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 Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Main Course, Soup
Keyword: Keto Chili, Keto Chili Recipe
1poundground hot Italian sausage
1green bell pepper,diced
1jalapeño,diced and de-seeded to taste
½packetchili seasoning,about 2 to 3 tablespoons
1sliceof bacon,for garnish
1 ½ to 2cupscheese
salt and pepper,to taste
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.
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.