Keto Beef Chili is a hearty, comforting, and low-carb version of a classic chili that’s perfect for anyone following a ketogenic lifestyle. This chili is packed with rich, savory flavors from ground beef, aromatic spices, and fresh vegetables—all without the high-carb beans or added sugars found in traditional recipes.
Chili has long been a staple of home-cooked meals and casual gatherings, celebrated for its depth of flavor, warmth, and satisfying texture. Traditional chili recipes often include kidney beans, black beans, or tomato-based sauces, which are delicious but typically too high in carbohydrates for a keto diet. This keto-friendly version focuses on protein, healthy fats, and low-carb vegetables, giving you the same comforting experience while keeping you in ketosis.
The recipe is versatile and can be adjusted to your preferred spice level, meat type, and ingredient combination. It’s perfect for cozy weeknight dinners, meal prep, or freezer-friendly meals that can be enjoyed later. With a balance of bold flavors and rich textures, this Keto Beef Chili delivers satisfaction in every bite, whether you’re serving it solo, over cauliflower rice, or with a keto-friendly tortilla chip.
Ingredients
Equipment
Method
- Wash, dice, and mince all vegetables. Measure out all spices to streamline cooking.
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 3–4 minutes until translucent. Add minced garlic and sauté another 30 seconds until fragrant.
- Add diced bell peppers to the pot and sauté for 4–5 minutes until slightly softened but still crisp.
- Push vegetables to the side and add ground beef to the center of the pot. Break it up with a spoon or spatula and cook until browned, about 5–7 minutes. Drain excess fat if needed, leaving a tablespoon for flavor.
- Stir in diced tomatoes, tomato paste, and beef broth. Mix thoroughly to combine and coat all ingredients evenly.
- Add chili powder, cumin, smoked paprika, oregano, coriander, cayenne (if using), salt, and black pepper. Stir well to distribute the spices evenly.
- Reduce heat to low and let the chili simmer uncovered for 25–30 minutes. Stir occasionally. The chili should thicken slightly and develop a rich, deep flavor.
- If using zucchini or cauliflower, add them during the last 10–15 minutes of simmering to cook without becoming mushy.
- Taste for seasoning and adjust salt, pepper, or spices as needed.
- Ladle the chili into bowls and top with shredded cheese, sour cream, avocado slices, cilantro, or jalapeños if desired.
Notes
Nutritional Facts and Total Calories (per serving, approximate)
- Calories: 380
- Protein: 34g
- Fat: 26g
- Net Carbs: 7g
- Fiber: 2g
- Sugar: 3g
Keto Beef Chili
Ingredient Notes
Ground Beef
Ground beef is the protein base of this chili. Choosing 85% lean ensures a good balance of flavor and fat, which is ideal for keto. You can substitute ground bison or ground turkey for a leaner or slightly different flavor. Browning the beef thoroughly adds richness and depth to the dish.
Olive Oil or Avocado Oil
These oils provide healthy fats, help sauté the vegetables, and prevent sticking. Avocado oil is ideal for higher heat, while olive oil adds a subtle fruity flavor.
Onion
Onion adds aromatic sweetness and depth to the chili. Diced small, it softens and blends into the sauce. Although onions contain some carbs, using a moderate amount keeps this dish keto-friendly.
Garlic
Fresh garlic adds savory umami flavor that enhances the chili. Minced garlic should be added carefully to avoid burning, which can make it bitter.
Bell Peppers
Red, green, and yellow bell peppers add color, sweetness, and a crunchy texture. While slightly higher in carbs than leafy greens, their natural sugars are balanced by protein and fat in the dish.
Beef Broth
Low-sodium beef broth adds moisture and depth of flavor, helping to simmer the chili to a rich consistency. Homemade broth is ideal, but store-bought low-sodium broth works perfectly.
Diced Tomatoes and Tomato Paste
Diced tomatoes provide acidity, moisture, and texture, while tomato paste intensifies the tomato flavor and thickens the chili. Ensure no added sugar for keto compliance.
Spices
Chili powder, cumin, smoked paprika, oregano, coriander, and cayenne create a warm, smoky, slightly spicy flavor profile. Adjust cayenne for desired heat. These spices not only add taste but also offer anti-inflammatory benefits.
Optional Vegetables
Zucchini and cauliflower add bulk without significant carbs, making the chili more filling. They also increase fiber and nutrient content.
Toppings
Shredded cheddar, sour cream, avocado, and cilantro are classic keto-friendly toppings that add creaminess, richness, and freshness. Jalapeños provide heat and flavor if desired.
Serving Instructions
Serve hot in bowls for a comforting meal. Pair with keto-friendly sides like cauliflower rice, zucchini noodles, or low-carb tortillas. This chili is also excellent as a filling for lettuce wraps or keto taco bowls. Garnish with fresh cilantro, avocado slices, and shredded cheese to enhance flavor and texture.
Tips
- Use 85% lean ground beef for a perfect balance of flavor and fat
- Don’t overcook vegetables—they should remain slightly crisp
- Simmer chili uncovered for a thicker consistency
- Adjust spice levels to taste; cayenne pepper adds heat
- Let the chili sit for 10 minutes before serving for maximum flavor
Storage Information
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze in portioned containers for up to 3 months
- Reheating: Reheat on the stovetop over medium heat or in the microwave until heated through
Frequently Asked Questions (FAQs)
1. Is this Keto Beef Chili truly low-carb?
Yes. This recipe avoids beans and uses low-carb vegetables, making it perfect for a keto diet.
2. Can I use other meats instead of beef?
Yes. Ground turkey, chicken, or even a mix of ground meats works well. Adjust seasoning as needed.
3. Can I make this chili spicier?
Absolutely. Add more cayenne, chili flakes, or hot sauce to suit your taste.
4. Can this recipe be made in a slow cooker?
Yes. Brown the meat and sauté the vegetables first, then combine all ingredients in a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
5. How do I store leftovers properly?
Cool the chili slightly, transfer to airtight containers, and refrigerate for up to 4 days or freeze for up to 3 months. Reheat thoroughly before serving.
