Low Carb Keto Chili Recipe – Thick, Flavorful, and Easy to Make
This Thick & Hearty Low Carb Keto Chili Recipe is the perfect comfort food! Made with ground beef or turkey, rich tomato sauce, and no beans, it's flavorful, easy to make, and ideal for meal prep. Enjoy a satisfying, gluten-free, and keto-friendly chili topped with cheddar cheese.
Perfect for family dinners or game day!
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Low Carb Keto Chili Recipe – Thick, Flavorful, and Easy to Make
Ingredients
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2 Pounds Hamburger OR Turkey Burger
3 TBSP Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 Can Tomato Sauce (29 oz)
1 Can Diced Tomatoes (28 oz) (drained)
4 TBSP Thick it
4 tablespoons shredded Cheddar cheese
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Keto Recipes
Low Carb Keto Chili Instant Pot Directions
Stovetop Directions and Variations Below
Try not to use ground beef that has more than 20% fat, as it can make the overall chili very oily. If you don’t have leaner ground beef, you can pan fry the beef separately, drain well and rinse and soak up the excess oil before adding it to the pan with the other ingredients.
Spices– For a spicier kick, add cayenne pepper or red pepper flakes.
Sauté the Meat:
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Set your Instant Pot to the "Sauté" function.
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Brown the hamburger or turkey burger in the pot, breaking it apart into small pieces as it cooks.
Drain the Meat:
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Drain and rinse the cooked hamburger directly in the Instant Pot to remove excess grease.
Add Ingredients:
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Add the chili powder, onion powder, garlic powder, tomato sauce, and drained diced tomatoes to the Instant Pot.
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Stir well to combine all ingredients evenly.
Pressure Cook:
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Secure the Instant Pot lid, set the valve to "Sealing", and select "Manual" or "Pressure Cook" on High pressure for 15 minutes.
Natural Release:
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Once the cooking cycle is complete, allow for a natural release for about 10 minutes.
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Afterward, carefully perform a quick release to release any remaining pressure.
Thicken the Chili:
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Open the lid and stir the chili. Check the thickness.
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If the chili needs more thickening, set the Instant Pot back to "Sauté" mode and let it simmer for a few minutes.
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Stir in the Thick-It to finish thickening the chili to your desired consistency.
Serve:
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Ladle the keto chili into bowls and top each serving with shredded cheddar cheese.
Notes:
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For a thicker consistency, simmer longer or adjust the amount of Thick-It.
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This keto chili is perfect for meal prep and stays delicious when reheated.
Enjoy your hearty, low-carb Instant Pot Keto Chili!
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Stovetop Keto Chili –
Step-by-Step Instructions
Boil the Hamburger:
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Place the hamburger (frozen or thawed) in a large pot of boiling water.
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If frozen, break it apart into small pieces as it cooks.
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Boil until fully cooked and no pink remains.
Drain and Rinse:
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Drain the hamburger thoroughly.
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Rinse the cooked hamburger with warm water to remove excess grease.
Transfer to Skillet:
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Move the drained and rinsed hamburger into a deep skillet.
Add Ingredients:
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Add chili powder, onion powder, garlic powder, tomato sauce, and drained diced tomatoes to the skillet.
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Stir well to combine all ingredients.
Simmer and Reduce:
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Allow the chili to boil down on medium heat for about 45 minutes.
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Stir occasionally, letting the mixture thicken naturally as it cooks.
Thicken Further:
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Add the Thick-It and stir well to finish thickening the chili to your desired consistency.
Serve:
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Ladle the keto chili into bowls and top each serving with shredded cheddar cheese.
Notes:
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For optimal thickness, let the chili boil down for about 45 minutes before adding Thick-It.
The carb count is approximately 5 carbs per 1/2 cup and 10 carbs per 1 cup.
Enjoy your rich, hearty, and flavorful Keto Chili!
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Keto Chili Variations and Serving Ideas:
Keto Chili Stuffed Peppers:
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Hollow out bell peppers and fill them with keto chili. Bake until the peppers are tender and top with cheese.
Keto Chili Zoodle Bowl:
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Replace traditional noodles with zucchini noodles (zoodles) and top them with keto chili for a low-carb alternative.
Keto Chili-Stuffed Portobello Mushrooms:
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Fill portobello mushroom caps with keto chili and bake until mushrooms are cooked through. Sprinkle with cheese before serving.
Keto Chili Avocado Boats:
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Halve avocados and remove the pit. Fill the center with keto chili and garnish with shredded cheese.
Keto Chili Cabbage Rolls:
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Use cabbage leaves to roll up portions of keto chili, then bake until the cabbage is tender. Top with a dollop of sour cream.
Keto Chili Cheese Omelette:
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Incorporate keto chili as a filling in a cheese Omelette for a hearty and satisfying breakfast.
Keto Chili Stuffed Eggplants:
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Cut eggplants in half, scoop out some flesh, and stuff them with keto chili. Bake until the eggplants are tender.
Keto Chili Lettuce Wraps with Guacamole:
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Create lettuce wraps with keto chili and add a dollop of guacamole for a fresh and flavorful twist.
Keto Chili Cauliflower Bites:
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Roast cauliflower florets and toss them in keto chili. Serve as a tasty and low-carb appetizer.
Keto Chili Cheese Stuffed Jalapeños:
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Slice jalapeños in half, remove seeds, and stuff them with keto chili and cheese. Bake until bubbly.
Keto Chili Stuffed Cucumbers:
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Scoop out the seeds from cucumber halves and fill them with keto chili. Top with cheddar cheese.
Keto Chili Stuffed Artichoke Hearts:
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Fill artichoke hearts with keto chili and bake until heated through. Sprinkle with Parmesan cheese before serving.
Keto Chili Stuffed Spaghetti Squash:
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Roast spaghetti squash halves and fill them with keto chili. Top with shredded cheese and bake until bubbly.
Keto Chili Cheese Dip Stuffed Peppers:
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Hollow out mini bell peppers and fill them with a keto chili cheese dip. Bake until the cheese is melted and bubbly.
Keto Chili Cabbage Roll-Ups:
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Roll keto chili in cabbage leaves to create flavorful roll-ups. Bake until heated through and garnish with shredded cheese.
How to store, reheat and freeze Keto Chili
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To store: Chili tastes better the longer it sits before serving. Store chili in the refrigerator, cover it and it will last up to one week.
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To freeze: Place leftovers in a air tight container and store in the freezer for up to 6 months.
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Reheating: You can either microwave (1 to 2 minutes) the chili or reheat it on the stove until warm.
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