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Keto Chili

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overhead shot of a bowl of chili topped with jalapeños, cheese, and avocado
Made without beans -- and loaded with meat and cheese instead -- this easy keto chili recipe is low-carb, keto-friendly and ready under an hour.
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Table of Contents
  1. Keto Chili Ingredients
  2. How to Make This Keto Chili Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Easy, hearty, and delicious, this simple keto chili is ready in less than an hour. Loaded with ground beef, Italian sausage, bacon, cheese, veggies, all simmered in a rich tomato sauce, you’ll love this low-carb and comforting meal — you can even make it extra spicy if you’d like!

If you’re looking for more keto diet-friendly recipes, our cauliflower fried rice and keto chocolate peanut butter balls are two more ways to enjoy the low-carb lifestyle.

overhead shot of a bowl of chili topped with jalapeños, cheese, and avocado

Keto Chili Ingredients

You’ll need:

  • 1 pound ground beef
  • 1 pound ground hot Italian sausage
  • 1 green bell pepper, diced
  • 2 stalks celery, chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, diced and de-seeded to taste (optional)
  • 15.5-ounce can crushed tomatoes
  • 15.5-ounce can diced tomatoes
  • 2 cups vegetable broth, sodium-free
  • 2-3 tablespoons chili seasoning
  • 4 slices of bacon plus 1 slice of bacon for garnish
  • 1½ to 2 cups shredded cheese
  • Salt and black pepper, to taste

PRO TIP:

Many store-bought vegetable broths have added sugar. I have found that the sodium-free broths do not have sugar added to them, so I recommend using this or using beef bouillon.

SUBSTITUTIONS AND ADDITIONS

MEAT: Instead of ground beef, you can use ground chicken, ground pork, or ground turkey in this easy low-carb chili recipe.

HEAT: You can add more seasoning if you like it super spicy or make it milder by leaving out the jalapeño.

VEGETABLES: You can add cauliflower in as well in this great recipe. I love using the finely diced cauliflower rice from the produce section.

CHILI SEASONING: You can make your own chili seasoning or buy a packet from the store. For homemade seasoning, combine 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper.

For this recipe, you may need or want more than this basic DIY recipe makes so I’d recommend doubling the recipe. Extras will keep in the pantry for up to 6 months.

How to Make This Keto Chili Recipe

PRO TIP:

You can also make this recipe in your slow cooker. After you’ve pan-fried all the ingredients following the first half of the instructions, simply move the cooked ingredients to the crockpot and cook on low for 4 hours.

STEP ONE: In a medium-sized pot over medium-high heat, cook bacon until very crispy. Roughly chop bacon and set it aside.

STEP TWO: Add together to your pot, the ground beef, Italian sausage, green peppers, celery, onion, garlic, and jalapeño — and cook until the meat is no longer pink and the onions are soft. Drain grease from this mixture.

Keto Chili process shot of ingredients in a pot

STEP THREE: Once drained, add in diced and crushed tomatoes, vegetable broth, chili seasoning, and salt and pepper. Mix well and bring chili to a boil.

Keto Chili process shot of ingredients being poured into a pot

STEP FOUR: Once boiling, simmer for 20 to 30 minutes.

Keto Chili process shot of chili being cooked in a pot

STEP FIVE: Once ready to serve, stir in the bacon and, one handful at a time, the cheese until fully incorporated.

Keto Chili process shot of shredded cheese being added to the pot of chili

How To Serve

The whole family will enjoy this keto version of a traditional chili recipe. Add your favorite toppings including sour cream, extra cheese, green onions, or more jalapeños.

Storage

IN THE FRIDGE: Store leftovers of this low-carb chili in an airtight container in the fridge for up to three days.

IN THE FREEZER: You can freeze this keto chili con carne recipe the same way you freeze regular chili. Just let it cool and split the chili among your freezer bags or freezer-safe containers. Then just pop it in the freezer. I like using larger freezer bags and laying them flat so I have more storage space.

REHEATING: You can reheat this delicious chili recipe on the stove top or in the crockpot.

close up shot of a bowl of chili topped with jalapeños, cheese, and avocado

This hearty chili is an easy dinner to make from scratch with a variety of fresh ingredients — and it’s absolutely delicious! Before serving, we love topping it with crumbled bacon, avocado, green onions, cheese, and sour cream.

FREQUENTLY ASKED QUESTIONS

How do I store leftover chili?

Keto-friendly chili can be stored in the fridge for up to three days and in the freezer for three months in an airtight container or freezer bag.

Can I add other veggies to this keto chili?

This beanless chili recipe would be delicious with extra veggies added. Pick your favorites and add them in along with the onions and celery.

Can I use different ground meat in this recipe?

This hearty low-carb chili would be delicious with any meat you’d like to include.

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overhead shot of a bowl of chili topped with jalapeños, cheese, and avocado

Keto Chili

5 from 2 votes
Made without beans — and loaded with meat and cheese instead — this easy keto chili recipe is low-carb, keto-friendly and ready under an hour.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 1 pound ground beef
  • 1 pound ground hot Italian sausage
  • 1 green bell pepper, diced
  • 2 stalks celery, chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, diced and de-seeded to taste
  • 15.5 ounces crushed tomatoes
  • 15.5 ounces diced tomatoes
  • 2 cups vegetable broth, sodium-free
  • ½ packet chili seasoning, about 2 to 3 tablespoons
  • 4 slices of bacon
  • 1 slice of bacon, for garnish
  • 1 ½ to 2 cups cheese
  • salt and pepper, to taste

Instructions
 

  • In a medium-sized pot over medium-high heat, cook bacon until very crispy. Roughly chop bacon and set aside.
  • Cook together ground beef, Italian sausage, bell pepper, celery, onion, garlic, and jalapeño until cooked through. Drain grease from the meat and vegetable mixture.
  • Once drained, add in diced and crushed tomatoes, vegetable broth, chili seasoning, and salt and pepper. Mix well and bring chili to a boil.
  • Once boiling, simmer for 20 to 30 minutes.
  • Once ready to serve, stir in bacon and, one handful at a time, cheese until fully incorporated. Garnish with crumbled bacon, avocado, cheese, and sour cream.

Notes

  • Many store-bought vegetable broths have added sugar. I have found that the sodium-free broths do not have sugar added to them, so I recommend using this or using beef bouillon.
  • You can also make this recipe in your slow cooker. After you’ve pan-fried all the ingredients like the first half of the instructions, simply move the cooked ingredients to the crockpot and cook on low for 4 hours.

Nutrition

Sodium: 1664mg | Calcium: 562mg | Vitamin C: 36mg | Vitamin A: 1185IU | Sugar: 8g | Fiber: 3g | Potassium: 939mg | Cholesterol: 192mg | Calories: 852kcal | Saturated Fat: 31g | Fat: 68g | Protein: 45g | Carbohydrates: 15g | Iron: 5mg
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  1. Olivia Cunningham says

    5 stars
    This is my go-to chili recipe. I’m not on a keto diet so I do add just one can of small red beans. I love the mixture of different meats. It comes out perfect every time.

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