This keto chili is the kind of recipe that wins first place at the county fair and tastes so good you could serve it to anyone and expect a clean bowl in return.

It’s very similar to my popular paleo chili recipe but has a few tweaks to reduce the carbs to only 6 grams without sacrificing any of the flavors or rich texture. Ready to make some?

A bowl of keto chili topped with sour cream, cheese, and avocado.

Can You Eat Chili on Keto?

Traditional chili recipes aren’t keto-friendly due to the high carb count in beans, but THIS recipe is! By swapping beans for chopped lower-carb veggies, we get a super hearty batch you can cozy up to on game nights or whenever that chili craving hits.

And when I say veggies, I’m not talking about beef and vegetable soup that’s labeled “chili”. I wouldn’t do that to you. You’re not looking for soup, you want a thick and delicious bowl of awesome.

Instead, we add finely chopped cauliflower and zucchini and cook them down with all the delicious spices and tomato broth. They do such a good job of blending in with the meat it’s like magic.

Keto Chili Ingredients

Here’s everything you’ll need to whip up a batch of the best-tasting low-carb chili on the planet:

Ground beef: lean ground beef or turkey work great.
Garlic: does its thing and adds flavor.
Oil: to sauté the veggies.
Onion: adds a delicious aroma
Celery: works in tandem with garlic and onion.
Spices: chili powder, cumin, oregano, and cayenne!
Salt: enhances the other ingredients’ flavors.
Zucchini: soaks up the delicious spices and rich broth.
Cauliflower: adds bulk and makes a low-carb swap for beans.
Diced tomatoes: opt for low-sodium tomatoes and make sure to keep the liquid; you’ll need it!
Tomato paste: super rich and helps thicken the chili.
Water or stock: just enough to help the veggies cook down.
Toppings: sliced avocado, shredded cheese, and sour cream.

Remember to grab the measurements from the printable recipe below.

bowl of low carb chili topped with sour cream and cheese

How to Make Keto Chili

Grab a cutting board and knife because some chopping is required. Once that’s out of the way, cooking is a breeze.

Prep
Chop the garlic, onion, celery, cauliflower, and zucchini.
Brown the beef
Heat a large cast-iron skillet or pot over medium-high heat. Add the beef and garlic and cook until the meat is browned and cooked through. Drain off the excess fat with a large spoon and transfer the meat to a plate.
Sauté the veggies
To the skillet, add the oil, onions, celery, and seasonings, and cook for 5 to 7 minutes over medium-high heat. Once the veggies are softened, add the zucchini and cauliflower. Cook for an additional 2 minutes.
Stir it all together
Add the cooked beef, diced tomatoes, tomato paste, and broth. Stir to combine and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
Serve it up
Once the chili has thickened and your kitchen smells amazing, remove it from the heat and serve in bowls with your choice of toppings.

How Many Calories and Carbs are in Keto Chili

Each serving of this keto chili has only 172 calories and 6 grams of net carbs (8.4 total carbs – 2.4 grams of fiber). My friends, that’s a perfect macro count for a crazy-good bowl of chili.

Keto Chili Toppings

Just because this chili recipe is low-carb doesn’t mean we have to skimp on the yummy toppings! Here are a few ideas you could dollop or sprinkle over the top of your bowl:

Sliced avocado
Shredded cheese of any kind
Sour cream
Chopped cilantro
Black olives

two bowls of keto chili filled to the top with sour cream, cheese, and avocado on top

How to Freeze and Reheat Keto Chili

You can freeze and reheat this chili just like any other recipe. Follow the steps below, and you’ll have a batch stashed away for future meals.

Let the chili cool to room temperature.
Place 1-2 servings of keto chili into a freezer-safe zip bag, remove the excess air, and seal.
Place the bags on a parchment-lined baking sheet and flash freeze for 2 hours or until frozen solid.
Remove the chili bags from the baking sheet and freeze them for up to 6 months!
To reheat, defrost the chili in the fridge, in a cold water bath, or a microwave.
Reheat on the stove-top over medium-high heat and serve!

Success Tips for Keto Chili

Follow the recipe along with these easy tips, and you’ll be a chili-making queen.

Don’t skip on the spice
Spice is king when it comes to a great batch of chili, and I’m not talking burn your tongue spicy, but that kick of smoky flavor.

Add the tomato liquid
Gives the recipe more tomato flavor and replaces some of the water or stock needed.

Don’t add too much water or stock
Chili should be THICK; adding too much water or stock will make it more soup-like.

What to Serve with this Low Carb Keto Chili

Below are some low-carb side dishes to serve right alongside your bowl of keto chili:

Simple tossed salad– with oil and vinegar
Avocado salsa– makes a great topping
Sliced jicama
Deviled eggs– chili + deviled eggs, and it’s a party.
Pork rinds- a crunchy swap for tortilla chips.

The Best Ever Keto Chili

Print Recipe

Let me show you how to make a keto chili that would win 1st place at the county fair. It’s hearty, smoky, and low-carb with only 6 net grams!

Author: Laura Fuentes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8
Category: Dinner
Method: Stove-top
Diet: Gluten Free

Ingredients

Units

1 ½ pounds ground beef
2 cloves garlic, chopped
2 tablespoons oil
1 small onion, diced
½ cup chopped celery, about 1 stalk
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon cayenne pepper (optional)
3 medium zucchinis, diced small
2 cups chopped cauliflower
15-ounce can low-sodium diced tomatoes (with liquid)
2 tablespoons tomato paste
1 cup water or beef broth or stock

For topping:

Sliced avocado
Shredded Cheddar cheese
Sour cream

Instructions

Heat a large cast-iron skillet over medium-high heat. Add the beef and garlic and cook until the beef is thoroughly cooked and browned. Drain off excess fat, and set it aside.
To the skillet, add the oil, onions, celery, and seasonings and cook over medium-high heat until translucent, about 5-7 minutes. Once the onions are golden and the veggies are semi-softened, add the zucchini and cauliflower. Cook for 2 minutes, making sure to stir everything well.
Add the cooked beef, diced tomatoes, tomato paste, and broth. Stir to combine and bring to a boil. Reduce the heat and simmer for 20 minutes, stirring throughout.
Serve the chili in bowls topped with avocado, cheese, and sour cream, if using.