Warm Up Your Keto Journey with These Delicious Chili Recipes

If you're following a Ketogenic diet, you might think that comforting classics like chili are off the table due to their usual high-carb ingredients like beans and starchy vegetables. But with a few smart swaps, you can enjoy a steaming bowl of chili that’s both keto-friendly and bursting with flavor.

Today, I’m sharing three mouthwatering keto chili recipes that will keep you cozy while staying low-carb: Keto Beef and Chorizo Chili, Keto Chicken Chili Verde, and Keto Vegetarian Chili. Let’s dive into how to make these hearty dishes and why they’re perfect for your keto lifestyle.

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Why Keto Chili Works

Chili is a fantastic dish for keto because it’s naturally protein-heavy and can be adapted to minimize carbs. Traditional chili often includes beans, which are high in carbohydrates, but by focusing on ingredients like meats, low-carb vegetables, and bold spices, you can create a dish that’s just as satisfying. Each of these recipes keeps net carbs low—around 5-7 grams per serving—while delivering the rich, savory flavors you crave. Plus, they’re packed with healthy fats from ingredients like avocado and cheese, making them perfect for maintaining ketosis.

Recipe 1: Keto Beef and Chorizo Chili

This chili is a meat lover’s dream. Start by sautéing diced onions, green bell peppers, and garlic in olive oil until fragrant. Add 1 pound of ground beef and 8 ounces of chorizo, cooking until browned. The chorizo adds a smoky, spicy depth that elevates the dish. Stir in chili powder, cumin, smoked paprika, and a touch of cayenne for heat, then add tomato paste, diced tomatoes, and beef broth. Let it simmer for 30 minutes to meld the flavors. Top with shredded cheddar, sour cream, and cilantro for a creamy finish. This recipe yields about 6 servings, each with roughly 6 grams of net carbs, making it a hearty option for meal prep.

Keto Beef and Chorizo Chili

Ingredients:

- 1 lb ground beef (80/20)

- 8 oz chorizo sausage, casing removed

- 1 tbsp olive oil

- 1 small onion, diced (about 1/2 cup)

- 2 cloves garlic, minced

- 1 green bell pepper, diced

- 1 (14.5 oz) can diced tomatoes, drained

- 2 tbsp tomato paste

- 1 cup beef broth

- 1 tbsp chili powder

- 1 tsp ground cumin

- 1 tsp smoked paprika

- 1/2 tsp salt

- 1/4 tsp black pepper

- 1/4 tsp cayenne pepper (optional, for heat)

- Optional toppings: shredded cheddar, sour cream, chopped cilantro

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, and garlic, cooking until softened (about 3-4 minutes).

2. Add ground beef and chorizo to the pot. Cook, breaking it apart with a spoon, until browned (about 6-8 minutes). Drain excess fat if desired.

3. Stir in chili powder, cumin, smoked paprika, salt, black pepper, and cayenne (if using). Cook for 1 minute to toast the spices.

4. Add tomato paste, diced tomatoes, and beef broth. Stir well to combine.

5. Bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, stirring occasionally, until flavors meld.

6. Taste and adjust seasoning if needed. Serve hot with your choice of keto-friendly toppings.

**Net Carbs: ~6g per serving (based on 6 servings)

Recipe 2: Keto Chicken Chili Verde

For a lighter, zesty twist, try this Keto Chicken Chili Verde. Heat avocado oil in a pot and sauté onions and garlic, then add 1.5 pounds of diced chicken thighs. Once the chicken is browned, season with cumin and oregano, then pour in green enchilada sauce (check for no added sugar), diced green chiles, and chicken broth. Simmer for 25 minutes until the chicken is tender and the sauce thickens. The vibrant green color comes from the enchilada sauce, and the dish is finished with fresh avocado slices and a lime wedge for a bright, tangy kick. At around 5 grams of net carbs per serving, this chili is a refreshing change from the usual red varieties.

Keto Chicken Chili Verde

Ingredients:

- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

- 1 tbsp avocado oil

- 1 small onion, diced

- 2 cloves garlic, minced

- 1 (10 oz) can green enchilada sauce (check for no added sugar)

- 1 (4 oz) can diced green chiles

- 1 cup chicken broth

- 1 tsp ground cumin

- 1 tsp dried oregano

- 1/2 tsp salt

- 1/4 tsp black pepper

- 1 avocado, diced (for topping)

- Optional: fresh lime wedges, chopped green onions

Instructions:

1. Heat avocado oil in a large skillet or pot over medium heat. Add onion and garlic, sautéing until fragrant (about 2-3 minutes).

2. Add chicken pieces and cook until lightly browned on all sides (about 5-7 minutes).

3. Stir in cumin, oregano, salt, and pepper, coating the chicken evenly.

4. Pour in green enchilada sauce, diced green chiles, and chicken broth. Stir to combine.

5. Bring to a gentle boil, then lower heat and simmer uncovered for 20-25 minutes, until the chicken is tender and the chili thickens slightly.

6. Serve with diced avocado, a squeeze of lime, and green onions if desired.

Net Carbs: ~5g per serving (based on 5 servings)

Recipe 3: Keto Vegetarian Chili

Vegetarians on keto can enjoy chili too! Sauté zucchini, cauliflower, red bell peppers, and onions in olive oil, then add garlic and spices like chili powder, cumin, and smoked paprika. Stir in tomato paste, diced tomatoes, and vegetable broth, and simmer for 25 minutes. Add a handful of spinach or kale at the end for a nutrient boost. Garnish with shredded cheese and a jalapeño slice for a spicy kick. This recipe, with about 7 grams of net carbs per serving, proves that keto chili can be plant-based and delicious

Keto Vegetarian Chili

Ingredients:

- 2 tbsp olive oil

- 1 small zucchini, diced

- 1 cup cauliflower florets, finely chopped

- 1 red bell pepper, diced

- 1 small onion, diced

- 2 cloves garlic, minced

- 1 (14.5 oz) can diced tomatoes, drained

- 2 tbsp tomato paste

- 1 cup vegetable broth

- 1 tbsp chili powder

- 1 tsp ground cumin

- 1 tsp smoked paprika

- 1/2 tsp salt

- 1/4 tsp black pepper

- 1 cup chopped spinach or kale

- Optional toppings: shredded cheese, sour cream, sliced jalapeños

Instructions:

1. Heat olive oil in a large pot over medium heat. Add zucchini, cauliflower, bell pepper, onion, and garlic. Cook until vegetables soften (about 5-6 minutes).

2. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to release the spice aromas.

3. Add tomato paste, diced tomatoes, and vegetable broth. Stir well.

4. Bring to a simmer, then reduce heat to low. Cook for 20-25 minutes, stirring occasionally, until the vegetables are tender.

5. Stir in chopped spinach or kale and cook for another 2-3 minutes until wilted.

6. Adjust seasoning to taste and serve with your favorite keto toppings.

Net Carbs: ~7g per serving (based on 6 servings)

Tips for Keto Chile Success

When making keto chili, taste as you go to adjust the seasoning—spices are your best friend for depth of flavor. If you like it thicker, simmer uncovered to reduce the liquid. These recipes are also freezer-friendly, so make a big batch and save some for busy days. Whether you’re a meat lover, a fan of lighter flavors, or a vegetarian, there’s a keto chili here for you to enjoy!