Keto chili made with loads of ground beef and all that chili flavor you’re craving! We’ve replaced our traditional chili recipe with this low carb chili and even the carb-lovers devour this one! It’s seriously just the best chili ever! Keto Low Carb Chili Recipe – You must try this recipe.
An easy keto low carb chili recipe without beans. Instructions for a Crock Pot slow cooker or Instant Pot pressure cooker! Common ingredients & 15 min prep.
People have very strong feelings about chili and whether or not it should include beans.
This keto chili recipe is plenty hearty and filling without the beans. Bet you don’t even miss them.
Let us know if you liked this recipe. Try the other recipe categories as well!
If you like Keto Low Carb Pizza Bites, you can try similar recipes:
- Sour Cream Beef Bake – Low Carb Recipe
- Beef And Broccoli Stir Fry – Recipe
- Keto Bacon Meatloaf – Low Carb Recipe
Keto Low Carb Chili Recipe
Course: Main DishesCuisine: Keto, Low CarbServings
6
servingsPrep time
10
minutesCooking time
1
minuteCalories
101
kcalKeto chili made with loads of ground beef and all that chili flavor you’re craving!
Ingredients
2 1/2 lb Ground beef
1/2 large Onion (chopped)
8 cloves Garlic (minced)
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)
Directions
- Crock Pot slow cooker instructions
- In a skillet over medium-high heat, cook the chopped 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 a minute or less, until fragrant.
- Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
- Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
- 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 pressure cooker instructions
- Select the “Sauté” setting on the pressure cooker (this part is done without the lid). Add the chopped onion and 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 a minute or less, until fragrant.
- Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
- Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, it is recommended to also add a cup of water or broth.) Place the bay leaf into the middle, if using.
- Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.
- 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.
Notes
- 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.
Nutrition Facts
Per 6 (1 bowl)
Amount
% Daily Value*
Calories 101
Total Fat 21g
32%
Saturated Fat 8g
40%
Trans Fat 1g
Cholesterol 101mg
34%
Sodium 920mg
38%
Total Carbohydrate 9g
3%
Dietary Fiber 3g
12%
Sugars 5g
Protein 23g
46%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Note on Nutritional Information
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