Hearty Low Carb Keto Chili

This thick and hearty no bean keto chili is filling and full of delicious chili flavors.  Ground beef and sliced smoked sausage are simmered with onion, bell pepper, celery, diced tomatoes, and lots of classic chili seasoning.  Fits perfectly on your high protein low carb diet.

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Welcome to My Kitchen Serenity!  October is national chili month but at our house, we eat chili year-round.  Why?  Because it’s an easy keto dinner that’s full of flavor and ready in 30 minutes, with plenty of leftovers for the next day!  This meaty, chunky chili recipe uses hamburger meat AND sliced smoked sausage! The smoked sausage adds an interesting texture that creates a chunky, hearty bowl of chili.  The sausage also adds a delicious hint of smokey flavor that enhances and blends the flavors nicely.  

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Here in the south, our traditional chili recipes are commonly made with beans (pinto beans or kidney beans).  However, that kind of chili is not low carb or keto-friendly!  Fortunately, this bold and meaty, keto-friendly recipe is low-carb and satisfying, even without the beans. We use a small amount of tomato paste and half the tomatoes that traditional chili recipes use.

This delicious chili recipe makes about 6-8 servings.  Each serving contains 3 net carbs*. Complete nutrition facts are provided at the end of the post.

INGREDIENTS FOR LOW CARB OR KETO CHILI

• 2 pounds ground beef
• 1/2 pound smoked link sausage, sliced into 1/2-inch discs
• 1 bell pepper chopped into 1-inch chunks
• 1 onion chopped into 1-inch chunks
• 2-3 ribs celery chopped into 1/2-inch chunks
• 14-1/2 ounces canned diced tomatoes
• 1-1/2 cups beef or bone broth
• 6 ounces tomato paste
• 2 tablespoons chili powder
• 1 tablespoon parsley
• 2 teaspoons smoked paprika
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 bay leaf
• black pepper to taste
• cayenne pepper to taste
• cheddar cheese for topping (optional)
• sour cream for topping (optional)
• jalapenos (optional)

HOW TO MAKE KETO CHILI

STEP 1:  Chop the onion, bell pepper, celery, and sausage into approximately 1-inch pieces.  Set aside.

STEP 2:  In a 6-quart heavy pot, add a small amount of bacon grease or oil.  Brown the sliced sausage on medium-high heat just until it begins to get nice and browned, about 5 minutes, stirring occasionally.  Remove the sausage from the pot and set aside.

STEP 3:  Brown the onion, bell pepper, and celery in the same pot, covered,  for about 5 minutes, stirring occasionally.  Remove from pot and set aside.

STEP 4: To the same pot, add the ground beef and cook until no longer pink; breaking up the ground beef into bite-sized pieces with a spatula as it cooks; drain off the grease.  Add the sausage and the remaining ingredients (not the cheese or sour cream, of course).  Stir well to blend. Taste for flavor and add additional seasonings if desired. 

STEP 5:  Stir well.  Chili will be very thick!  Bring to a boil over medium-high heat.  Cover, reduce heat to low, and slow simmer for 20-30 minutes.  After the chili simmers for 20-30 minutes, the vegetables will release a little more liquid making the consistency perfect!  

STEP 6: Spoon chili into your favorite bowl and enjoy!  Top with shredded cheddar cheese and or sour cream, if desired (net carbs from cheese and sour cream not included in the net carbs per serving listed in the post).

CAN I SUBSTITUTE DIFFERENT MEATS FOR KETO CHILI?

Excellent question!  Yes, ground turkey, venison, or bison are excellent substitutions. 

Print

Hearty Low Carb Keto Chili

Prep Time

5 mins

Cook Time

30 mins

 

This thick and hearty no bean keto chili is filling and full of delicious chili flavors.  Ground beef and sliced smoked sausage are simmered with onion, bell pepper, celery, diced tomatoes, and lots of classic chili seasoning.  Fits perfectly on your high protein low carb diet.

Course: Main Course

Cuisine: American

Servings: 8

Ingredients

• 2 lbs ground beef
• 1/2 lb smoked sausage, sliced into approx 1/2-inch discs
• 1 green bell pepper, sliced into approx 1-inch pieces
• 1 red onion, sliced into approx 1-inch pieces
• 2-3 celery stalks, sliced into approx 1/2-inch pieces
• 14-1/2 oz canned diced tomatoes
• 1-1/2 cups bone or beef broth
• 6 oz tomato paste
• 2 tbsp chili powder
• 1 tbsp parsley
• 2 tsp minced garlic
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• 1 bay leaf
• black pepper, to taste
• cayenne pepper, to taste
• sliced jalapenos (optional)
• shredded cheese (optional)
• sour cream (optional)

Instructions

1. Chop the onion, bell pepper, celery, and sausage into approximately 1-inch pieces.  Set aside.

2. In a 6-quart heavy pot, add a small amount of bacon grease or oil.  Brown the sliced sausage on medium-high heat just until it begins to get nice and browned, about 5 minutes, stirring occasionally.  Remove the sausage from the pot and set aside.

3. Brown the onion, bell pepper, and celery in the same pot, covered,  for about 5 minutes, stirring occasionally.  Remove from pot and set aside.

4. To the same pot, add the ground beef and cook until no longer pink; breaking up the ground beef into bite-sized pieces with a spatula as it cooks; drain off the grease.  Add the sausage and the remaining ingredients (not the cheese or sour cream, of course).  Stir well to blend. Taste for flavor and add additional seasonings if desired.

5. Stir well.  Chili will be very thick!  Bring to a boil over medium-high heat.  Cover, reduce heat to low, and slow simmer for 20-30 minutes.  After the chili simmers for 20-30 minutes, the vegetables will release a little more liquid making the consistency perfect!

6. Spoon chili into your favorite bowl and enjoy!  Top with shredded cheddar cheese and or sour cream, if desired (net carbs from cheese and sour cream not included in the net carbs per serving listed in the post).

Recipe Notes

CAN I COOK THIS CHILI IN A CROCKPOT?

Yes, this recipe easily converts into a delicious crockpot recipe! Follow steps 1-2 and then transfer the chili into your crockpot or slow cooker. Cook on low for 4 hours or high for 2 hours.  

CAN I SUBSTITUTE DIFFERENT MEATS FOR KETO CHILI?

Excellent question!  Yes, ground turkey, venison, or bison are excellent substitutions.

CAN YOU FREEZE CHILI?

Yes, chili freezes very well.  Allow the chili to completely cool off.  Then place into a freezer container or sealable plastic freezer bag (write the date on the bag so you can easily remember it). Frozen chili will stay fresh for up to 3 months. Thaw in the fridge the day before you plan to eat if. Reheat in a pot on the stove or in the microwave.

HOW LONG WILL CHILI LAST IN THE FRIDGE?

Chili will stay fresh for up to 3 days in the refrigerator.  Store chili in airtight containers.  I like to use BPA-free glass containers with locking lids. 

Notes:  *Different brands will vary on the net carbs so keep that in mind.  For the most part, they should be fairly close.  Use a site like MyFitnessPal.com or verywell.com to figure out this information based on the brands or ingredients you used.  

Now the legal stuff (because my mama didn’t raise a fool):  Please note that I am not a medical or nutritional professional.  I am simply sharing my personal favorite recipes on this blog.  Please consult with your physician before starting any diet or exercise program.  I provide some nutritional information for my low carb and keto recipes simply as a courtesy to my readers.  I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.