Low Carb Chili Recipe: Rich, Hearty, and Flavorful Keto-Friendly Comfort Food

Introduction

Chili is one of those comfort foods that warms the soul. When life calls for bold flavor, spicy warmth, and satisfying heartiness, a bowl of chili often delivers. But many classic chili recipes are loaded with beans, sugars, and high-carb ingredients that clash with low carb or ketogenic goals. A low carb chili offers all the richness, the spice, and the depth, while trimming back on the carbs so you don’t feel like you are giving up flavor.

For people tracking macros, managing blood sugar, following keto or low carb diets, or simply wanting a lighter version of chili, this recipe aims to hit the sweet spot. It retains bold taste, satisfying texture, and that slow simmer complexity every good chili should have. In this article you will find a clear ingredients list, step by step instructions, tips for variations, full nutritional breakdown, serving ideas, and answers to frequently asked questions. My goal is to guide you to a chili that tastes homemade, not machine produced, while being carb conscious.

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Ingredients Needed

Below is a table with the key ingredients and approximate calorie count for each (for the quantities used in the recipe below). These are estimates; actual calories depend on brands and cuts used.

Ingredient	Quantity	Approx Calories*
Ground beef (80/20)	500 g	~1,150 kcal
Olive oil	1 tablespoon	~120 kcal
Onion, chopped	1 medium (≈ 150 g)	~ sixty kcal
Red bell pepper, chopped	1 medium	~ thirty kcal
Jalapeno, seeded & chopped	1	~ 4 kcal
Garlic cloves, minced	3 cloves	~ 12 kcal
Diced tomatoes (no sugar added)	1 can (400 g)	~ 80 kcal
Tomato paste (unsweetened)	2 tablespoons	~ 30 kcal
Beef broth (low sodium)	1 cup	~ 15 kcal
Chili powder	2 tablespoons	~ 30 kcal
Ground cumin	1 teaspoon	~ 8 kcal
Smoked paprika	1 teaspoon	~ 6 kcal
Oregano, dried	1 teaspoon	~ 3 kcal
Salt & pepper	to taste	negligible
Optional: shredded cheddar cheese	½ cup	~ 220 kcal
Optional: sour cream (full fat)	2 tablespoons	~ 60 kcal

* Estimates are approximate. Always check labels on your actual ingredients.

When you sum up the basic (non-optional) ingredients, the total calories for the pot are around 1,530 to 1,600 kcal (this is rough). Divided into 4 servings, each serving is roughly 380–400 kcal before optional toppings.

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Step by Step Cooking Instructions

Follow these steps to make a rich, well balanced low carb chili:

1. Prepare ingredients
   Chop onion, red bell pepper, jalapeno, and mince garlic. Open cans of tomatoes and measure tomato paste and broth. Measure spices ahead of time so you can add them smoothly.
2. Brown the meat
   In a large heavy pot or Dutch oven over medium heat add the olive oil. Once it warms up, add the ground beef. Break it up with a spatula or spoon. Brown it thoroughly until there is no pink left and you begin to see some browning. Drain off any excessive fat if desired (though a little fat helps flavor).To try another comforting dish, seePair this meal with Keto Chili Recipe_ for a complete experience.
3. Sauté vegetables
   Into the same pot add onion, red bell pepper, jalapeno, and garlic. Stir and cook for about 3 to 5 minutes until the onions soften and the pepper begins to release aroma. Be careful not to burn garlic—stir quickly once it begins to smell.
4. Add tomato base
   Stir in the tomato paste. Then pour in the diced tomatoes (with juices) and beef broth. Mix well so the paste disperses evenly.
5. Season and simmer
   Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir thoroughly. Bring the mixture to a gentle boil, then reduce heat to low. Cover partially (lid tilted) and let it simmer for at least 30 minutes, stirring occasionally.
6. Adjust consistency
   If chili becomes too thick, add a splash of broth or water. If too thin, uncover and simmer longer to reduce. Taste and adjust salt or spice as needed.
7. Optional finishing touches
   If you like, stir in shredded cheddar or a little sour cream into each serving, or top each bowl with them. Fresh chopped cilantro or a squeeze of lime also brightens flavor.

The chili is now ready to serve. The slow simmer allows flavors to marry and deepen.

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Tips for Customizing the Recipe

• Swap meat types
  Use ground turkey, ground chicken, or a mix of beef and pork to vary flavor and fat content. Adjust seasonings if you choose leaner meats (you may want a bit more fat or broth).
• Go beanless
  Most low carb chili recipes skip beans entirely, or use a very minimal amount of low carb beans (like black soy beans). This helps maintain a low net carb total.
• Add vegetables tactically
  You can add low carb vegetables such as diced zucchini, chopped mushrooms, or cauliflower florets. They bulk up volume and add nutrients without pushing the carb count high.
• Spice level control
  If you prefer milder chili, omit the jalapeno or reduce the chili powder. To intensify, add cayenne pepper or chipotle powder.
• Use different broth bases
  Replace beef broth with bone broth, chicken broth, or vegetable broth depending on what you have on hand. Just ensure low or no added sugar in the broth.
• Make it in slow cooker or Instant Pot
  You can brown meat and vegetables first, then transfer to a slow cooker and cook on low for 4 to 6 hours. Or use pressure cooker mode on an Instant Pot for about 8 minutes, then release pressure. Just ensure seasoning is strong enough to carry through long cook times.
• Thickeners
  If you want thicker chili without adding carbs, reduce longer or stir in a small pinch of xanthan gum (very tiny amount). Alternatively, blend a small portion of chili and stir back in to thicken naturally.
• Adjust salt later
  If you are using broth or canned tomatoes with sodium, wait until near the end to fine tune salt. You can always add, but you cannot remove once it’s in.

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Nutritional Information

Below is a nutritional estimate for one serving of the basic chili (without optional cheese or sour cream). These figures are approximate.

Nutrient	Per Serving (basic chili)
Calories	~ 380–400 kcal
Total Fat	~ 25–30 g
Saturated Fat	~ 8–10 g
Protein	~ 28–32 g
Total Carbohydrates	~ 7–8 g
Dietary Fiber	~ 2–3 g
Net Carbs (Carbs minus Fiber)	~ 5–6 g
Sodium	variable (depending on broth/tomato cans)
Sugar	~ 3–4 g (naturally from tomatoes)

If you add cheese or sour cream, you will add roughly 150–200 additional calories, some fat, and negligible carbs (if full fat). Topping with fresh herbs or lime adds almost nothing but a flavor boost.

Many published versions of low carb chili report net carbs in the range of 4 to 8 g per serving. Adjustments (like vegetables or toppings) will affect those numbers.

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Serving Suggestions

A bowl of chili is lovely on its own, but here are some ideas to elevate it:

• Over cauliflower rice
  Replace regular rice with riced cauliflower for a filling but low carb base.
• With leafy greens
  Serve over a bed of spinach or kale, letting the chili act as warm dressing.
• With keto tortilla chips or low carb crackers
  Crunch adds texture—just ensure they align with your carb goals.
• Toppings galore
  Offer shredded cheddar, sour cream, sliced avocado, chopped cilantro, diced onion, jalapeno slices, lime wedges. Each guest can personalize.
• As a chili bake
  Serve chili in a shallow oven dish topped with a thin layer of cheese and broil briefly until bubbly.
• Side of fresh salad
  A crisp, simple salad of cucumber, tomato, and greens with olive oil helps balance the richness.
• Soup style
  Use extra broth, skip thickening, and serve with a spoon—great for colder weather.
• Portion for leftovers
  Chili often tastes better the next day. Store in airtight containers and reheat gently. Add a splash of broth if it thickened too much in fridge.

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Frequently Asked Questions (FAQs)

Is this chili really low carb?
Yes. Because it omits beans (or uses minimal low-carb beans) and limits high carbohydrate vegetables or sugars, the net carbs are kept modest—usually around 5 to 8 grams per serving, depending on your exact ingredients.

Can I use beans?
You can, but traditional beans (kidney beans, pinto, etc.) add significant carbs. If you want beans, consider black soy beans or other low net carb bean substitutes. Keep the portion small and recalc net carbs.

Can I freeze leftovers?
Absolutely. Let the chili cool, then portion into freezer-safe containers. It should keep well for 2 to 3 months. Thaw overnight in the fridge and reheat slowly, adding liquid if necessary.

How long will leftovers last in the fridge?
Stored in a sealed container, it should be good for about 3 to 4 days. Always check smell and surface before consuming.

What is a good meat to use?
Ground beef (80/20) gives richness. Leaner meats like ground turkey or chicken work too, though you might need extra fat or seasoning to maintain depth. You can also experiment with ground pork or combinations.

Can I make this vegetarian or vegan?
You can try using textured vegetable protein, soy crumbles, or mushrooms in place of meat, and vegetable broth. But the carb count and texture will differ. You may need to add fats like olive oil or coconut oil to make it satisfying.

How spicy will it be?
That depends on your choice of chili powder, presence of jalapeno, and how much heat you prefer. You can scale back or up. Always taste in midway and adjust.

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Conclusion

A well made low carb chili can satisfy cravings for warmth, spice, and comfort without derailing dietary goals. Using quality meat, fresh vegetables, thoughtful seasonings, and correct simmering, you can build a chili that feels deeply rich and full of character. The recipe above gives you a sturdy framework, while the customizing tips encourage you to adapt it to your taste and macros.