First-Place Low-Carb Chili

Low-carb chili that’s so good it won a non-keto chili cookoff! Big on flavor, low on carbs, and kid friendly. Perfect for chili dogs, keto cornbread, and nachos.

Who doesn’t love a good chili recipe? One thing I’ve learned about chili over the years is that it’s kind of like BBQ. Every region of the country has their specialty and they stick to it. Loyalty, I like it.

Wouldn’t it be fun to travel around the nation on a big ‘ol chili journey? Food + travel = heaven! Those are my retirement goals: eat my way around the world. 

The great thing about chili is that it’s so versatile! It’s comforting, warm, and perfect for game days! Plus, chili is one of the easiest and least expensive meals you can make and it’s packed with flavor!

Before we started eating keto, I fixed chili all the time. In true “Southern grandma” fashion, I never measured any ingredients, but the chili always tasted SO good.

And get this: I adapted my OG chili “recipe” to make it low-carb once we started following keto. Then, I entered it into a chili cook-off and I WON!!! This chili took FIRST PLACE among a bunch non-keto chili eaters. Can you believe that? It’s so good no one knew it was healthy!

What Can I Serve With This Chili?

I 86’d the beans because you know, keto, but I don’t think you’ll miss them. I like to serve chili on top of hot dogs with a little mustard and onion. We also make pork rind nachos and load it up with cheese, sour cream, black olives, and jalapeños. Most often, I serve it with my famous (no seriously, it’s a viral one) Keto Cornbread!

Ingredients

• 1 lb ground beef
• 3 oz chopped onion (about 1/2 onion)
• 3.5 oz chopped green bell pepper (about 1 pepper)
• 1 tbsp butter
• 3 tbsp cumin
• 1.5 tbsp chili powder
• 2 tsp salt
• 1.5 tsp garlic powder
• 1/4 tsp coriander
• 1/4 tsp cayenne pepper
• pinch of black pepper
• 28 oz crushed tomatoes
• 1/2 cup water

Instructions

1. In a skillet over medium heat, sauté the peppers and onions in the butter until they begin to soften, about 3 to 4 minutes.
2. Add the ground beef to the skillet. Break up with a wooden spoon as it cooks. Cook until no longer pink, about 4 to 5 minutes.
3. Add the spices to the beef mixture and stir to coat.
4. Transfer the mixture to the crockpot. Drain grease if desired.
5. Add the tomatoes and water to the pot. Stir to combine.
6. Cook on high for 2 hours or low for 4 hours.
7. If using an Instant Pot, you may complete the sauté steps in the pot on sauté mode. Cook on high pressure for 15 minutes and quick-release the steam.
8. Serve with shredded cheddar cheese and sour cream if desired.

FAQs

How To Store The Chili

If you have leftover chili, you can freeze it in bags and stock your freezer for later this winter. This recipe also makes for a great meal prep option too! It will stay fresh in the fridge for about a week or in the freezer for several months. Make a double batch to save some for later!

First-Place Low-Carb Chili

Anna Hunley

Low carb chili that’s so good it won a non-keto chili cookoff! Big on flavor, low on carbs, and kid friendly. Perfect for chili dogs, keto cornbread, and nachos.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Main Dishes

Cuisine American

Servings 8 cups

Calories 195 kcal

Ingredients

  

1x2x3x

• 1 pound ground beef
• 3 ounces chopped onion about 1/2 onion
• 3.5 ounces chopped green bell pepper about 1 pepper
• 1 tablespoon butter
• 3 tablespoons cumin
• 1.5 tablespoons chili powder
• 2 teaspoons salt
• 1.5 teaspoons garlic powder
• 1/4 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• pinch of black pepper
• 28 ounces crushed tomatoes
• 1/2 cup water

Instructions

 

• In a skillet over medium heat, sauté the peppers and onions in the butter until they begin to soften, about 3 to 4 minutes.
• Add the ground beef to the skillet. Break up with a wooden spoon as it cooks. Cook until no longer pink, about 4 to 5 minutes.
• Add the spices to the beef mixture and stir to coat.
• Transfer the mixture to the crockpot. Drain grease if desired.
  
• Add the tomatoes and water to the pot. Stir to combine.
• Cook on high for 2 hours or low for 4 hours.
• If using an Instant Pot, you may complete the sauté steps in the pot on sauté mode. Cook on high pressure for 15 minutes and quick release the steam.
• Serve with shredded cheddar cheese and sour cream if desired.
  

Notes

This chili may also be made on the stove. Complete steps 1 through 3 in a stockpot. After completing steps 4 and 5, simmer the chili for 2 hours on low, stirring occasionally.

Nutrition

Serving: 1cupCalories: 195kcalCarbohydrates: 10.5gProtein: 11.9gFat: 11.6gFiber: 3.3g

Keyword bean free chili, gluten free chili, keto chili, low carb chili

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