Replace the beans with beef stew meat and you’ve got the perfect low carb and keto chili without beans. Every time I make this keto chili it is a huge hit! Serve it with cheese and sour cream or even sliced avocado and extra chopped onion. It is perfect for meal prep or frozen for later. This hearty low carb chili will keep you warm all winter long.
When the weather starts to cool down, the first thing I do is make a big pot of this keto chili. This is my favorite kind of chili because it is full of meat, flavor, and super hearty. I like to serve mine with sour cream, cheese, cilantro, and avocado!
I also serve this low carb chili with my delicious Keto Mexican cornbread. They go perfectly together!
Chili without beans (no bean chili)
I am a fan of traditional chili with beans but I think I like this version more where I use beef stew meat as my bean replacement.
We do this because, of course, most beans are not keto. They have way too many carbs. If you are super sad that you cannot have beans in your chili, you can add black soy beans which have only 1 net carb per serving. In all honesty, I’ve never tried them so if you try them, let me know how you like them!
How to make super meaty keto chili
This pot of low carb chili was made on the stove top in a heavy dutch oven and the smell coming from my kitchen as this chili cooked was amazing. You could also make it in a crockpot slow cooker (instructions down below in the recipe card).
To get started on this keto chili recipe, I first browned my stew meat in the heavy pot. Browning adds so much flavor to the chili!
I then removed the meat from the pan and added the onion and red bell pepper. I cooked them until they were soft. I really like the addition of red bell pepper to this low carb chili to add a little sweetness.
I then added the garlic and the ground beef. After the ground beef was browned, I added the spices and the tomato paste. Yes, we are doing ground beef and beef stew meat. Such a hearty combination…no one will miss the beans in this keto chili!
This low carb chili is full of spices. It has so much flavor!
Stir Stir Stir, add the stew meat back to the pot and the fire roasted tomatoes.
stir stir stir Simmer simmer simmer…you want this keto chili to simmer for at least an hour. This should be enough time for the stew meat to get tender.
Doesn’t this chili look comforting, thick, and hearty?
I could eat this everyday, all winter long. If you prefer your keto chili on the spicy side (I do not) you can add cayenne pepper to taste or diced jalapeño!
How to freeze this low carb and keto chili
I like to make a double batch of this chili recipe and freeze it for meals all winter long. Simply scoop out portions into freezer bags or bowls and leave in the freezer for up to 2 months. I also do this with my keto beef stew.
Low carb chili in a slow cooker
This recipe transfers to a slow cooker very easily.
Follow the instructions for the stove top, but transfer to the slow cooker when it is time to simmer and cook on high for 4 hours or low for 8 hours.
If you have a crockpot that has a browning feature, you can do all of the browning in the crockpot and then you only have to clean one pot!
Recipe tips and notes
- Replace half of the diced tomatoes with a can of black soy beans if you can’t skip the beans in your chili. They only have 1 net carb per serving!
- If you are short on time, you can use 2 pounds of ground beef instead of the stew meat.
- If you want your chili spicier, you can add 1-2 tsp of cayenne pepper or diced jalapeño
My winters are complete with all of these soups and stews:
Chicken Enchilada Soup – really close to the chili’s version but I skip the processed cheese and masa. You will want to make a double batch of this recipe!
Leftover Steak Soup – I know, who has leftover steak? Well you will want to make steak just so you can make this soup. It is so good!
Mexican Meatball Soup – Also known as Albondigas Soup…This soup has so much flavor!
Keto Creamy Tomato Soup – A shortcut ingredients has this ready in 15 minutes and only 6 net carbs
The Ultimate Keto Chili - Double Meat!
INGREDIENTS
- 1 tbsp avocado oil (Click here for my favorite brand on Amazon)
- 1 lb Beef stew meat, Cut into bite size pieces
- 1 lb Ground Beef Chuck
- ½ Onion diced
- 1 Red Bell pepper diced
- 6 Cloves garlic minced
- 2 Tablespoons tomato paste
- 2 Tablespoons chili powder
- 1 Tablespoons garlic powder
- 1 Tablespoons onion powder
- 1 Tablespoons cumin
- 2 Tablespoons smoked paprika
- 1 28oz can fire roasted diced tomatoes
- kosher salt to taste
INSTRUCTIONS
- Heat a heavy pot over medium-high heat. Add the oil and the stew meat. Sauté until browned on all side. Remove stew meat from pot.
- Add the onion, red bell pepper, and garlic to the pot. Saute' until translucent
- Add the ground beef to the pot and saute' until cooked through. Add the tomato paste and the spices and stir to combine.
- Add the sautéed stew meat, and crushed tomatoes, stir.
- Place a lid on top, reduce the heat to low, and let simmer for 1 hours...or until the stew meat is tender.
- Serve the chili with shredded cheese, cilantro, sour cream, and keto cornbread!
JENNIFER'S TIPS
Recipe tips and notes
- Replace half of the diced tomatoes with a can of black soy beans if you can't skip the beans in your chili. They only have 1 net carb per serving!
- If you are short on time, you can use 2 pounds of ground beef instead of the stew meat.
- If you want your chili spicier, you can add 1-2 tsp of cayenne pepper or diced jalapeño
- FOR THE CROCKPOT SLOW COOKER: Follow the instructions for the stove top, but transfer to the slow cooker when it is time to simmer and cook on high for 4 hours or low for 8 hours.
- FREEZING KETO CHILI: I like to make a double batch of this chili recipe and freeze it for meals all winter long. Simply scoop out portions into freezer bags or bowls and leave in the freezer for up to 2 months.
Carolyn Briggs says
I smelled this in my crock pot all day, couldn’t wait to eat it. One hour before finishing I asked my husband to taste and adjust to his taste. One bite was all it took. He told me it was SO HOT I’D NEVER BE ABLE TO EAT IT!
I took a small taste but my lip burned the instant it touched my skin. I called my neighbor who has a cast iron throat and stomach to take it away…and went out to dinner with my husband.
Some day I may try the recipe again but be more cautiouswith the Chile powder😉
jenniferbanz says
I’m not sure what chili powder you used but it is normally not spicy at all
sheila s says
jenniffer…i wanted this to be a 5 star!! please correct for me, thanks
Sonya says
Can I replace the bell peppers with anything else or just leave them out. They make me have crazy heartburn especially in chili lol
jenniferbanz says
Yes you can replace them or leave them out.
Brenda says
I love so many of the recipes Jennifer Banz put on FB ?????
Kathy says
Very good!
Caroline says
Thanks for this great recipe! I made it tonight but substituted 1 tbsp of ancho chili powder because I ran out of paprika and added a couple of Serrano and Fresno chili peppers for heat. It was awesome!
Cindy says
I can’t wait to try your chili,I make chili too. . But yours sounds so much better.
Cindy says
I can’t wait to try your chili,I make mine to . But yours sounds so much better.
Jennifer says
I’m making it right now and had a small issue with the directions since the ingredient list says to get diced tomatoes, but the instructions say to add crushed. I bought the diced, so I hope it works.
jenniferbanz says
Yes, either works
Rochelle says
Made this today and I’m in heaven! I’ve been strict keto for 5 years and haven’t had chili once because I didn’t think I’d like it without beans. I was wrong! This is incredible! I’m so, SO glad I made it!
Ester says
I haven’t made it yet, but I plan to. I’ll post the results but I’m sure that like everyone else, I’ll love it!! I’ve tried some of your other recipes and they never disappointed me!!Thanks so much Jennifer for sharing your expertise!!
JustLil says
I don’t see the sugars listed. Isn’t there sugar in canned diced/tomato sauce?
Jamieca Tull says
What is the serving size ?
jenniferbanz says
A serving of this keto chili is about 3/4 cup
Karen says
Love this, have made it twice now – thanks for the recipe! The second time I used regular paprika, though, instead of smoked. I find the smoked flavor so overpowering that it just doesn’t work for me. Thanks for the recipe!
Suzanna Brownlie says
I have made this recipe, as is, twice now and it is fantastic! I make it hotter just by adding hot paprika and chili-line seasoning. My family wants to try and and I’m, like, ‘No, you’ll die!’ 😀
I will try next time with chorizo sausage. I think that will add a nice level with the pork and spices.
Thanks for the great dinner!
jenniferbanz says
Chorizo sausage would be excellent in this keto chili!
Toni says
Can u feeeze it ?
jenniferbanz says
Yes! I freeze this keto chili portioned into freezer bowls.
R.ostenberg says
Outstanding in all ways! Easy to make, clear instructions, and superb results, now my favorite chili.
jenniferbanz says
That makes me happy to hear!
Sheila says
Made this last night in the Instant Pot. I was worried since we are all die hard bean people when it comes to chili. The addition of stew meat was inspired and we did not feel deprived at all! Absolutely delicious-thank you! We like heat so I added a poblano and a jalapeno in place of a bell pepper + cayenne.
Maureen Wehmeier says
We made this tonight with just the stew meat. We used tomato sauce rather than tomatoes. It was a very hearty meal. Can’t wait to eat it left over.
jenniferbanz says
The leftovers are the best!
Dawn says
Loved this recipe, but 1 tablespoon salt seemed too much. Would cut that in half next time.
Lavinna says
How much is a serving size? Made it tonight and it is delicious, I just don’t want to go overboard ?
jenniferbanz says
I haven’t measured out the serving size on this one but I will be sure to do that the next time I make it. It would be 1/8th of the recipe which is 271 calories and 6g net carbs.
Amanda says
Do you know the serving size on this yet? I doubled the recipe and really didn’t want to measure out this whole pot?
jenniferbanz says
Unfortunately I don’t. I will make it soon to get accurate measurements
jenniferbanz says
I have made this chili without beans recipe and measured out the serving size as 3/4 cup
Noelle says
Love this kind of chili! keto chili is the BEST
Chrissy says
I loooove the beef stew meat in this chili – it was such a nice change from ground beef! This is just perfect for a cold night.
Linda says
We were anticipating a sad winter season without my homemade (full of beans) chili. We have now made this delicious chili twice now and my husband has officially judge it “A Keeper!” I love the two textures of meat combined and the flavor is perfection.
jenniferbanz says
So glad to hear that! I made this keto chili for that very reason. I have to have chili in the winter!
Colleen says
Easy to make and delicious. Made it on top of stove without stew meat. I used 2 pounds of chop meat. My family loved it, even those who are not on Keto. Thank you!
Gayle Bradford says
Yum yum great tasting on a cold niggt
Vilya says
I was going to do this in my Instant Pot, but I had the time today, so I decided to do it on the stovetop instead. As much as I use and adore my IP, you can’t get the same texture as you do when you let something cook and reduce for a long time on a stove. This is sooo yummy!!! Really nice spice blend, and the stew meat makes it so thick and hearty. Thanks for a great recipe!
jenniferbanz says
So glad you liked it!
Sara says
Can not beat this chili! So perfect on a cold night! Super hearty and filling!
Jane Saunders says
I’m so pleased you have listed a way to cook on the stovetop since I have yet to get a crockpot or instant pot. It looks delicious.
Nellie Tracy says
This recipe is so delicious! Love that it’s low carb!
Sues says
I’ve always just called it chili, too, but yesss chili con carne is the very best kind of chile! And I absolutely love that this is low-carb. Yum!!