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Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Chili Recipe Is Beefy, Flavorful Comfort In A Bowl
I’m pretty sure that whoever came up with the term “comfort in a bowl” had to be talking about this keto chili. It warms me from the inside out. It’s got heat and flavor. It leaves me full and satisfied. It quenches my rich comfort food cravings. Seriously, I fall in love with this keto chili recipe all over again every time I make it. And I think you will, too. Here’s why:
- Rich, hearty, and full of flavor – With the rich tomato sauce, a kick of green chilies, flavorful ground beef, and generous heaps of spices, I promise you won’t miss the beans one bit. Readers have even told me that they won competitions with my low carb chili recipe!
- Thick and chunky – Nope, this is not brothy soup. When it comes to texture, my chili falls firmly in the camp of thick and chunky. A.k.a. the best camp. 😉
- Quick and easy – This recipe needs only 15 minutes of your time, and the rest of it is hands-off. Leave it to simmer all day in the slow cooker (it makes my house smell amazing!), or use one of my 2 quicker cooking options.
- 3 cooking methods to choose from – Make this keto chili in the Crock Pot (my go-to option). Make it in the Instant Pot. Make it on the stovetop. Just make it!
- Keto friendly and gluten free – While it has a few more net carbs than your average keto meal, it’s well worth it. And I’ve always been able to fit it into my macros, even when I was limited to 25g per day. This dish is also naturally gluten-free.
This is by far my most classic, best keto chili, but if you want some variety, try my keto white chicken chili or whole30 chili. No matter what kind you make, don’t forget the keto cornbread!
Ingredients & Substitutions
Here I explain the ingredients for my keto chili recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Ground Beef – I prefer grass-fed ground beef and typically use 85/15, but 80/20 or 90/10 will work. You can also substitute ground turkey or chicken for lighter options.
- Aromatics – White onion and garlic. Both are so important! You could substitute 2-3 teaspoons of onion powder and 1 teaspoon of garlic powder, but it’s just not the same.
- Canned Diced Tomatoes – These make the saucy tomato base and chunky texture, but they also provide the liquid, since I don’t add any extra water or broth to my keto chili (unless I’m using the Instant Pot). If you like a smoky taste, try fire-roasted tomatoes instead of regular.
- Green Chiles – These add a very mild heat, but are there mostly for taste. You can skip them if your diced tomatoes have green chiles in them already (like the kind I use for Rotel dip). If you’re worried about heat, use a diced bell pepper instead.
- Tomato Paste – Adds a more concentrated tomato flavor and depth. Be sure there is no added sugar. This is one of the higher carb ingredients in my recipe, so you can leave it out if you really need to lower the carbs.
- Worcestershire Sauce – I use just a couple tablespoons of this gluten-free brand in this entire low carb chili recipe, for umami flavor and slight sweetness. Worcestershire sauce is not keto friendly in large quantities, but this small amount in the whole batch is fine for me. You can substitute coconut aminos if you like, or leave it out altogether, but I think it’s worth it for the flavor.
- Spices – The key to getting no bean chili right is being generous with the spices. I use chili powder (the most important one!), cumin, dried oregano, sea salt, black pepper, and a bay leaf. Even my kids enjoy it, after I mellow out the heat a bit for them with added toppings.
How To Make Keto Chili
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
You can make keto chili in your Crock Pot, Instant Pot, or just the stovetop if you don’t have these appliances. I use the slow cooker when I can plan ahead, or the other two when I need something faster. The process is very similar for all three…
- Saute the aromatics. Cook the chopped onion in a little oil until translucent. Use a skillet on the stovetop if you’ll be making your keto chili in the slow cooker, the Saute setting on your Instant Pot for the pressure cooker method, or a Dutch oven for the stovetop method (not a skillet to have room for adding other ingredients later). Add the garlic and saute until fragrant.
- Brown the beef. Add the ground beef and cook until browned, breaking apart with a spatula.
- Combine the ingredients. Transfer ground beef mixture to your slow cooker if you’re using it, otherwise just leave it in the Instant Pot or Dutch oven. Add the diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper. (If you’re using the pressure cooker, also add 1 cup of beef broth.) Mix well, then place the bay leaf in the middle.
- Slow cook, pressure cook, or just simmer. Cook the keto chili using your preferred method:
- Crock Pot – Close the lid, and slow cook for 6-8 hours on Low or 3-4 hours on High. If your slow cooker tends to run hot, stir every couple of hours. I have this Crock Pot and don’t need to stir, plus the programmable settings are so convenient.
- Instant Pot – Close the lid, select “Meat/Stew” mode, and pressure cook for 35 minutes. Wait for natural release if you can, or turn the valve to vent if you’re short on time. This is the Instant Pot I tested with.
- Stovetop – Cover the Dutch oven and simmer the keto chili for about an hour, or until the flavors develop to your liking.
My Recipe Tips
- Yes, you really need 1/4 cup of chili powder! People often ask me if this is really the right amount, and the answer is a resounding YES! The chili powder does make the keto chili a little spicy, but it adds flavor more than anything. If you want less heat, reduce or omit the black pepper instead.
- My meat chopper makes browning the beef so much faster and easier. It breaks it up for quick and even browning — highly recommend if you want a shortcut. I also use it for taco meat in my taco salad!
- Can you just skip browning the beef and aromatics? Yes, but I don’t recommend it. I know it’s tempting to just plunk the raw ground beef, onions, and garlic right into the slow cooker or Instant Pot, but taking 15 minutes to saute the aromatics and brown the beef makes a huge difference in flavor. If you still want to do it, make sure you break up the meat before cooking.
- Want to add beans to this low carb chili? Beans are not keto friendly, but yes, it will work. In fact, I used this recipe as a base for my classic chili recipe. Some people do add black soybeans instead, which are lower in carbs, but this is why I don’t recommend soy.
- If your beef is higher fat, you may want to drain it. I use 85/15 ground beef and don’t usually need to, but recommend doing so if you use 80/20 or the pan seems greasy.
- What about liquid, don’t you need any? No, not for Crock Pot and stovetop versions, other than the liquid from the canned tomatoes and chiles. But for the pressure cooker version, I do add 1 cup of broth (or water is also okay). Instant Pot keto chili will be a bit thinner than the Crock Pot and stovetop versions, due to the added broth, but this is needed for pressure cooking so that it won’t burn.
- Where do the carbs come from? Many of you have asked! The carbs in this chili come primarily from the onions, diced tomatoes, tomato paste, chili powder, and Worcestershire sauce.
- This is a very chunky keto chili, which I think is a good thing. If you prefer yours thinner, you can add a little water (or broth!) prior to cooking to thin it out as desired. This may also reduce calories and carbs per serving, depending on how much you add.
- Want extra fall vibes? Add a can of pumpkin (similar to my newer pumpkin chili) and a dash of cinnamon.
Keto Chili Recipe (Low Carb Chili)
My low carb, keto chili recipe is hearty, easy, & flavorful! Make it with common ingredients using your Crock Pot, Instant Pot, or stovetop.
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Ingredients
Tap underlined ingredients to see the ones I use.
Instructions
Tap on the times in the instructions to start a kitchen timer.
Crock Pot Instructions (Slow Cooker):
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In a lightly oiled skillet over medium-high heat, cook the onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute, until fragrant.
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Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
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Transfer the ground beef mixture into a slow cooker. Add all the remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
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Cook for 6-8 hours on Low or 3-4 hours on High. If you used a bay leaf, remove it before serving.
Instant Pot Instructions:
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Select the "Sauté" setting on the pressure cooker. Add a little oil and the onion. Cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute, until fragrant.
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Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
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Add all the remaining ingredients, except the bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, I also recommend adding a cup of water or broth.) Place the bay leaf into the middle, if using.
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Close the lid. Press "Keep Warm/Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking.
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Wait for the natural release if you can, or turn the valve to "vent" for quick release if you're short on time. If you used a bay leaf, remove it before serving.
Stovetop Instructions:
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In a lightly oiled Dutch oven over medium-high heat, cook the onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for about 1 minute, until fragrant.
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Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
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Add all the remaining ingredients, except the bay leaf, to the Dutch oven and stir until combined. Place the bay leaf into the middle, if using.
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Cover and simmer for about 1 hour, or until the flavors develop to your liking. If you used a bay leaf, remove it before serving.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help your keto chili turn out perfectly, how to adjust the consistency to your liking, and answers to questions people often ask me about it.
- Toppings: See my favorite topping suggestions here.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. The flavors actually develop more with time!
- Reheat: The microwave, stovetop, or the Warm setting on your slow cooker will all work.
- Freeze: This low carb chili freezes beautifully, which is a great thing because my recipe makes a big batch! I freeze it flat in zip lock bags, then keep them vertically in my freezer to save space. You can thaw overnight in the fridge, or even reheat from frozen.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Chili
Low Carb Chili Toppings
Toppings really make this meal — just keep them low carb! They can also help to mellow out the heat if it’s too spicy for you. Here are some favorites in my family:
- Shredded Cheese – Cheddar cheese is my go-to, but you can also use Mexican blend or any other type from my keto cheese list.
- Sour Cream – This is my #1 tip for calming spicy chili. My kids add a lot!
- Green Onions – I prefer to slice them using kitchen shears. See how in my YouTube video of this keto chili recipe.
- Keto Tortilla Chips – If you want some crunch! The regular kind are not keto, but mine are.
- Avocado – Dice it, slice thinly and fan out, or even top with a dollop of guacamole.
- Jalapenos – My husband likes these for more heat! Slice them thinly, and remove the seeds if you want the flavor with less spice.
- Keto Cornbread – My best side for keto friendly chili!
More Keto Freezer Meals
I first made this low carb chili recipe when I was in “freezer meal mode” before my second daughter was born… and never stopped. If you like to keep freezer meals on hand too, try some of my others:
741 Comments
Amanda
2This chili is SO good! Even my husband approves, which is really saying something.
Erin
0I think it’s time I explore some more of your recipes as I have made this recipe about 5 times since I discovered it. Thank you! During the onion/garlic frying part I also add a few finely diced serranos and jalapeños. Love it!
Debbie
0This was delicious and we loved it! Can’t wait to have the left overs tomorrow! So good.
Edna
0Truly Best Chilli Ever!!!!
Sam
0I am a novice cook and I have made this recipe twice now. I use diced tomatoes with garlic in them already (Stone Fired Garlic Diced Tomatoes, I think). I also added a little liquid smoke. This has turned out delicious both times. Thank you so much for your easy to follow low carb recipes. Your recipes are my go to for my low carb meals.
Wholesome Yum D
0Thanks, Sam! I’m so glad you’ve made it twice already. The garlic tomatoes and hint of liquid smoke sound like a tasty upgrade!
Mary
1On the description you noted that some folks have won awards with this recipe. I made some tweaks based on the area I’m in (Houston TX area) and came in first place!
I used rough chopped ground beef and ground hot Italian sausage in equal parts. I used canned tomatoes with green chilis and peppers and then didn’t add the tomato paste. I cooked it 3 days ahead of time to allow the flavors to really incorporate and the funny thing is that I ran out of chili powder and cumin and had to grab at the store and add the next day. It was a unanimous #1. I tasted mine and a couple others at the same time. Those who also placed were more ground beef tasting and less chili tasting. So if you like chili for real, this is the recipe! And let it sit for a few days!
Maya | Wholesome Yum
0Wow, thank you, Mary! That’s amazing. Those sound like yummy additions and a happy accident with the spices. Congratulations on first place!
Anne
0This chili is hands down the best I have ever tasted…and I have had/made a lot. Many compliments and best part, it was super easy to make. Thanks for sharing your delicious recipe! A keeper!
Wholesome Yum D
0That’s wonderful, Anne! I’m so happy this chili hit the mark for you, easy, flavorful, and crowd-pleasing is exactly what I aim for. Definitely sounds like a keeper in your kitchen. 🙂
Lueroyce Conrad
1My husband is something of a Chili “snob” and he thought this was fantastic! Did this in a Crockpot! Super easy and SUPER good!
Sheryl Mint
1My husband said it’s the best chili he’s ever tried and even my pickiest eater child had a bowl (never ate anything like that). Definitely saving this recipe. Flavor was unbelievable.
Shelly
1I add 3 colored bell peppers, a 10 oz. can of Original Rotel, and a full 32 oz carton of beef broth. We always get it ready before bed and cook it overnight in the slow cooker. I have made this at least 10 times and we love it!
Traci
1I made this recipe in the Instant Pot last night. I followed the recommendation to add a cup of broth (I used beef broth), but it turned out more like a soup than chili. I really don’t think any liquid needs to be added for the instant pot preparation, especially with all the liquid from the cans added already. We had to use a slotted spoon to get the meat out. Otherwise, flavor was good.
Maya | Wholesome Yum
0Hi Traci, I find that this chili burns in the Instant Pot if you don’t add liquid. It’s possible you might not need it if the brand of canned tomatoes you use is very watery. Chili is a stew, so it’s normal to have some liquid and I’d eat it with a spoon rather than fishing out the meat with a slotted spoon. I’m glad you liked the flavor!
Tammy
1Very easy recipe to follow, mine was cooked stovetop, from the beginning of sautéing garlic and onions till the end as it was simmering the smells started pulling the family into the kitchen to see “what’s cooking?!” Very rich in flavor and the thickness was spot on! No toppings needed! Everyone was like this taste so good! So family approved at our home! EXTREMELY good in my opinion, definitely hit that save button! Thanks for sharing!!
LORNA
1Made this last night and it was everything I hoped it would be. Thick and chunky…so good. I did drain and add 1 can black beans.
Reba
1I’ve been using this recipe for a few years now! It’s really popular in our house. My husband is keto, and I am not, but this is a dish we can both enjoy without having to modify it. (Sometimes I toss a handful of elbow noodles in my bowl, though! Shhh)
The only modification I make to this is upping the ground beef to a full 3 pounds because I usually have 1 lb chubs in my house and I don’t like splitting chubs. I don’t make any changes to the spices and it turns out just fine. I make it in the insta-pot and it’s very important here to follow the directions and add a little liquid! (I use chicken broth) The one time I forgot, it burned just a little bit on the bottom. There are states in the US where beans in chili are a sin, so the beans were not missed at all! haha Excellent recipe. Thank you
Traci
1This recipe has become a staple in my husband and my diet. We love this chili! And it gets better with age. We make it on a weekend and have it for dinner a few times that week. It’s delicious. Best chili recipe I’ve come across so far.
John Gonzalez
0This recipe has been a staple in my family for years now.
Wholesome Yum D
0That’s so wonderful to hear, John! It means a lot that it’s become a regular in your family, thank you for sticking with it all these years!
Nancy Rowlands
0I really love beans but this recipe is delicious!
Wholesome Yum D
0That’s awesome, Nancy! I’m so glad this one won you over even without the beans.
Sarah B
0Made this today and it is so delicious! I was skeptical about that much chili powder but glad I was wrong! Added 1 red pepper, some tomato sauce and beef broth and simmered on the stovetop. Looking forward to having again tomorrow lol. Thanks for sharing!
Wholesome Yum D
0That sounds like such a cozy meal, Sarah! Love the tweaks you made, that extra red pepper and simmer time probably made the flavors even better. Hope round two is just as tasty!
Cheryl
0Love the Chili. Can’t find serving size for logging food.
Maya | Wholesome Yum
0Hi Cheryl, The serving size is 1 cup, and for all my recipes you can find it in the recipe notes section on the recipe card. Hope this helps!
Jody
0I have a few chili recipes I use all the time. But made this one for the first time and it’s now my #1 chili to make. The flavors are amazing. Have made it for company and they have asked for the recipe! Making it again tonight!
Wholesome Yum D
0I’m so happy to hear that, Jody! That’s high praise if it beat out your other go-to chili recipes, I’m honored. 😊 So glad it was a hit with your guests, too!
Haley
0Is one serving roughly 1 cup or 1.5 cups?
Maya | Wholesome Yum
0Hi Haley, The macros I have listed is for a serving size of 1 cup. It’s up to you how much you want to serve for a serving, though. Enjoy!
Katie
0We loved it! We’ve been making another chili recipe for 30 years. I made the stovetop version. I added diced pickled jalapeños instead of the green chili + 1 can chili beans. Toppings: sour cream, shredded cheese, avocado & chopped green onions. Delicious! Thank you for our new Chili recipe!
Wholesome Yum D
0I’m so happy to hear that, Katie! It means a lot that this one could take the place of a longtime favorite. Your additions and toppings sound delicious!
Ashley Marie Kaldes
0Super good. I added 1/2 a can of black sliced olives as well. When ready to serve I added 1table spoon of Greek yoghurt shredded cheddar and hot sauce.
Wholesome Yum D
0Ashley, that sounds amazing! I love the tasty twists to make it your own. Thanks for sharing your version!
Gale
0This Chili recipe was a big hit at my work lunch party. It complimented the potato bar theme perfectly. Great on top of a salad also. Everyone loved it.
Wholesome Yum D
0Gale, that sounds amazing! I love that it was such a hit at your lunch party. Thanks for sharing how versatile it turned out for you!
Mark
0Made this in the instant pot tonight and it was delicious! Topped with cheddar cheese and had Fritos on the side. Great low carb recipe.
Wholesome Yum D
0That sounds delicious, Mark! I love how you made it your own with cheddar and Fritos.
Alisha Armstrong
0This keto chili took me by surprise! I honestly wasn’t expecting it to come out this good (since I’m used to chili having more ingredients) but it somehow came out better than my normal chili! Your site is my go to website for anything low carb and keto. Thank you!
Wholesome Yum D
0I’m so glad it surprised you in the best way, Alisha! I love hearing that it beat out your usual chili, simple can be so flavorful. Thank you for making my site your go-to!
Marjorie Anne Schofield
0I follow this recipe as it is. I freeze a lot for quick meals later. It is so delicious and I always get rave reviews. Thank you so much for this delicious recipe.
Wholesome Yum D
0Marjorie, I’m so happy to hear that! I love that you’re freezing it for quick meals later and even better that it gets rave reviews. Thank you for the kind words!
Janice Marie Downie
0Wondering if I can use ground turkey instead of beef as I am having trouble tolerating beef lately? Thanks in advance!
Maya | Wholesome Yum
0Hi Janice, Yes, absolutely! Ground turkey will work great.
Jeanie
0Been a follower of yours including your email list for many years. Delicious keto recipes! But these ads are out of control.
Maya | Wholesome Yum
0Thank you so much for following me, Jeanie! Ads make all these delicious recipes possible — they support my family and my team, and cover all the expenses of creating recipes. I do offer Wholesome Yum Plus as an option if you’d like an ad-free experience, along with other perks.
Ann Marie
0Fabuloso! I consider myself a Chili efficionado. This one was delicious. I lost my original recipe when I moved 12 years ago so I’ve been searching for a replacement ever since. I modified this recipe with what was thawed out and on hand. I used chorizo and ground beef and a mix of regular Chile powder and Hatch Chile powder plus fish sauce and braggs aminos instead of Worcestershire sauce. I used a large can of peeled tomatoes and cut the tomatoes with scissors instead of the fire roasted tomatoes I usually use because the chorizo had spices in it and didn’t want to overpower the flavor. No bay leaf since I can’t have anymore. I thoroughly enjoyed this dish and will definitely put in my rotation again. Thank you for creating this recipe!😇
Maya | Wholesome Yum
0I’m so glad you liked it, Ann Marie! Thank you for sharing your variation.
Lindsay Privette
0This recipe is fantastic!!! I’m having it for lunch today and it is absolutely delicious. Quick and easy. Thanks!
Maya | Wholesome Yum
0I’m so glad you liked it, Lindsay! It’s perfect for lunch the next day.
Andrea
0I chose stovetop cooking. I used some frozen jalapeños from my garden instead of the canned chili’s. My non keto husband loved it. He’s going through a heat era! I thought it was good as well.
Maya | Wholesome Yum
0Thank you for sharing, Andrea! I’m so glad you and your husband loved this low carb chili.
S
0I made this in my slow cooker (actually, Instant Pot set to slow cook function and sauteed the meat in the pot), added 1 can of pinto beans, 1 Tbsp of cocoa powder, and 1 Tbsp of Vietnamese fish sauce. Both just kind of add extra depth to the flavor and you can’t specifically tell either is there. The chili was wonderful, we (adults, 6 year old, and 2 year old) all loved it. Thank you!
Maya | Wholesome Yum
0Thank you for sharing your variation! I’m happy you and your family enjoyed it.
Delores
0This chili was delicious, one of the best I’ve ever made. So appreciate that it is low carb and I didn’t miss the beans at all. I will be making it again and again! Thank you.
Maya | Wholesome Yum
0I’m glad you thought it was the best, Delores! Thank you so much. Hope you make it again soon.
Lynn
0February in Illinois means chili times. This is simmering on the stove top as I type. Perfect fuel for this chilly day. Only thing I omitted was the bay leaf and its because I am out of stock..oops
Maya | Wholesome Yum
0Hi Lynn, Haha, absolutely — I grew up in Minnesota so I know what that’s like. Hope you love this keto chili!
kathy
0finally chili my husband will eat. beans or no beans debate has been going on for over 40 years!
Maya | Wholesome Yum
0Thank you, Kathy! I’m so glad you and your husband liked it. I do have a classic chili recipe with beans if you two want those included.
Natalie Phillips
0Can I omit the chilis as well as the bell pepper?
Maya | Wholesome Yum
0Hi Natalie, This recipe doesn’t have any bell peppers. You could use regular diced tomatoes without the green chilies if you prefer, but I don’t recommend omitting the chili powder as that’s the main flavor of chili.
Valerie Jenkins
0This is my favorite chili recipe! I have made it so many times. You don’t miss the beans at all.. Most of the time I make it on the stove top…Either way its cooked, it is delicious!
Maya | Wholesome Yum
0I’m so glad this is your fave, Valorie! Thank you so much.
Linda Spradlin
0This was the best keto chili I have ever made! I was a little scared about the 1/4 cup of chili powder but I took the chance and it was SO good!
It is now saved in my book of favorite recipes to be made over and over again. I wish I would have remembered to take a picture but it was gone too soon!
Maya | Wholesome Yum
0Wow, thank you for the glowing compliment, Linda! I’m happy to hear this made it into your favorites. Enjoy!
Debbie Glass
0I haven’t made this yet, but I already know it is great, because it’s almost identical to the Texas chili I’ve been making for several years, since starting keto, using my own modifications. The few changes you have added can only make it better!
Thanks for keeping us supplied with new and easy keto meals!
Maya | Wholesome Yum
0Thanks, Debbie! Sounds like great minds think alike, hehe. 🙂 Hope you love this one!
Julie Bridson
0looks great and I want to try it. I can’t find the keto serving size anywhere, including in your notes…Help!
Maya | Wholesome Yum
0Thanks, Julie! The serving size is 1 cup, and it’s in the notes above the nutrition info on the recipe card. Hope this helps!
John R.
0What ratio of beef to fat did you use?
Maya | Wholesome Yum
0Hi John, I use 85/15. Any kind will work, but if yours is higher in fat, you may want to drain it after browning to prevent the chili from being greasy.
Lisa
0I made this tonight and added peppers and jalapeños and a little water. I mistakenly forgot to buy tomato paste so that was not added but it tasted great anyway! Great keto recipe! Sooo yummy❤️
Maya | Wholesome Yum
0That’s great, Lisa! Thanks for sharing your variation and glad to hear it worked well.
Roxanne Brady
0Very easy to make and very tasty.
Maya | Wholesome Yum
0Thanks, Roxanne!
Scott
0I’ve made this recipe several times, most recently for an NFL playoff party. Very well received. Served with cornbread, and shredded cheese, diced scallions, sour cream, Fritos for toppings. On occasions, I’ve enhanced with various ingredients, such as diced green pepper, diced jalapeno, dark red kidney beans, bacon smoked sea salt, and Chipotle infused olive oil. Due to time constraints, I have prepared it using a dutch oven with your stovetop directions.
Linda Blaksley
0I made this delicious chili last night for the family. I forgot to get tomato paste, so I used tomato sauce instead and it was absolutely wonderful. My family added beans to theirs and loved it. It was easy to make and I will definitely make it again. I had thought I could no longer have chili, but you have proven me wrong. Thank you so much.
Maya | Wholesome Yum
0Thanks, Linda! I’m glad the substitution worked well for you.
Debra Sargent
0I made the Keto chili. It was very tasty but I miss the beans.. I’m diabetic! Type 2!
Maya | Wholesome Yum
0Hi Debra, You could try my other easy chili recipe that has beans in it, but it’s higher in carbs. It might work for you depending on your individual needs.
malietoa0709
0Delicious! My husband rated it a 9 out of 10! I always make him rate new recipes so I know if it is a “keeper”. This chili recipe is a keeper! I made it in the Instant Pot added about 1/4 cup of chicken broth (that is the only broth I had on hand). It was thick and not watery. I will definitely make this again and try ground venison next time.
Maya | Wholesome Yum
0Thank you! I’m so glad this is a keeper in your family. Enjoy!
Teresa
0This was excellent! I was a little concerned it might be too much chili powder but not at all. I did add some beans because my husband thinks chili should have beans so it was higher in carbs but I will keep working on him! We love your recipes.
Maya | Wholesome Yum
0I’m glad you liked it, Teresa! Yes, the chili powder seems like a lot but I think it’s just right! You can definitely add beans if your husband prefers them included, or just make my other chili recipe that’s based on this recipe but includes beans.
Jane Whitley
0I want to make this chili for a grandson who is type 1 diabetic. Have been wanting to use experiment with using edamame beans in chili to add more protein, and wondered how you think that would work?
Since he is in college now I want to make some recipes that can be frozen to take to him to have on hand.
Maya | Wholesome Yum
0Hi Jane, I have not added edamame to this recipe. It’s lower in carbs than black beans normally used in chili, but not by much. The beef in this recipe has a lot more protein than beans or edamame do. Black soybeans are lower in carbs than edamame, so while I personally don’t use or recommend soy for other reasons, if you’re okay with it I would use those over edamame. Hope this helps! And it’s very nice of you to make freezer meals for your grandson, how sweet!
John Campbell
0Very good. We will reduce the oregano next time, but just what we wanted (would leave 4.5 if I could). Thanks!
No
0Nope, the entire idea of a slow cooker is NOT to have the additional step of browning the meat first! Or adding another items to wash. I’m sure this is a wonderful recipe but crock pot recipes should be ONE step only…..adding everything to ONE container (i.e..the crock pot).
Olivia Wiggins
0Many slow cookers now have a sauté/sear function — still just one pot but you get the great flavor that comes with browning the beef (and veggies!) first.
Maya | Wholesome Yum
0Sorry, I disagree that this is the only way to use a slow cooker. You can certainly break up the meat and add it raw, the flavor just won’t be the same. This is true with any beef recipe in the slow cooker – browning first is always better.
Donnie
0This a wonderful recipe for a one person home. This chili tastes just as good reheated!
Maya | Wholesome Yum
0Thank you, Donnie! Yes, I think it’s delicious reheated.
Michelle
0This has become my go to chili recipe. A little sour cream and grated cheddar – delish!
Amanda
0I just started keto, and was struggling to figure out what to make. I’m so glad I found this site, this chili was so good, will definitely make again!
Maya | Wholesome Yum
0Welcome, Amanda! I’m so glad you liked this recipe.