Look no further than this Keto Chili recipe for hearty, healthy comfort food. It’s bean-free and full of delicious Tex Mex flavor. With 27g of protein and only 4.8g of carbs, it will keep you coming back for more!
Okay, here’s the honest truth. I’ve been sitting on this Keto Chili recipe for years and years. And I really should have shared it earlier, because it’s absolutely delicious and one of our favorites.
I don’t normally hold back on my readers like this. But Slow Cooker Keto Chili lived on another website, which has now gone belly up. And I am finally free to share it here again with you.
Along with recipes like Keto Chicken Chili and my famous Keto Beef Stew, this chili is on repeat throughout the fall and winter. When the chilly rains of the Pacific Northwest roll in, it warms our bellies and our hearts. I know you will love it too.
Why you will love this No Bean Chili
Let me just say, I know my chili, and I come from a long line of chili lovers. I actually grew up on a beef cattle farm until I was 7, and my parents made really good, hearty chili frequently.
So if I am going to make a No Bean Chili recipe, it’s going to be good. Let’s face it, beans are just filler anyway. They add color and texture, but they don’t add much in the way of flavor. By leaving them out entirely, you can lower the carbs and increase the protein.
And this recipe is so easy to make! You simply brown the meat in a pan and transfer to a crockpot. Then add all the other ingredients and set it and forget it! I love using a slow cooker because it allows the ingredients to meld together slowly and become their most flavorful. But I’ve also included stovetop instructions in the Tips section.
I have loads of other great keto ground beef recipes you will love, too!
Ingredients you need
- Ground meat: I use a combination of ground beef and ground pork, but you can use just ground beef, if you prefer. You can also lighten it up a bit with some ground turkey or chicken.
- Canned tomatoes: I use both crushed and diced tomatoes. You can use standard cut or petite diced tomatoes. If you don’t like chunks of tomatoes, use only crushed tomatoes instead. You can also use fire roasted tomatoes to give the chili a nice smokiness.
- Onion: I use only a quarter cup of an onion for flavor.
- Garlic: I prefer using real garlic as it provides wonderful flavor, but you can use powdered garlic instead.
- Chili powder: You can’t make chili without it! I recommend getting fresh, good quality chili powder for the best flavor. Spices lose their potency over time.
- Chipotle powder: This is optional, but chipotle powder is one of my favorite ways to add a kick of smoky heat. You only need a little bit.
- Smoked paprika: Again, this is optional, it amps up the smokiness without any additional heat.
- Other seasonings: Cumin, cayenne, salt, and pepper.
Step by Step Directions
1. Brown the meat: In a large skillet over medium heat, brown the ground beef and pork until mostly cooked through. Use a slotted spoon to transfer to a large slow cooker.
2. Add the remaining ingredients: Add the tomatoes, onion, garlic, chili powder, cumin, salt, pepper and cayenne. Stir to mix well.
3. Cook the chili: Cook on low for 6 hours and season to taste with additional salt and pepper. Serve with your favorite toppings.
Tips for Success
This is an incredibly easy recipe and you can add your own touches. If you like more heat, add more chipotle. If you like it more mild, skip the chipotle altogether. Whatever you do, this keto chili is a hearty, healthy dinner for the whole family.
Stovetop Directions
To cook keto chili on the stove, heat a large pot or dutch oven over medium heat with a little olive oil. Add the onion and sauté until translucent, then add the garlic and spices. Cook another minute until fragrant.
Add the meat and cook until browned through, then add the seasonings and tomatoes. Bring to a simmer and cook, stirring frequently, over medium low heat for at least 30 minutes to meld the flavors.
Frequently Asked Questions
You can enjoy chili on the keto diet, with a few changes. Keto chili should be devoid of any higher carb ingredients like beans. Onion needs to be kept to a minimum as well, to add flavor but keep the carbs in check. Tomato sauce, paste, and puree can also send the carb count up if used too liberally. Even with tomatoes, my keto chili comes to less than 5g total carbs per serving.
You can store leftover chili in a covered container in the fridge for up to 5 days. It also freezes well for up to 3 months. Be sure to let it cool completely before placing in the freezer.
This keto chili recipe has 7.8g of carbs and 3.0g of fiber per serving. That comes to 4.8g net carbs per serving.
More keto comfort food recipes
Keto Chili Recipe
Equipment
Ingredients
- 1 lb ground beef
- 1 lb ground pork or more beef
- 1 ½ cups crushed or pureed tomatoes
- 1 ½ cups diced tomatoes
- ¼ medium onion chopped
- 3 cloves garlic minced
- 2 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 to 2 teaspoons chipotle powder optional
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne
Instructions
- In a large skillet over medium heat, brown the ground beef and pork until mostly cooked through. Use a slotted spoon to transfer to a large slow cooker.
- Add the tomatoes, onion, garlic, chili powder, cumin, salt, pepper and cayenne. Stir to mix well.
- Cook on low for 6 hours and season to taste with additional salt and pepper. Serve with your favorite toppings.
Cathy says
Hands down the BEST KETO CHILI recipe! I batch cook, freeze and grab for a quick hot meal.
Martha Clark says
I’ve been doing similar to this, but adding a couple of bags of angel hair cole slaw (very finely shredded, no carrots)… usually, I put a big schlock of sour cream on it when I serve a bowl… lowers protein a bit, ups fat and fiber, and very filling (and, delicious!).
Brenda says
I made this recipe because 1) it’s chili season and I was craving chili and 2) this looks like and the recipe has the same ingredients (minus 2) that I’ve made for decades; it was my dad’s chili-season recipe, but included beans and tomato juice which raises the carbs. I needed low carb and I am NOT disappointed with removing the beans and tomato juice!
I had read a suggestion from a reader that ripe (black) olives could replace the bean texture with minimal carb increase if any. Because I already had some in the fridge I threw those in as well. Worked fine.
Absolutely delicious! Thank you thank you thank you! Memories of my dad and his chili are intact!❤️
Richard Breton says
Good stuff to know!
Anne Proctor says
Crushed tomatoes and tomato purée are different in texture and flavor. What is the recommended one to use here?
Carolyn says
Either works, as written in the recipe.
Mary says
My slow cooker has a Brown/sauté setting, which I just love. I just printed the recipe to try SOON!
Maggie says
This looks delicious, but I sure do miss onions. Have you ever tried working with onion extract? I see that both Amoretti and One on One Flavors have it available. I may just give it a spin!
Katrina Ernst says
I made the chili this morning for meal prep and it is delicious.
Carolyn says
Thanks so much!
Catherine says
Our family loves the fall. It’s Chili Season at our house! This is a great recipe and is so easy to prepare the night before, put it in your frig, pull it out in the morning, place it in your crock pot, and let it cook while you’re at work. I love coming home to that smell! As always, thank you, Carolyn!
Carolyn says
So glad you like it!
Zanna Taylor says
Made this – so good! Making it again tonight. I take a thermos to work with me and sometimes I can’t wait for lunch and I grab a spoonful to ward off hunger pangs. I have also made this recipe with shredded beef from a chuck roast. omg.
The bomb.
Carolyn says
Great to hear!
Mary Haskell says
What slow cooker do you recommend, on Amazon?
Carolyn says
It’s linked right in the recipe! 🙂
Kathy McBride says
Do I have to brown the meat first? Or can I just toss it all in the crockpot and let it cook for the total amount of time?
Carolyn says
Please brown the meat first. It will be much better overall.
Mary Anna says
Looks delicious! Will have to try it. One of my tricks with chili, if you miss the bean texture – add some sliced black olives. Texture is identical, and *much* lower carb, and once they’ve cooked in the chili, they taste like chili, not olive-y.
Diane McMurray says
Love the olive idea!