This thick, hearty, 30-minute recipe for low carb chili is packed with delicious flavors and made without beans. Ground beef and sliced smoked sausage are simmered with onion, bell pepper, celery, diced tomatoes, and lots of classic chili seasoning - a perfect keto-friendly chili recipe!
Why You'll Love This
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! For more information on National Chili Month read this article from National Today.
This beanless 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.
Here in the south, our traditional chili recipes are commonly made with pinto beans or kidney beans. However, beans add extra carbs in chili. Fortunately, this recipe for low carb chili is bold, meaty, and satisfying, even without the beans. Another bold and flavorful recipe is my Keto Jambalaya. It's packed with New Orleans flair!
Why This Recipe Works
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.
If you happen to be out of tomato paste, there are many great tomato paste substitutes that will work well with this recipe.
This delicious beanless keto chili recipe makes about 6-8 servings, so you'll have plenty of leftovers!
Fresh ingredients give this low carb chili recipe a flavor burst!
Ground beef - you can easily substitute ground venison, turkey, or chicken sausage.
Smoked sausage - use your favorite brand and spice level.
Onion, bell pepper, and celery - you could use a whole bag of the frozen chopped onion, bell pepper, and celery mixture. However, keep in mind that this will slightly affect the nutritional info.
Minced garlic - I use the minced garlic in a jar so I always have it on hand when I need it.
Diced tomatoes - use the plain diced tomatoes (not the flavored kind) to keep the carbs lower.
Beef or bone broth - use what you have or prefer.
Tomato paste - adds a rich tomato flavor!
Seasonings - Chili powder, smoked paprika, cumin, parsley, bay leaf, salt, pepper, and cayenne pepper.
Toppings - Cheddar cheese, sour cream, jalapenos, etc.
For the best results, follow the instructions on the recipe card.
1) In a 5-quart heavy pot (such as my all-time favorite Calphalon pot) brown the sliced sausage then remove the sausage from the pot and set it aside.
2) Brown the onion, bell pepper, and celery in the same pot, covered, for about 5 minutes, stirring occasionally. Remove from pot and set aside.
3) To the same pot, add the ground beef and cook until no longer pink, then drain the grease off. Add the sausage and remaining ingredients (not the cheese or sour cream, of course). Stir well to blend. Taste for flavor and add additional seasonings if desired.
4) At this point, the chili will be very thick! That's OK! 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!
Frequently Asked Questions
Each serving of this beanless chili contains 3 net carbs.
Classic chili with beans is not keto-friendly. This low carb beanless chili recipe is perfect for a keto diet.
Ground turkey, venison, or bison are excellent substitutions.
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 it. Reheat in a pot on the stove or in the microwave.
This recipe easily converts into a delicious keto crockpot chili! 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.
This chili is quite filling as is, however, if you want to add sides, here are a few suggestions:
- This Keto cornbread recipe from Savory Tooth is delicious!
- I love these low carb almond flour crackers from Simple Mills; they're crispy, crunchy, and perfect with this chili - or just for snacking.
- 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.
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.
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If you try this recipe for low carb chili, please give it a recipe rating and leave me a comment below. Thank you!
Hearty Keto Low Carb Chili
- 2 pounds ground beef
- ½ pound smoked sausage, sliced into approx ½-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 ½-inch pieces
- 14-½ oz canned diced tomatoes
- 1-½ cups bone or beef broth
- 6 oz tomato paste
- 2 tablespoons chili powder
- 1 tablespoon parsley
- 2 teaspoon minced garlic
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 bay leaf
- black pepper, to taste
- cayenne pepper, to taste
- sliced jalapenos (optional)
- shredded cheese (optional)
- sour cream (optional)
- 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 (or longer if you like more tender veggies), 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).
Yes, this recipe easily converts into a delicious slow cooker 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?
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 it. Reheat in a pot on the stove or in the microwave. How Long Will This Last in the Refrigerator?
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.
This recipe was originally published in 2019 and updated in 2022.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
We loved this chili just as you made it. It is so good and extremely filling. I used 1 cup of beef broth. This is a keeper. Thank you for posting it.
My Kitchen Serenity
Thank you so much!! I'm so happy you liked it, Rhea! Thanks for the beef broth tip, too.