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!
There are a few recipes that I’ve been hesitant to make low carb.
Chili was one of those recipes.
You see, I had a recipe that I loved and I just didn’t believe I’d be able to make a low carb version that could compete with it.
Happy to admit I WAS WRONG.
I was so wrong. So so wrong.
I’m straight up obsessed with this low carb chili recipe and I think you will be too! It’s seriously flavorful and really easy to make! You’re going to want to make this one immediately!
How to make this low carb chili recipes:
We’re going to start by browning some ground beef with onion and bell pepper. This is a super hearty chili and we like lots of beef here!
Once the meat is browned, you’ll add in some minced jalapeno and garlic. The jalapeno doesn’t make this too spicy, but it does give it a nice little kick of flavor. Feel free to adjust to your own tastes.
Season things up with some chili powder, cumin, and salt.
Tomato products can be pretty high in carbs, so rather than using tomato sauce like I would in my traditional chili recipe, I’m using tomato paste and beef broth. Trust me…this is going to be good.
You’ll also stir in a can of diced tomatoes.
Simmer your chili for as you’d like…the longer it cooks the more flavorful it gets and the more tender the beef gets.
I like to let it simmer for a couple of hours over really low heat (you may have to add a little more beef broth if too much boils off) but I’ve also served this after just a 20 minute. It’s delicious either way!
We top our chili with freshly grated cheddar and a dollop of sour cream.
Chili without beans:
People have very strong feelings about chili and whether or not it should include beans.
I like it both ways, but if you’re eating a low carb diet, you should probably skip the beans. They’re loaded with carbs.
This keto chili recipe is plenty hearty and filling without the beans. Bet you don’t even miss them.
What to serve with chili:
I vote that you make my low carb cornbread. It doesn’t actually contain any corn, but I’ll bet you could completely fool your friends and family into thinking it’s the real deal. Taste and texture are spot on, if you ask me!
Other soup recipes to try:
Crockpot Broccoli Cheese Soup: It’s so cheesy and full of goodness!
Zuppa Toscana: My low carb version uses turnips instead of potatoes and you’d never even know the difference!
Chicken Taco Soup: You can make this in the crockpot or Instant Pot!
Chicken Zoodle Soup: Who needs pasta when you have zucchini?
Cauliflower Soup: I roast the cauliflower first for maximum flavor!
- 1 ½ pounds ground beef
- 1 yellow onion, diced
- 1 green pepper, diced
- 1 jalapeno, minced
- 1 clove garlic, minced
- ¼ cup tomato paste
- 15 ounces canned diced tomatoes
- 2 cups beef broth
- 2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- Add the ground beef, onion, and bell pepper to a large deep pot and cook over medium heat, breaking up the meat as it cooks. When meat is cooked through, drain fat from pan.
- Add the jalapeno, garlic, tomato paste, diced tomatoes, beef broth, chili powder, cumin, and salt and stir.
- Bring to a boil and reduce to a simmer. Simmer for at least 20 minutes, preferably an hour for the best taste and texture.
- Serve with sour cream and shredded cheddar, as desired.
Simmer for at least 20 minutes before serving. The longer the chili simmers, the better the flavor will be. I recommend one hour or more for the best taste and texture. Add additional broth if too much cooks off during the simmering process.
My Favorite Knife
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Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 357 Total Fat: 21g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 101mg Sodium: 920mg Carbohydrates: 9g Fiber: 3g Sugar: 5g Protein: 33g
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