatoes and chiles. But for the pressure cooker version, I do add 1 cup of broth (or water is also okay). Instant Pot keto chili will be a bit thinner than the Crock Pot and stovetop versions, due to the added broth, but this is needed for pressure cooking so that it won’t burn.
• Where do the carbs come from? Many of you have asked! The carbs in this chili come primarily from the onions, diced tomatoes, tomato paste, chili powder, and Worcestershire sauce.
• This is a very chunky keto chili, which I think is a good thing. If you prefer yours thinner, you can add a little water (or broth!) prior to cooking to thin it out as desired. This may also reduce calories and carbs per serving, depending on how much you add.
• Want extra fall vibes? Add a can of pumpkin (similar to my newer pumpkin chili ) and a dash of cinnamon.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• Olive oil (just a bit for sauteing) ▢
• 1/2 large Onion (diced) ▢
• 8 cloves Garlic (minced) ▢
• 2 1/2 lb Ground beef ▢
• 2 15-oz can 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

Tap on the times in the instructions to start a kitchen timer.

Crock Pot Instructions (Slow Cooker):

1. In a lightly oiled skillet over medium-high heat, cook the onion for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula , until browned.
3. Transfer the ground beef mixture into a slow cooker . Add all the remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
4. Cook for 6-8 hours on Low or 3-4 hours on High. If you used a bay leaf, remove it before serving.

Instant Pot Instructions:

1. Select the “Sauté” setting on the pressure cooker . Add a little oil and the onion. Cook for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula, until browned.
3. Add all the remaining ingredients, except the bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, I also recommend adding a cup of water or broth.) Place the bay leaf into the middle, if using.
4. Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.
5. Wait for the natural release if you can, or turn the valve to “vent” for quick release if you’re short on time. If you used a bay leaf, remove it before serving.

Stovetop Instructions:

1. In a lightly oiled Dutch oven over medium-high heat, cook the onion for 5-7 minutes , until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute , until fragrant.
2. Add the ground beef. Cook for 8-10 minutes , breaking apart with a spatula , until browned.
3. Add all the remaining ingredients, except the bay leaf, to the Dutch oven and stir until combined. Place the bay leaf into the middle, if using.
4. Cover and simmer for about 1 hour , or until the flavors develop to your liking. If you used a bay leaf, remove it before serving.

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Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help your keto chili turn out perfectly, how to adjust the consistency to your liking, and answers to questions people often ask me about it.
• Toppings: See my favorite topping suggestions here .
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. The flavors actually develop more with time!
• Reheat: The microwave, stovetop, or the Warm setting on your slow cooker will all work.
• Freeze: This low carb chili freezes beautifully, which is a great thing because my recipe makes a big batch! I freeze it flat in zip lock bags, then keep them vertically in my freezer to save space. You can thaw overnight in the fridge, or even reheat from frozen.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Keto Chili

Low Carb Chili Toppings

Toppings really make this meal — just keep them low carb! They can also help to mellow out the heat if it’s too spicy for you. Here are some favorites in my family:

• Shredded Cheese – Cheddar cheese is my go-to, but you can also use Mexican blend or any other type from my keto cheese list .
• Sour Cream – This is my #1 tip for calming spicy chili. My kids add a lot!
• Green Onions – I prefer to slice them using kitchen shears. See how in my YouTube video of this keto chili recipe.
• Keto Tortilla Chips – If you want some crunch! The regular kind are not keto, but mine are.
• Avocado – Dice it, slice thinly and fan out, or even top with a dollop of guacamole .
• Jalapenos – My husband likes these for more heat! Slice them thinly, and remove the seeds if you want the flavor with less spice.
• Keto Cornbread – My best side for keto friendly chili!

More Keto Freezer Meals

I first made this low carb chili recipe when I was in “ freezer meal mode” before my second daughter was born… and never stopped. If you like to keep freezer meals on hand too, try some of my others: