Keto Chili Con Carne: No Beans, All Delicious

You want a meal that feels like a hug, fills you up, and still fits your low-carb goals? This keto chili con carne hits the spot. No beans, no weird substitutes, just real meat, peppers, spices, and a deep, rich flavor that’ll have you going back for seconds. I’ve made this more times than I can count, especially when the weather turns gray or I just want something easy that tastes like it took hours. Spoiler: it didn’t.

Whether you’re doing keto for the long haul or just trying to eat fewer carbs, this is one recipe you’ll keep coming back to. It’s one-pot, freezer-friendly, and better the next day. And yeah, it’s absolutely okay to eat it straight from the bowl with a spoon.

Why You’re Going to Love This Keto Chili Con Carne

You know that feeling when dinner needs to be easy, warm, and satisfying, but you’re sticking to keto?

This chili delivers that cozy bowl of happiness without the carbs. It’s all about simple ingredients, bold flavor, and a dash of real-life magic.

I remember a winter night, the wind howling outside, and this chili simmering on the stove, filling my home with its spicy scent. That’s dinner done.

Let’s break it down: juicy beef, hearty veggies, rich stock, lots of spices. No beans, of course. Just meat, peppers, onions.

You’ll get protein, fat, flavor, and you’ll stay in ketosis. It’s friendly for low‑carb, gluten‑free, dairy‑optional.

Perfect for a chilly evening, meal prep, parties, or curling up with your favorite show and a big spoon.

Ingredients You Will Need For this Recipe

Here’s what you’ll need. No fancy health‑food store trips. Just regular grocery staples:

• 2 lbs (900 g) ground beef – go fatty if you like richness; 80/20 is a good start.

• 1 medium yellow onion, chopped

• 2 cloves garlic, smashed or grated

• 1 red bell pepper, diced

• 1 green bell pepper

• 1–2 tablespoons olive oil or butter

• 2 tablespoons tomato paste – this thickens it and adds depth

• 1 cup beef broth – homemade if you have it, but store-bought is fine

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1–2 teaspoons chili powder – go light if you’re spice-sensitive

• ½ teaspoon dried oregano

• ½ teaspoon salt, more to taste

• ¼ teaspoon black pepper

• Optional: ½ teaspoon cayenne pepper – if you like heat

• Optional: chopped jalapeños, hot sauce, or chipotle peppers in adobo – add if you like it bold

• Toppings: shredded cheese, sour cream, sliced avocado, chopped cilantro

Alright, Let’s Cook this Chili Con Carne

This is the kind of dish that makes your kitchen smell like a hug. Here’s how to bring it together without fuss:

Step 1: Sauté the Base

In a large pot or Dutch oven, heat the oil over medium heat. Toss in the chopped onion and let it soften for 3–5 minutes. You don’t need golden brown, just soft and glossy. Throw in your garlic and give it another minute.

Now add both bell peppers and cook them down for 4–5 more minutes. You want them tender, not soggy. Stir often so nothing sticks or burns.

Step 2: Brown That Beef

Push the veggies to one side. Drop in your ground beef. Let it sit for a minute before stirring—it’ll brown better. Then break it up and stir it through the vegetables. Keep going till all the pink is gone. Drain extra fat if it looks too greasy, but a little fat adds flavor.

Step 3: Flavor Time

Add the tomato paste and stir it in. It’ll coat everything and start to caramelize, giving that rich chili flavor. Now sprinkle in your cumin, paprika, chili powder, oregano, salt, and pepper. Stir it well so everything is mixed.

At this point, your kitchen will smell amazing. You might get hungry halfway through. That’s normal.

Step 4: Simmer Low and Slow

Pour in the beef broth. Stir everything together. Bring it up to a gentle boil, then lower the heat to simmer.

Put a lid on halfway (so it doesn’t splash but still thickens). Let it cook for 30–40 minutes. Stir occasionally. You want it thick, not soupy. If it gets too dry, splash in a little water or more broth.

If you want more kick, this is the moment to toss in jalapeños or cayenne.

What to Serve with Keto Chili

This chili is bold and filling on its own, but if you want sides, go for these:

• Cauliflower rice – light, fluffy, and soaks up the sauce

• Chopped salad – crisp lettuce, cucumber, a bit of tangy dressing

• Low-carb tortillas or keto cornbread if you’ve got a good recipe

• Sliced avocado for creaminess

• Shredded cheese and sour cream to top it all off

It’s comfort food that still fits your low-carb plan. Big win.

Meal Prep and Leftovers: Chili Just Gets Better

This chili is one of those foods that gets even tastier the next day. The flavors deepen and the spices mellow just a touch. Store leftovers in the fridge for up to 5 days or freeze for 3 months.

Here’s a quick breakdown:

• Fridge: Store in airtight containers. Reheat in a pot over low heat or microwave.

• Freezer: Use freezer bags or containers. Label with the date. Thaw overnight in the fridge before reheating.

You can even portion it out for meal prep. Grab-and-go lunches all week. Add a little cheese or avocado before eating.

Swaps and Tricks That Make this Keto Chili Con Carne Yours

This recipe’s flexible. Here’s how you can tweak it and still keep it keto:

• Meat swaps: Ground turkey, chicken, or pork work too. Even shredded beef or brisket if you’re going slow cooker-style.

• No peppers? Add more onion, or toss in chopped zucchini or mushrooms.

• Less heat? Skip the chili powder or just use paprika.

• More fat? Stir in cream cheese or a bit of heavy cream at the end for a creamy chili.

You’re the boss in your kitchen. Use what you’ve got. Taste as you go. Add spice if you need it. This chili forgives a lot.

For Kids and Picky Eaters

I have two kids. One’s a spice fan, one not so much. When I make this chili, I leave out the heat and let them add hot sauce later. They’ll eat it with cheese and sour cream like it’s taco night. It’s one of those rare meals that works for the whole family—even the carb-loving ones, if you hand them a bowl of rice or a tortilla.

It also sneaks in veggies without a fight. Just dice them small and no one notices.

Slow Cooker or Instant Pot? Yup.

You can make this in a slow cooker or Instant Pot if you’re short on time or just want it to cook while you’re out.

Slow cooker method:

• Brown the beef and veggies in a pan.

• Dump everything into your slow cooker.

• Cook on low for 6–8 hours or high for 3–4 hours.

Instant Pot method:

• Use the sauté function to cook the beef and veggies.

• Add broth and spices.

• Cook on high pressure for 15 minutes. Let it release naturally.

A Little History: Where Chili Came From

Chili Con Carne’s roots go way back to the 1800s in the American Southwest. It started as a trail food—just dried beef, dried chili peppers, and whatever spices they had. No beans, no tomatoes. Just meat and spice.

Over time, it picked up extras like beans and became the chili most folks know today. But the old-school, no-bean version? That’s where keto chili feels right at home.

People argue about what makes chili “real,” but let’s be honest—if it tastes good and fits your goals, that’s all that matters.

Conclusion

Let me leave you with a few truths from my own stovetop:

• Let it simmer long. Even 10 extra minutes brings out better flavor.

• Taste it before serving. Add salt, acid (a splash of vinegar), or heat if needed.

• Don’t skip the tomato paste. It pulls everything together.

• Ground beef works best, but chuck roast cut small is incredible if you’ve got time.

• It freezes like a dream. Double the batch, save half for later.

• Chili night never gets old.

That’s it. You just made a low-carb comfort meal that’s good enough to make again next week.

Keto Chili Con Carne Recipe

Print Recipe

A low-carb, no-bean chili made with ground beef, peppers, spices, and rich tomato flavor. Easy to make in one pot, perfect for meal prep, and great for keto diets.

• Author: Jane Summerfield
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dinner, Soup/Stew
• Method: Stovetop
• Cuisine: American, Keto, Low-Carb
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 lbs (900g) ground beef

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1–2 tbsp olive oil

• 2 tbsp tomato paste

• 1 cup beef broth

• 1 tsp cumin

• 1 tsp smoked paprika

• 1–2 tsp chili powder

• ½ tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

• Optional: ½ tsp cayenne pepper or chopped jalapeños

• Optional toppings: shredded cheese, sour cream, avocado, cilantro

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Instructions

• Heat oil in a large pot over medium heat. Add onion and cook 3–5 minutes until soft.

• Add garlic and cook for 1 more minute.

• Add bell peppers and cook another 4–5 minutes until tender.

• Push veggies to the side. Add ground beef and brown until no pink remains.

• Stir in tomato paste and all spices. Mix well.

• Pour in beef broth, stir, and bring to a boil.

• Lower heat and simmer uncovered for 30–40 minutes until thick.

• Taste and adjust seasoning if needed.

• Serve hot with toppings.

Notes

• • Great for freezing; store in airtight containers

  • Use turkey or pork instead of beef if preferred

  • Add more broth if it gets too thick

  • Let it sit a few minutes after cooking for best flavor

Nutrition

• Serving Size: 1 serving
• Calories: 420 Sugar: 3g Sodium: 720mg Fat: 30g Saturated Fat: 12g Unsaturated Fat: 16g Trans Fat: 0.5g Carbohydrates: 7g Fiber: 2g Protein: 28g Cholesterol: 95mg