Name: Easy Keto Chili
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil 1 medium yellow onion, chopped 3 cloves garlic, minced; 1.5 pounds ground beef (80/20 preferred) 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon smoked paprika 1 teaspoon salt; 0.5 teaspoon black pepper 2 tablespoons tomato paste 1 can (14.5 ounces) diced tomatoes 1 cup beef broth 2 green onions, sliced (for garnish)

Craving a comforting bowl of chili without the carb overload? This Easy Keto Chili is your answer. Packed with bold flavors, rich textures, and no beans in sight, it’s everything you love about chili—just lower in carbs. Whether you’re meal prepping or feeding a crowd, this hearty bowl brings all the satisfaction without compromising your keto goals.

Think of this as your weeknight hero. Ground beef seared until golden, simmered with tomatoes and aromatic spices, then topped with fresh green onions for a punch of color and freshness. It’s the kind of dinner that fills you up, keeps your macros in check, and leaves your kitchen smelling like home.

Preparation Phase & Tools to Use

To nail this Easy Keto Chili, you’ll want to prep smart and cook efficiently. Here’s what you need:

Large Dutch Oven or Heavy-Bottomed Pot: Crucial for even heat distribution, allowing your chili to simmer low and slow without burning.
Wooden Spoon or Spatula: Ideal for breaking up ground beef and stirring without scratching your cookware.
Sharp Chef’s Knife: For precise chopping of onions, garlic, and other aromatics that build the chili base.
Cutting Board: Preferably one with a non-slip base to keep things steady and safe while you chop.
Measuring Spoons & Cups: Ensures accuracy when it comes to spices and liquids—critical for flavor balance.

Ingredients for the Easy Keto Chili

Ground Beef: The protein-packed star of the dish. Choose 80/20 for the best flavor and richness.
Diced Tomatoes (Canned): Adds body and acidity without the carb load of beans.
Tomato Paste: Deepens the tomato flavor and helps thicken the chili.
Beef Broth: Adds depth and helps everything simmer smoothly.
Garlic Cloves: Fresh garlic boosts the savory intensity.
Yellow Onion: Adds a mild sweetness and aromatic base.
Chili Powder: For warmth and signature chili spice.
Cumin: Adds a smoky earthiness that defines a good chili.
Paprika: Brings subtle heat and beautiful color.
Salt & Black Pepper: Enhances and balances the spice profile.
Olive Oil: Used to sauté and bring ingredients together.
Green Onions: For garnish and a fresh contrast to the richness.

How To Make the Easy Keto Chili

Step 1: Sauté the Aromatics

Heat olive oil in your Dutch oven over medium heat. Add chopped onions and garlic. Cook until translucent and fragrant, about 3-4 minutes.

Step 2: Brown the Ground Beef

Add the ground beef, breaking it up with a wooden spoon. Sear until fully browned with no pink remaining. This step develops crucial flavor through caramelization.

Step 3: Stir in the Spices

Add chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the meat and onions evenly with the spices.

Step 4: Add Tomatoes and Broth

Mix in the tomato paste, canned tomatoes, and beef broth. Stir until well combined, scraping the bottom of the pot to lift all that flavor.

Step 5: Simmer and Reduce

Lower the heat and let the chili simmer uncovered for 30–40 minutes. Stir occasionally. The mixture will thicken as it reduces.

Step 6: Garnish and Serve

Ladle the chili into bowls and top with sliced green onions. You can also add shredded cheese or a dollop of sour cream if your macros allow.

Serving and Storing This Easy Keto Chili

This chili is best served hot, straight from the pot with your favorite keto toppings—think shredded cheddar, sour cream, or jalapeños for heat. It’s a natural partner for almond flour biscuits or served over cauliflower rice for a more filling dish.

Storing is simple: allow the chili to cool completely, then transfer to an airtight container. It keeps in the fridge for up to 4 days and freezes beautifully for up to 3 months. Reheat on the stovetop or microwave, adding a splash of broth if it thickens too much.

Frequently Asked Questions

Can I make this chili in a slow cooker?

Absolutely. Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours.

What can I substitute for ground beef?

Ground turkey or chicken are leaner options. If using, consider adding a splash of Worcestershire or coconut aminos for extra umami.

Is tomato paste keto-friendly?

Yes, in moderation. It’s concentrated but used sparingly, and the carb content stays low per serving.

Can I add beans if I’m not strict keto?

Of course. Black beans or kidney beans are classic additions if you’re not limiting carbs.

What toppings work for keto chili?

Try avocado slices, shredded cheese, sour cream, jalapeños, or crushed pork rinds for crunch.

Can I meal prep this chili?

Yes! It’s perfect for batch cooking. Portion into containers and freeze or refrigerate for easy grab-and-go lunches.

Want More Low-Carb Comfort Food Ideas?

If you’re into cozy meals that stay within keto bounds, explore these too:

The Creamy Broccoli Cheddar Soup is a velvety, cheesy hug in a bowl.
You might enjoy the Buffalo Chicken Lasagna if you love a zesty twist on comfort classics.
For another cozy bowl, the Wendy’s Chili Copycat offers a restaurant-style flavor, minus the carbs.
The Hearty Tuscan Bean Soup is perfect if you’re after something more Mediterranean-inspired.
Or change it up with a crisp Italian Grinder Salad — all flavor, no carbs.

Pin and Tell Me How Yours Turned Out

You can save this to your dinner boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you add a smoky twist? Try turkey instead of beef? Leave a comment below. I’m always curious how others put their own spin on it.

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