Spicy Keto Chili (No Beans) – Bold Flavor, Low Carb

Love chili but want to keep it low carb? This spicy keto chili skips the beans and loads up on seasoned beef, smoky spices, and rich tomato flavor. It’s hearty, comforting, and easy to make on a weeknight.

You get that classic chili experience—thick, meaty, and satisfying—without the carb crash. It’s also great for meal prep and freezes like a dream. Heat levels are easy to adjust, so make it mild or bring the fire.

What Makes This Special

This chili leans into bold spices and texture instead of beans.

Ground beef and diced peppers create a meaty, chunky base that feels substantial. A blend of chili powder, smoked paprika, and chipotle brings warmth and depth without adding carbs. A splash of beef broth and tomato paste builds a rich sauce that simmers into something cozy and robust.

It’s simple, flexible, and built for topping with creamy add-ons like sour cream and avocado.

Shopping List

• Ground beef (2 pounds, 80/20 for best flavor)
• Olive oil or avocado oil (1–2 tablespoons)
• Yellow onion (1 medium, finely diced)
• Garlic (4 cloves, minced)
• Bell peppers (2, any color, diced)
• Jalapeño (1–2, seeded and minced; keep seeds for extra heat)
• Tomato paste (3 tablespoons)
• Crushed or diced tomatoes (1 can, 14.5 ounces; choose no-sugar-added)
• Beef broth (1 to 1½ cups, low sodium)
• Chili powder (2 tablespoons)
• Ground cumin (2 teaspoons)
• Smoked paprika (2 teaspoons)
• Chipotle powder or adobo sauce (½ to 1 teaspoon, optional for smoky heat)
• Oregano (1 teaspoon, dried)
• Cocoa powder, unsweetened (½ teaspoon, optional for depth)
• Salt and black pepper (to taste)
• Apple cider vinegar or lime juice (1–2 teaspoons, to finish)
• Optional add-ins/toppings: avocado, sour cream, shredded cheddar, chopped cilantro, sliced green onions, pork rinds for crunch

Step-by-Step Instructions

1. Heat a large pot over medium-high and add the oil. When shimmering, add the ground beef. Break it up with a spatula and cook until browned with crispy edges, about 8–10 minutes.
2. Season the beef with a pinch of salt and pepper as it cooks.

   If there’s excessive grease, spoon off a bit, but leave some for flavor.

3. Add aromatics. Stir in the onion, bell peppers, and jalapeño. Cook until the veggies soften, 5–6 minutes. Add the garlic and cook 30 seconds, just until fragrant.
4. Bloom the spices. Add chili powder, cumin, smoked paprika, oregano, chipotle powder (if using), and cocoa powder.

   Stir for 30–60 seconds to toast the spices.

5. Tomato base. Mix in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed or diced tomatoes and 1 cup of beef broth. Stir to combine.
6. Simmer low and slow. Bring to a gentle simmer, then reduce heat to low.

   Cover partially and cook 25–35 minutes, stirring occasionally. Add more broth if you prefer a looser texture.

7. Taste and balance. Season with salt and pepper. Stir in apple cider vinegar or lime juice to brighten the flavors.
8. Rest and serve. Let the chili sit 5 minutes off the heat to thicken.

   Ladle into bowls and add your favorite toppings.

How to Store

• Fridge: Cool completely, then store in an airtight container for 4–5 days.
• Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Lay bags flat for easy stacking.
• Reheat: Warm gently on the stove over medium-low, adding a splash of broth if needed. Microwave in short bursts, stirring in between.
• Meal prep tip: Store toppings separately so they stay fresh and crisp.

Why This is Good for You

• Low carb, high satiety: Skipping beans keeps carbs down while the protein and fat keep you full.
• Nutrient-dense add-ins: Peppers and onions deliver vitamin C, antioxidants, and fiber.
• Balanced fats: Using 80/20 beef adds flavor and helps absorption of fat-soluble nutrients.
• Customizable heat: Spices like chili and chipotle can support metabolism and offer anti-inflammatory compounds.

Common Mistakes to Avoid

• Not browning the meat enough: Pale beef means less flavor.

  Get those browned bits.

• Skipping spice blooming: Toasting spices in fat wakes them up. Don’t rush this step.
• Using sweetened tomatoes: Choose no-sugar-added to keep carbs in check.
• Too much liquid: This is chili, not soup. Add broth gradually and simmer uncovered if it’s too thin.
• Under-seasoning: Salt in layers—meat, simmer, and at the end.

  Finish with acid to brighten.

Recipe Variations

• Turkey or chicken chili: Swap in ground turkey or chicken. Add a tablespoon of oil to prevent dryness.
• Extra smoky: Stir in 1–2 teaspoons adobo sauce from canned chipotles and a dash of liquid smoke.
• Chunky brisket or chuck: Use 2 pounds of diced beef chuck. Brown well and simmer 60–90 minutes until tender.
• Veg-loaded keto: Add diced zucchini or mushrooms in place of beans for extra bulk without carbs.
• White keto chili twist: Swap tomatoes for green chiles, add cream cheese and chicken broth, and use ground chicken.
• Ultra-low carb: Reduce onion and tomatoes slightly and boost with more broth and spices.
• Carnivore-leaning: Skip veggies and tomatoes; use beef, broth, tallow, salt, and spices only.

FAQ

How many carbs are in this chili?

Exact carbs depend on your tomato brand and veggie amounts.

As written, a typical serving lands around 6–9 net carbs. Use no-sugar-added tomatoes and measure onion for best accuracy.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté veggies with spices on the stove first.

Transfer to the slow cooker with tomatoes and broth and cook on Low for 6–8 hours or High for 3–4 hours.

Is this chili very spicy?

It’s moderately spicy. Reduce jalapeño and skip chipotle for mild, or add cayenne and keep the pepper seeds for extra heat.

Can I use pork or sausage?

Absolutely. Ground pork or a mix of beef and spicy Italian or chorizo sausage adds great flavor.

Watch the ingredients on sausage to avoid added sugars.

What can I use instead of tomato?

If you’re minimizing tomatoes, use more beef broth plus a little extra tomato paste for depth. You can also add roasted red peppers for body and color.

How do I thicken chili without flour?

Simmer uncovered to reduce, or stir in a bit more tomato paste. Letting it rest off heat for a few minutes also helps it thicken naturally.

What are the best keto-friendly toppings?

Sour cream, shredded cheddar, avocado, chopped cilantro, sliced green onions, and a squeeze of lime.

Crushed pork rinds add a crunchy “cracker” vibe.

Can I prep this ahead?

Yes. Chili tastes even better the next day. Make it, chill overnight, and reheat gently.

It also freezes well in single portions for easy lunches.

Final Thoughts

This spicy keto chili is everything you want in a bowl: rich, meaty, and full of bold flavor—with none of the beans. It’s simple to make, easy to customize, and perfect for busy weeks or game day. Keep it mild or turn up the heat, then pile on your favorite toppings.

One pot, low carb, big payoff. Enjoy it tonight and save the leftovers for tomorrow—if there are any.