Don’t you just love having a big bubbling pot of chili? It’s hearty, flavorful, and warms you up from the inside out. This keto chili recipe streamlines dinner without sacrificing any of that rich, slow-cooked taste. It's low in carbs, high in protein, and full of vegetables. It’s also naturally grain-free, dairy-free, and legume-free.
The Keto-Friendly Chili
This chili is a great recipe to experiment with. Most chili recipes have beans, which are not keto-friendly. Some also contain higher carb ingredients like tomato juice and spice mixes with starches and sugars. Removing beans lowers the carb count dramatically, resulting in a chili that’s less likely to leave you feeling overly full or bloated.
Why This Recipe Works
This recipe is perfect for those on a low-carb or keto diet. It allows you to enjoy a comforting bowl of chili without the guilt. It is also a family favorite. It’s a hit with many people.
Key Ingredients and Substitutions
- Meat: The recipe calls for ground beef, but you can substitute ground turkey or ground chicken. You can even use a combination of ground beef and pork or chunks of chicken thighs, breast, steak, or chuck roast. It is suggested to picking out quality lean ground beef for this recipe.
- Vegetables: The base includes onions, bell peppers, celery, and garlic. You can add chopped zucchini, eggplant, or riced cauliflower.
- Tomatoes: A variety of tomatoes adds an additional layer of flavor. Diced fire-roasted tomatoes and simple diced tomatoes are recommended. Red Chili Puree can be used instead of tomato sauce or tomato paste.
- Green Chiles: Diced green chiles add a subtle kick of spice.
- Broth: Beef broth is used for depth. It can be replaced with beer, but this is not suitable for a Keto or Whole30 diet.
Essential Equipment
- Instant Pot 6 qt Stainless Steel Electric Pressure Cooker
- Ninja Foodie Smart XL with Thermometer
Instant Pot Keto Chili Recipe
This recipe uses the Instant Pot, which drastically cuts down the cook time.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon allspice
- 1 (14.5 ounce) can diced fire-roasted tomatoes, undrained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chiles, undrained
- 1 cup beef broth
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Chopped parsley, for garnish
Instructions:
- Sauté Vegetables: Pour 1 tablespoon of oil in your Instant Pot and turn it to 'Sauté' mode. Once hot, sauté the onion, bell pepper, celery, and garlic until they begin to soften, about 3 minutes.
- Brown Beef: Add the remaining oil along with the beef and cook until the beef begins to brown, about 3-4 minutes. Carefully drain any excess fat.
- Add Seasonings: Add the chili powder, smoked paprika, cayenne, and allspice and cook until the beef is no longer pink and completely browned, about 3-4 minutes.
- Combine Ingredients: Add all the remaining ingredients, except the parsley, and stir until well combined.
- Pressure Cook: Cover the Instant Pot (make sure it's set to 'Sealing') and turn it to 'Manual Mode' (it should immediately be set for high pressure). Set it for 10 minutes.
- Natural Release: Once cooked, let it steam release naturally.
- Thicken (Optional): Once the steam is released, remove the lid and turn it to 'Sauté' mode. Cook for 2-4 minutes, stirring frequently, until some of the water has evaporated.
- Serve: Serve hot, garnished with chopped parsley and your favorite keto-friendly toppings.
Slow Cooker Instructions:
- Sauté Onions & Garlic: In a skillet over medium-high heat, add olive oil and cook the chopped onion for 4 to 5 minutes until translucent. Add the garlic and cook for a minute.
- Cook Ground Beef: Add the ground beef. Cook for 7 to 10 minutes, breaking apart with a spatula until browned. Drain on paper towels if there is excess grease.
- Transfer to Slow Cooker: Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, and stir until combined.
- Slow Cook: Place the lid on the slow cooker and cook for 6-8 hours on low or 3-4 hours on high.
- Serve: Serve.
Stovetop Instructions:
- Sauté Onions & Garlic: Heat oil in a dutch oven, non-stick pan, or skillet over medium-high heat, add olive oil, and cook the chopped onion for 4 to 5 minutes until translucent. Add the garlic and cook for another minute.
- Cook Ground Beef: Add the ground beef. Cook for 7 to 10 minutes, breaking apart with a spatula until browned. Drain on paper towels if there is excess grease.
- Add Remaining Ingredients and Cook: Then add the remaining ingredients, stir to combine, and reduce to low. Cover the pan and let it simmer for 1 ½- 2 hours, until desired thickness.
- Serve: Serve.
Tips for the Perfect Keto Chili
- Spice Level: To adjust the level of spiciness, replace the jalapeno or remove the seeds and membrane.
- Thickening: This chili is naturally thick. However, if you want your chili even thicker, cook it for longer on a low heat setting. As the ingredients simmer, the moisture evaporates, which gives it a thicker consistency. For stovetop and slow cooker versions, you could also omit the beef broth.
- Sweetness: Add in some Worcestershire Sauce (about 1 tablespoon or two).
Serving Suggestions
Top this chili with diced avocado or a dollop of dairy-free sour cream and a sprinkle of sliced scallions. Serve chili along the side of spaghetti squash or vegetable "zoodles" for an even faster version of side dish. Spoon chili over crunchy ice burg lettuce and garnish as desired.
Read also: Easy Low-Carb Cheese Crackers
- Toppings: Try different cheeses, like sharp cheddar or pepper jack. Or, top your chili bowl with colorful veggies, like green onions, black olives, bright red tomatoes, or crisp shredded lettuce. Or put this chili over the top with mashed avocado, tangy sour cream, and bacon bits!
- Side Dishes: If your diet allows it, try pairing it with Sweet Potato Cornbread, Cornbread With Creamed Corn, or Easy Sweet Vegan Cornbread With Applesauce. Keto Chili also pairs beautifully with a light and refreshing salad.
Keto-Friendly Garnishes and Side Dishes
Finding Keto Friendly garnishes and side dishes can be a challenge. Serve a crowd with this phenomenal Columbia Restaurant’s 1905 Salad, or go classic with Caesar Salad.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. This chili also freezes beautifully-just cool completely, then transfer to a freezer-safe container. It’ll keep for up to 3 months.
- To Store: Chili tastes even better the longer it sits before serving it.
- To Freeze: Once completely cooled chili in an airtight freezer-safe container and store in the freezer for up to 6 months.
- Reheating: Warm the chili in the crockpot or on the stovetop until it’s heated through. Or, microwave the recipe to quickly and effortlessly reheat it.
Common Mistakes to Avoid
- Hidden Sugars and Starches: If you use a pre-packaged seasoning mix, be sure to check the ingredients list. There can be hidden sugars and starches in the packet (ie: corn starch, flour, glucose, etc…).
- Too Many Onions: Onions are a delicious part of most chili recipes but, they can throw off your keto diet if used in large amounts. So, when you increase the veggies in your chili, be mindful of increasing the onions too much.
- Not Deglazing the Pot: When using the Instant Pot, it's important to deglaze the pot by scraping up any bits on the bottom of the insert after browning the beef. This helps to prevent the burn signal.
Read also: Keto Calorie Counting: A Detailed Guide
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