Dinner

Keto Low Carb Chili Recipe

ByThomas Greene December 30, 2025December 30, 2025

Introduction

This hearty Keto Chili is a flavorful low-carb meal perfect for satisfying cravings without the carbs. Packed with ground beef, tomatoes, and spices, it’s easy to make in a slow cooker, Instant Pot, or on the stovetop. Enjoy a comforting bowl that fits perfectly into a ketogenic lifestyle.

A close-up image of a black slow cooker filled with thick chili. The chili is rich and chunky with visible ground beef and small pieces of red tomato, all soaked in a deep red sauce. A large metal ladle, coated with some chili on its handle, lifts a scoop of the chili above the cooker, showing its thick texture and meaty contents. The cooker sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Olive oil (just a bit for sautéing)
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

Step 1: In a lightly oiled skillet or pot (depending on cooking method), sauté the diced onion over medium-high heat for 5-7 minutes until translucent. For a deeper flavor, cook for about 20 minutes to caramelize. Add minced garlic and cook for an additional minute until fragrant.
Step 2: Add the ground beef to the pan and cook for 8-10 minutes, breaking it apart with a spatula, until browned.
Step 3: For the slow cooker method, transfer the beef mixture to the crock pot. Add diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, oregano, sea salt, black pepper, and stir. Place the bay leaf in the center if using.
Step 4: Cook in the slow cooker on Low for 6-8 hours or High for 3-4 hours. Remove bay leaf before serving.
Step 5: For Instant Pot, after browning the beef and sautéing onion and garlic, add all remaining ingredients plus one cup of water or broth. Place bay leaf in the center. Close the lid, stop sauté mode, and select “Meat/Stew” for 35 minutes.
Step 6: Allow natural pressure release if possible, or use a quick release. Remove bay leaf before serving.
Step 7: For stovetop, after browning beef and aromatic vegetables, add remaining ingredients and bay leaf to the Dutch oven. Cover and simmer for about 1 hour until flavors meld. Remove bay leaf before serving.

Tips & Variations

For extra depth, caramelize onions before adding other ingredients.
Add a pinch of cayenne pepper if you like more heat.
Replace ground beef with ground turkey or chicken for a leaner option.
Serve with keto-friendly toppings like shredded cheese, sour cream, or sliced avocado.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.