10 Keto-Friendly Chili Recipe Ideas You’ll Love

Did you know that over 30% of Americans are now trying to incorporate keto-friendly meals into their diets? If you’re one of them, you’re in for a treat! In this blog, we’ll be sharing 10 delicious keto chili recipe ideas that will not only satisfy your taste buds but also keep you in line with your low-carb lifestyle. From savory beef and bacon to zesty shrimp and chorizo, each recipe is packed with flavor and sure to become a favorite in your home!

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Spicy Beef and Bacon Keto Chili

This Spicy Beef and Bacon Keto Chili is a hearty and flavorful dish that combines the rich taste of beef and crispy bacon with a perfect blend of spices, making it an irresistible low-carb meal. Ideal for those seeking a spicy kick while staying on their keto diet!

Ingredients:

• 1 lb ground beef
• 1/2 lb bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (15 oz) kidney beans, drained and rinsed (optional for keto)
• 1 tbsp olive oil

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Instructions:

1. In a large pot, heat the 1 tbsp olive oil over medium heat.

2. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon and set aside, leaving some fat in the pot.

3. Add the diced onion and cook until translucent, about 3-4 minutes.

4. Stir in the minced garlic and cook for another minute until fragrant.

5. Increase the heat to medium-high and add the ground beef, cooking until browned, about 5-6 minutes.

6. Drain any excess fat, then add the diced tomatoes, beef broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well.

7. Bring the chili to a simmer, reduce heat to low, and cover. Let it cook for 30 minutes, stirring occasionally.

8. If using, add the kidney beans during the last 10 minutes of cooking to heat through.

9. Once cooked, stir in the crispy bacon and adjust seasoning as desired before serving.

Tips:

• Feel free to adjust the spice level by increasing or decreasing the amount of cayenne pepper.
• Top with avocado or shredded cheese for added deliciousness.
• This chili can be made ahead of time and tastes even better the next day!
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Low-Carb Turkey and Zucchini Chili

This Low-Carb Turkey and Zucchini Chili is a hearty and healthy dish that delivers rich flavors with every bite. The combination of ground turkey and fresh zucchini makes it a nutritious option, perfect for those looking to cut down on carbs without sacrificing taste.

Ingredients:

• 1 lb ground turkey
• 2 cups diced zucchini
• 1 cup diced bell peppers
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon fresh cilantro, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and bell peppers, and sauté until softened, about 5 minutes.

3. Stir in the minced garlic and cook for another minute until fragrant.

4. Add the ground turkey to the pot and cook until browned, breaking it apart with a spoon, about 7-10 minutes.

5. Once the turkey is cooked, stir in the diced zucchini, diced tomatoes, chili powder, cumin, paprika, salt, and pepper.

6. Pour in the chicken broth and bring the mixture to a simmer.

7. Reduce heat to low and let simmer for 20 minutes, stirring occasionally.

8. Serve hot, garnished with fresh cilantro.

Tips:

• For more heat, add diced jalapeños or a pinch of cayenne pepper.
• Feel free to customize the veggies based on your preferences or seasonal availability.
• This chili can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.

Creamy Avocado Keto Chili

This Creamy Avocado Keto Chili is a delightful twist on a classic dish, blending the rich creaminess of avocado with the bold, spicy flavors of chili. It’s a satisfying and healthy option for keto enthusiasts!

Ingredients:

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup beef broth
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1 ripe avocado, diced
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks.

2. Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent.

3. Stir in the diced tomatoes, tomato sauce, and beef broth.

4. Sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if using. Mix well.

5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.

6. Remove the pot from heat and stir in the diced avocado and sour cream until well combined.

7. Serve hot, garnished with fresh cilantro.

Tips:

• Adjust the spice level by adding more or less cayenne pepper.
• For a creamier texture, blend a portion of the chili before adding the avocado.
• This chili can be stored in the refrigerator for up to 3 days and tastes even better the next day!

Chili Verde with Pork and Green Chile

This Chili Verde with Pork and Green Chile is a vibrant dish that perfectly balances tender pork with the lively flavors of green chiles and spices. With its zesty punch and comforting warmth, it’s bound to be a favorite at your table.

Ingredients:

• 2 pounds pork shoulder, cut into chunks
• 3 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups roasted green chiles, diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 4 cups chicken broth
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Preparation Time: 15 minutes

Cooking Time: 2 hours

Total Time: 2 hours 15 minutes

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the pork chunks and sear until browned on all sides.

2. Remove the pork and set aside. In the same pot, add the chopped onion and garlic, sautéing until the onion becomes translucent.

3. Stir in the diced green chiles, cumin, oregano, and paprika, cooking for another minute until fragrant.

4. Return the seared pork to the pot, then pour in the chicken broth, scraping the bottom of the pot to release any browned bits.

5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours or until the pork is tender.

6. Once the pork is tender, season with salt, pepper, and lime juice. Adjust seasoning to taste.

7. Serve hot, garnished with fresh cilantro.

Tips:

• For an extra kick, add some diced jalapeños during cooking.
• Letting the chili sit for a few hours or overnight enhances the flavors.
• Serve with warm tortillas or over rice for a complete meal.

Keto Vegetarian Chili with Cauliflower

This Keto Vegetarian Chili with Cauliflower is a delicious and hearty dish that’s packed with vibrant flavors and nutritious ingredients. The combination of spices and the satisfying texture of cauliflower make it a perfect comfort food for any keto diet.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium bell pepper, diced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1 can (14.5 ounces) diced tomatoes
• 1 cup vegetable broth
• 3 cups cauliflower florets
• 1 can (15 ounces) black soybeans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes until softened.

2. Add minced garlic and cook for an additional minute until fragrant.

3. Stir in chili powder, cumin, smoked paprika, and oregano, mixing well until the vegetables are coated with spices.

4. Pour in the diced tomatoes along with their juice and the vegetable broth; bring the mixture to a simmer.

5. Add the cauliflower florets, black soybeans, and corn to the pot; stir to combine. Season with salt and black pepper.

6. Cover the pot and let it simmer for about 20 minutes until the cauliflower is tender.

7. Adjust seasoning if necessary, and serve hot, garnished with fresh cilantro.

Tips:

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the chili.
• Feel free to swap out the vegetables based on your preference or what you have on hand.
• This chili can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
• Top with avocado or cheese for an extra indulgent touch, keeping in mind keto guidelines.

Shrimp and Chorizo Keto Chili

This Shrimp and Chorizo Keto Chili is a delightful blend of bold flavors and low-carb goodness. With the kick of spicy chorizo and the sweet tenderness of shrimp, this dish will become a favorite for those seeking a hearty yet healthy meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 oz chorizo, casing removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, no salt added
• 1 cup chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup fresh cilantro, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chorizo and cook until browned, breaking it up with a spatula, about 5 minutes.

2. Add the diced onion to the pot and cook until it becomes translucent, about 4 minutes.

3. Stir in the garlic and cook for an additional minute until fragrant.

4. Pour in the diced tomatoes and chicken broth, then add the chili powder, cumin, paprika, salt, and black pepper. Stir to combine.

5. Bring the mixture to a simmer, then reduce heat to low and let cook for 15 minutes to allow the flavors to meld.

6. Add the shrimp to the chili and cook for an additional 5-7 minutes, or until the shrimp are opaque and cooked through.

7. Serve hot, garnished with freshly chopped cilantro.

Tips:

• You can adjust the amount of chorizo based on your spice tolerance.
• Serve with avocado slices for an extra creamy texture.
• This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
• Freeze leftovers in portions for a quick meal later.

Smoky Chipotle Chicken Chili

This Smoky Chipotle Chicken Chili combines tender chicken with the bold flavors of chipotle peppers, creating a hearty and smoky dish that warms you from the inside out. Perfect for a cozy meal, this chili is sure to become a family favorite.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 2 cups chicken broth
• 2 tablespoons chipotle adobo sauce
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.

2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.

3. Stir in the diced tomatoes, black beans, pinto beans, chicken broth, chipotle adobo sauce, cumin, chili powder, smoked paprika, salt, and black pepper.

4. Bring the chili to a boil, then reduce the heat and let it simmer for 25-30 minutes, stirring occasionally.

5. Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.

Tips:

• For extra heat, add more chipotle adobo sauce or diced jalapeños.
• This chili can be made ahead of time and tastes even better the next day!
• Serve with cornbread or over rice for a complete meal.

Easy Beef and Bell Pepper Keto Chili

This Easy Beef and Bell Pepper Keto Chili is a quick, hearty dish packed with bold flavors and nutritious ingredients. The combination of tender beef and vibrant bell peppers makes it not only satisfying but also a guilt-free meal option.

Ingredients:

• 1 lb ground beef
• 2 bell peppers, diced (any color)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/4 cup fresh cilantro, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat 1 tbsp of olive oil over medium heat.

2. Add the chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.

3. Stir in the ground beef, cooking until browned, breaking it apart as it cooks, about 5-7 minutes.

4. Add the diced bell peppers to the pot, cooking for another 5 minutes.

5. Mix in the diced tomatoes, beef broth, chili powder, cumin, smoked paprika, salt, and pepper.

6. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes to blend the flavors.

7. Serve hot, garnished with chopped cilantro if desired.

Tips:

• For a spicier chili, add diced jalapeños or your favorite hot sauce.
• Serve with avocado slices or shredded cheese for added richness.
• This chili can be stored in the refrigerator for up to 4 days or frozen for later use.

Tex-Mex Texas Style Keto Chili

This Tex-Mex Texas Style Keto Chili is a flavorful low-carb delight that combines bold spices and hearty ingredients. The rich, smoky flavors paired with a touch of heat make this chili a perfect comfort food for any occasion.

Ingredients:

• 2 lbs ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can green chilies (4.5 oz)
• 1 cup bell pepper, diced
• 1 cup shredded cheddar cheese (for topping, optional)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.

2. Add the diced onion and garlic to the pot, cooking until the onion is translucent.

3. Stir in the diced tomatoes, tomato paste, and beef broth.

4. Add chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Mix well.

5. Incorporate the green chilies and diced bell pepper, bringing the chili to a simmer.

6. Reduce heat and let simmer for about 20 minutes, stirring occasionally.

7. Serve hot, topped with shredded cheddar cheese if desired.

Tips:

• For an extra kick, add more cayenne or a dash of hot sauce.
• You can substitute ground turkey for a leaner option.
• Leftovers taste even better the next day; store in an airtight container in the fridge.

Buffalo Chicken Keto Chili

This Buffalo Chicken Keto Chili is a flavor-packed dish that perfectly blends the spicy kick of buffalo sauce with the comforting richness of chili. Ideal for anyone following a keto diet, it offers a satisfying meal that is low in carbs but high in deliciousness.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 cups chicken broth
• 1 cup diced tomatoes
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 cup shredded cheddar cheese
• 1/3 cup buffalo hot sauce
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat 1 tbsp of olive oil over medium heat.

2. Add the diced onion and bell pepper, sautéing until they are soft, about 5 minutes.

3. Add the boneless chicken breasts to the pot, followed by the chicken broth, diced tomatoes, garlic powder, onion powder, cumin, paprika, salt, and pepper.

4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the chicken is cooked through.

5. Remove the chicken from the pot, shred it with two forks, and return it to the pot.

6. Stir in the buffalo hot sauce and half of the shredded cheddar cheese, mixing until combined.

7. Allow the chili to simmer for an additional 5 minutes, then serve hot, garnished with the remaining cheese.

Tips:

• For extra heat, add more buffalo sauce to taste.
• Feel free to top with chopped green onions or avocado for added freshness.
• This chili can be made ahead of time and stored in the fridge for up to three days.
• Consider using shredded rotisserie chicken for a faster prep time.