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, beans are not low carb or keto-friendly! Fortunately, this bold and meaty, keto-friendly recipe is low-carb and satisfying, even without the beans, making it the perfect keto chili recipe.
We use a small amount of tomato paste and half the tomatoes that traditional chili recipes use. For an extra spicy kick, use a can of Rotel tomatoes instead of regular canned tomatoes.
This delicious beanless chili recipe makes about 6-8 servings. Each serving contains 3 net carbs*.
Ingredients for Low Carb Keto Chili
please scroll down to the printable recipe card for detailed ingredient list
Ground beef
Smoked sausage
Bell pepper
Red onion
Celery
Minced garlic
Diced tomatoes
Beef or bone broth
Tomato paste
Chili powder
Parsley
Smoked paprika
Cumin
Bay leaf
Salt
Black pepper
Cayenne pepper
Optional Toppings
Cheddar cheese
Sour cream
Jalapenos
How to Make Low Carb Keto Chili
1) Chop the onion, bell pepper, celery, and sausage into approximately 1-inch pieces. Set aside.
2) In a 5-quart heavy pot, add a small amount of bacon grease or oil to the pot. Y’all know I used my Calphalon pot that I love and have had for many years! Next, 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).
Meat Substitutions
Excellent question! Yes, ground turkey, venison, or bison are excellent substitutions.
Slow Cooker Version
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.
Freezing Chili
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.
Side Dish Suggestions
This chili is quite filling as is, however, if you need to add sides, keto cornbread recipe from Savory Tooth is delicious! I also love these low carb almond flour crackers from Simple Mills; they’re crispy crunchy and perfect for snacking or with this chili. Then, there’s always a simple side salad to accompany your chili. Perhaps serve the chili on top of the salad for an all-in-one meal.
Storing Chili in the Fridge
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
Hearty Low Carb Keto Chili
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
- Chop the onion, bell pepper, celery, and sausage into approximately 1-inch pieces. Set aside.
- In a 5-quart heavy pot, add a small amount of bacon grease or oil to the pot. 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.
- Brown the onion, bell pepper, and celery in the same pot, covered, for about 5 minutes, stirring occasionally. Remove veggies from pot and set aside.
- 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.
- Return 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.
- Chili will be VERY thick, but don't add any liquid. 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!
- 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).
Notes
Nutrition
If you like this recipe, let me know. I’d love to hear from you!
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.
