This hearty low-carb chili delivers all the bold, comforting flavors of a traditional bowl without the high carb count. Whether you are meal prepping for the week or looking for a simple dinner that warms the soul, this versatile dish is a reliable favorite. It comes together quickly with minimal effort and works perfectly in your slow cooker, pressure cooker, or right on the stovetop.
List of ingredients
- Olive oil (just a bit for sauteing)
- 1/2 large Onion (diced)
- 8 cloves Garlic (minced)
- 2 1/2 lb Ground beef
- 2 15-oz cans 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)
step-by-step instructions
- Saute: Cook the onion in a little oil until translucent. Add the garlic and saute until fragrant.
- Brown: Add the ground beef and cook until browned, breaking it apart with a spatula.
- Combine: Transfer the mixture to your cooking vessel (slow cooker, Instant Pot, or Dutch oven). Add the diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, oregano, sea salt, pepper, and bay leaf. (For Instant Pot, add 1 cup vegetable broth).
- Cook: Slow cook for 6-8 hours on Low or 3-4 hours on High; Instant Pot for 35 minutes on ‘Meat/Stew’ mode; or simmer on the stovetop for 1 hour.
- Serve: Remove the bay leaf before serving.
Practical Cooking Techniques
Achieving Optimal Browning
Taking the time to properly brown your ground beef before it enters the slow cooker or pressure cooker is the most significant step for flavor development. This process creates a Maillard reaction, which adds a layer of depth and savory complexity that cannot be achieved by simply boiling raw meat in the sauce. Always use a dedicated meat chopper or a sturdy metal spatula to break the beef into small, consistent crumbles, as this maximizes the surface area for even browning.
Selecting the Right Tomato Products
When choosing canned diced tomatoes and tomato paste, always scan the label for added sugars or starches, which are common in mass-market products. If you prefer a smokier character, fire-roasted diced tomatoes serve as an excellent direct substitution that adds a subtle charred note to your chili. Avoid using tomato sauce or purees if you want a hearty, chunky texture, as these products contain too much water and will result in a thinner, soup-like consistency.
Balancing the Heat Levels
The specified amount of chili powder is designed to provide a robust, classic chili flavor rather than extreme heat, but spice sensitivity varies between individuals. If you find that the finished dish is slightly too spicy for your personal preference, adding a dollop of sour cream immediately before eating acts as a perfect cooling agent. Alternatively, you can reduce the amount of black pepper or omit the green chiles if you prefer an extremely mild version that is suitable for all members of the household.
Customizing Your Bowl
Incorporating Fresh Produce
While this recipe relies on pantry staples, you can enhance the nutritional value and texture by folding in fresh vegetables. Diced bell peppers, when sautéed along with the onions, add a crisp sweetness that balances the savory tomato base. You might also consider adding chopped zucchini or mushrooms during the final stages of cooking for additional volume and fiber without sacrificing the keto profile of the dish.
Exploring Flavor Variations
If you want to experiment with the base recipe, try adding a tablespoon of smoked paprika to enhance the depth of the spices. Some cooks enjoy adding a small amount of unsweetened cocoa powder, which provides an incredibly rich, dark color and a hidden layer of complexity that pairs beautifully with the cumin and beef. Always taste your mixture during the final simmer to decide if a tiny pinch of extra salt or a splash of fresh lime juice might brighten the final results.
Strategic Storage and Reheating
Maximizing Freshness in the Refrigerator
Chili is a dish that arguably tastes better the next day, as the spices have more time to permeate the ground beef. Store your leftovers in an airtight glass or plastic container in the refrigerator for up to 5 days. For the best quality, ensure the chili has cooled down to room temperature before securing the lid to prevent condensation from altering the texture of the sauce.
Efficient Freezing Methods
This recipe produces a large batch, making it an ideal candidate for freezing. To save space, transfer the cooled chili into heavy-duty freezer bags, squeeze out as much air as possible, and lay them flat on a baking sheet until frozen solid. Once frozen, these flat bags can be stored vertically like files in your freezer, which allows you to thaw single portions in the refrigerator overnight or run the sealed bag under warm water for a faster thaw.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, you can easily substitute ground turkey or chicken in this recipe. Because poultry is leaner than ground beef, you may find that it needs a little extra fat during the sautéing stage to prevent sticking, and you might consider adding a small amount of extra olive oil or butter to maintain a rich mouthfeel.
Is it necessary to add extra broth?
For the slow cooker and stovetop methods, the liquid released from the canned tomatoes is sufficient to keep the chili moist without being watery. However, if you are using an Instant Pot, the pressure-cooking process requires at least one cup of extra broth or water to prevent the ‘burn’ sensor from triggering, as the moisture must be sufficient to generate enough steam for the pressure to build.
How can I thicken the chili if it is too thin?
If you prefer a thicker consistency, simply remove the lid during the final 15 minutes of stovetop simmering to allow steam to escape and the sauce to reduce. For the slow cooker, you can stir in a teaspoon of xanthan gum or leave the lid slightly ajar during the final hour of cooking to let some of the moisture evaporate. Be aware that the chili will naturally thicken as it cools down, so judge the consistency only after it has reached serving temperature.
Are there any hidden carbs I should worry about?
The primary sources of carbohydrates in this dish are the onions, tomatoes, and tomato paste. Because these ingredients are spread across a large batch of 10 servings, the net carb count remains manageable for a keto lifestyle. Always double-check your labels for tomato paste specifically, as some brands include sweeteners that are unnecessary for the quality of the dish and will impact your daily macros.
What are the best low-carb topping ideas?
Toppings can transform the meal into a gourmet experience while staying within your dietary goals. Shredded sharp cheddar cheese provides a satisfying saltiness, while chopped green onions or chives offer a crisp, fresh bite that cuts through the heavy flavors. Sliced avocado or a spoonful of guacamole adds healthy fats and creaminess, making the bowl feel significantly more satiating and satisfying.
Print
Keto Chili Recipe (Low Carb Chili)
- Total Time: PT495M
- Yield: 10 servings
- Diet: Keto, Low Carb, Gluten-Free
Description
My low carb, keto chili recipe is hearty, easy, & flavorful! Make it with common ingredients using your Crock Pot, Instant Pot, or stovetop.
Ingredients
- Olive oil (just a bit for sauteing)
- 1/2 large Onion (diced)
- 8 cloves Garlic (minced)
- 2 1/2 lb Ground beef
- 2 15-oz cans 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)
Instructions
- Saute: Cook the onion in a little oil until translucent. Add the garlic and saute until fragrant.
- Brown: Add the ground beef and cook until browned, breaking it apart with a spatula.
- Combine: Transfer the mixture to your cooking vessel (slow cooker, Instant Pot, or Dutch oven). Add the diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, oregano, sea salt, pepper, and bay leaf. (For Instant Pot, add 1 cup vegetable broth).
- Cook: Slow cook for 6-8 hours on Low or 3-4 hours on High; Instant Pot for 35 minutes on ‘Meat/Stew’ mode; or simmer on the stovetop for 1 hour.
- Serve: Remove the bay leaf before serving.
Notes
Serving size: 1 cup. Leftovers keep in an airtight container in the refrigerator for up to 3-5 days and freeze beautifully. You can reheat on the stovetop, in the microwave, or in a slow cooker.
- Prep Time: PT15M
- Cook Time: PT480M
- Category: Main Course
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 306 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 85 mg