With this flavorful, ground beef keto chili, you won't miss the beans! Plus, this high-protein, low-carb chili is only 3.8 net carbs per serving and takes about 35 minutes to make.
Our quick and easy keto chili recipe is just as flavorful and rich as chili that has been simmered for a long time. While most classic chili recipes require simmering for at least 45 minutes or more to impart a deep, rich flavor, this quick keto chili needs to simmer for only 20 minutes, which makes it a perfect weeknight recipe — especially since most of the time is hands-off.
To make this quick keto chili full of flavor, we use a few unconventional ingredients like Rao’s Arrabbiata Sauce (you may use another low-carb arrabbiata sauce if you prefer) and chipotle peppers in adobo sauce as flavor bombs. It may seem strange to add a pasta sauce to chili, but it adds a deep, rich flavor that you can't get from tomato paste.
And if you haven't tried chili without beans, you'll likely love it just as much, if not more. It's just as hearty and protein-rich as chili with beans and the flavor is all there, especially with this chili.
We usually double the recipe and store leftovers in the fridge, so we can have it for lunches or dinners throughout the week. Give it a try and let us know what you think.
Why Make This Recipe
- It's full of flavor. To make this sauce full of flavor, we add unconventional ingredients like arrabbiata pasta sauce (a spicy pasta sauce) and chipotle peppers in adobo sauce, so the chili bursts with spicy goodness (don't worry, it's not too spicy!).
- It’s quick and easy. This fast keto chili takes about 35 minutes to prepare. Plus, most of that time is hands off, making it an easy weeknight dinner.
- It’s low in carbs. This low-carb chili is only 3.8 net carbs per serving. We were able to keep the carbs low by carefully balancing the amount of Rao’s Arrabbiata Sauce, beef broth, celery and onions.
- It’s just 8 ingredients. This recipe uses ingredient "shortcuts," such as arrabbiata pasta sauce and chipotle peppers in adobo sauce, to infuse a deep flavor with less ingredients.
Ingredients
Ingredients for this chili include:
- Grass-fed ground beef (85% lean): You can purchase leaner or less lean meat if you prefer. We highly recommend grass-fed beef since it's healthier, more nutrient dense, and lower in fat.
- Rao's Arrabbiata Sauce: A secret ingredient that adds a rich, deep flavor! You can use another low-carb arrabbiata sauce if you prefer (just be sure no sugar is added!), but we believe Rao's is one of the best low-carb sauces out there (in terms of taste and clean ingredients).
- Beef broth: You can use chicken broth in a pinch if needed.
- Diced celery: We love celery in chili since it adds such a lovely flavor and texture to the dish.
- Diced onion: Onion is a must in chili! To keep the carbs low, we use a little less than other recipes.
- Chipotle peppers in adobo sauce: This adds depth of flavor, a little heat, and some smokiness.
- Ground chili powder: A must for chili!
How To Make
This easy keto chili is made in just a few steps!
Step 1: In a large pot over medium-high heat, cook the ground beef until browned and no until no longer pink, about 6 or 7 minutes. (Note: You may add a little avocado or olive oil to pan before adding beef, but that is optional due to fat in beef). Season with salt and pepper. Pour off most of fat (leave a little in pan for veggies) and set meat aside on separate plate. Add diced onion and celery to pan and cook until tender, about 5 to 6 minutes. Return beef to pot with onion and celery.
Step 2: Stir in chili powder, chipotle peppers in adobo sauce, arrabbiata sauce and beef broth. Bring to a boil.
Step 3: Then, reduce heat and gently simmer, uncovered, for 20 minutes. Stir occasionally. Season with salt and pepper to taste. Remove pot from the heat and let rest for about 5 minutes before serving (this will thicken the chili even more).
Keto Chili Toppings
Since each keto bowl of chili is only 3.8 net carbs, you can load up on yummy toppings, which is one of our favorite parts of a delicious bowl of chili! There are so many low-carb and keto toppings to consider, including grated cheddar cheese, sour cream, diced avocado, chopped bacon, fresh herbs, or jalapeno peppers.
Recipe FAQ
Unfortunately, most beans that are used in chili (such as kidney, black or pinto) are higher in carbs and would no longer make this chili keto-friendly. However, if you're on a low-carb diet that allows a higher amount of carbs, then you may incorporate beans, as long as the higher carb count works for you.
You can still make a hearty chili without beans! Simply replace beans with more meat (such as beef, turkey, pork or a combination of them) and/or more low-carb veggies like celery, bell pepper, zucchini, and riced cauliflower.
Chili powder is low in carbs for a spice. Be careful, though, as not all spices are low in carbs. Chili powder is about 1 net carb per tablespoon (4 grams of total carbs with about 3 grams of fiber).
You can store the chili in a closed container in the fridge for up to three or four days. In fact, it may taste even better on the second day!
Related Recipes
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Quick & Easy Keto Chili
Ingredients
- 1 ½ pounds grass-fed ground beef 85% lean
- ¾ cup diced celery
- ¼ cup diced onion
- 2 tablespoons chipotle peppers in adobo sauce diced
- 1 tablespoon ground chili powder
- ¾ cup Rao's Arrabbiata Sauce or another low-carb arrabbiata sauce
- 1 ¾ cups beef broth
- Salt and pepper to season
Instructions
- Cook base ingredients: In a large pot over medium-high heat, cook the ground beef until browned and no until no longer pink, about 6 or 7 minutes. (Note: You may add a little avocado or olive oil to pan before adding beef, but that is optional due to fat in beef). Season with salt and pepper. Pour off most of fat (leave a little in pan for veggies) and set meat aside on separate plate. Add diced onion and celery to pan and cook until tender, about 5 to 7 minutes. Return beef to pan with onion and celery.
- Simmer: Stir in chili powder, chipotle peppers in adobo sauce, arrabbiata sauce, and beef broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes, until chili has thickened. Stir occasionally. Season with salt and pepper to taste.
- Finish and serve: Remove chili from heat and let rest for about 5 minutes before serving (this will help the chili thicken even more).
Notes
- You can purchase leaner or less lean meat if you prefer. We highly recommend grass-fed beef since it's healthier, more nutrient dense, and lower in fat.
- If you purchase another low-carb arrabbiata sauce be sure there is no sugar added.
- You can store the chili in a closed container in the fridge for up to three or four days.
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