This keto chili recipe makes the perfect chill-chasing dinner or lunch.
Holly’s Highlights with a Kick
- Flavor: This no-bean chili has a rich, savory flavor. There is a subtle kick from the chili powder and a natural sweetness from the bell peppers and zucchini. The combination of tomato sauce, tomato paste, diced tomatoes, and ground beef makes it a hearty, flavorful meal.
- Skill Level: Pulling this together involves basic cooking techniques like browning ground beef, sautéing vegetables, and simmering. So simple and quick.
- Budget Tip: Substitute fresh bell peppers and zucchini with frozen mixed vegetables.
Keto-Friendly Ingredients
- Meat: Use lean ground beef if possible, and be sure to drain the fat.
- Sauce: This recipe is all about the rich and robust sauce! Look for low-sodium and sugar-free broth and tomato products.
- Vegetables: Zucchini, bell peppers, and diced onions bring a vibrant pop of color to this dish, but are equally as delicious.
- Seasonings: Chili powder is the main seasoning in this recipe. Use store-bought or mix up a batch of this easy DIY chili powder to use in all your low-carb recipes.
Chili Twists
- Add some ground pork to the beef for an extra juicy chili. Other proteins like turkey and steak are also delish in keto chili. Make a white chili using chicken and cream cheese instead of tomatoes for the sauce. Or omit the meat entirely for a vegetarian version.
- Add a jar of low-sugar marinara or pizza sauce for extra flavor if you have it on hand.
- Bump up the extra veggies and add sliced mushrooms, broccoli, and cauliflower.
- Spice it up with a zesty southwest blend for a more Tex-Mex flavor.
How to Make Keto Chili
- Cook beef, onion, and garlic in a large saucepan. Drain fat.
- Add vegetables and seasonings and cook until softened (full recipe below).
- Stir in remaining ingredients and simmer until thickened.
- Garnish before serving.
Fast-Track Flavor
- The longer chili simmers, the thicker it gets while the flavors become more robust. For an extra thick chili with a bump of fiber and antioxidants, stir in about half a can of pumpkin puree in Step 3. Adding extra beef broth will thin out the chili if it becomes too thick.
- Add a splash of Worcestershire sauce or a dash of smoked paprika while browning the beef to instantly deepen the savory flavor without any extra cooking time.
- If adding extra veggies, be sure they are cut into bite-sized pieces so a little bit of everything gets onto every spoonful.
- Top keto chili with sour cream, cheese, salsa, diced avocados, black olives, green chiles, or jalapenos.
Second-Day Satisfaction
Keep leftover no bean keto chili in a covered container in the refrigerator for up to 4 days and reheat portions on the stovetop or in the microwave. Freeze portions in zippered bags for up to one month and thaw in the refrigerator overnight.
Keto Chili Goes Great With…
Did you enjoy this Keto Chili Recipe? Leave a comment and rating below.
Keto Chili Recipe
This keto chili recipe is made by simmering ground beef with tomatoes, beef broth, and spices for a simple meal that’s full of flavor.
Equipment
Ingredients
- 1 pound lean ground beef
- ¼ cup diced onion
- 2 cloves garlic
- 1 green pepper diced
- ½ red bell pepper diced
- 1 small zucchini shredded
- 1 tablespoon chili powder
- 14 ounces diced tomatoes undrained
- 1 cup beef stock
- 1 cup tomato sauce
- 2 tablespoons tomato paste
Instructions
- Brown ground beef, onion, and garlic in a large saucepan until no pink remains. Drain fat.
- Stir in peppers, zucchini, and chili powder. Cook until pepper begins to soften, about 3-4 minutes.
- Add diced tomatoes, beef stock, tomato sauce, and tomato paste, then simmer until thickened, about 15 minutes.
- Garnish as desired.
Video
Notes
- Simmer chili on the stovetop to help thicken and intensify the flavors.
- Garnish as desired with toppings such as shredded cheese, tomatoes, jalapenos, and green onions.
- Leftovers will keep in an airtight container for 4 days and in the freezer for 1 month.
Nutrition Information
Calories: 231kcal | Carbohydrates: 16g | Protein: 29g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 728mg | Potassium: 1224mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1770IU | Vitamin C: 68mg | Calcium: 81mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This looks amazing and I plan to try it.! I, personally, will add black soy beans for texture. In chili, they taste like the real thing, without all the carbs.
Let me know how it turns out Jeaneen, that sounds delicious!
Where do you find black soy beans? I have looked and looked. Awesome idea by the way!
can you tell me how big a serving is?
Turned out great!!!
The recipe makes 4 servings Joanne. Enjoy!
What is the size of a serving? 1c, 1 1’/2 c etc.?
Each serving is approximately one cup. Enjoy Alma!
16 carbs hard to believe is this correct? I would really like to try this recipe but am afraid of the number of carbs
Hi Vicky, this recipe does have 16 carbs per serving. The majority of these are coming from the tomato products (a 14 oz can of diced tomatoes has approximately 16 carbs and a cup of tomato sauce has approximately 13 carbs). For the most accurate information I recommend using an online calculator such as MyFitnessPal.
I saw that steak can be used. Could you please share how it can be done? Thank you very much
Hi Loan, you can cube and brown the steak in step one before proceeding.
love your recipes
Peggy, thank you.