The Best Low Carb Keto Chili

Enhance your low-carb and keto journey with a burst of flavors in every bite of our Keto Chili! This dish is a must-try for those craving deliciousness with a low-carb twist

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Ingredients

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2 Pounds Hamburger OR Turkey Burger

3 TBSP Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 Can Tomato Sauce (29 oz)
1 Can Diced Tomatoes (28 oz) (drained)
4 TBSP Thick it

4 tablespoons shredded Cheddar cheese

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Instant Pot Directions

Stovetop directions and variations Below

Keto Chili Tips

Try not to use ground beef that has more than 20% fat, as it can make the overall chili very oily. If you don’t have leaner ground beef, you can pan fry the beef separately, drain well and rinse and soak up the excess oil before adding it to the pan with the other ingredients.

Spices– For a spicier kick, add cayenne pepper or red pepper flakes.

Set your Instant Pot to the "Sauté" function. Brown the hamburger in the Instant Pot, breaking it apart into small pieces.
Drain and rinse the hamburger directly in the Instant Pot.
Add Chili Powder, Onion Powder, Garlic Powder, Tomato Sauce, and drained Diced Tomatoes to the Instant Pot. Stir well.
Secure the Instant Pot lid and set it to "Manual" or "Pressure Cook" on high for about 15 minutes.
Once the cooking cycle is complete, allow for a natural release for about 10 minutes, then perform a quick release to release any remaining pressure.
Open the Instant Pot, stir the chili, and check the thickness. If needed, you can set the Instant Pot to "Sauté" again and let it simmer for a few more minutes.
Stir in Thick it to finish thickening the chili.
Serve the Keto Chili in bowls, topping each serving with shredded Cheddar cheese.

Notes:

Adjust the cooking time if you prefer a thicker consistency.
Enjoy your Instant Pot Keto Chili!

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Stovetop Directions

Boil the hamburger until done. If it's frozen, make sure to break it apart into small pieces.
Drain and rinse the hamburger, then add it to a deep skillet.
Add the remaining ingredients (Chili Powder, Onion Powder, Garlic Powder, Tomato Sauce, and drained Diced Tomatoes) to the skillet. Stir until the mixture reaches the desired thickness.
Allow the Keto Chili to boil down for about 45 minutes until it becomes semi-thicker.
Add Thick it to the chili to finish thickening it further.
Serve the Keto Chili in bowls, topping each serving with shredded Cheddar cheese.
Notes:
Let the chili boil down for approximately 45 minutes before adding Thick it to achieve the desired thickness.
The carb count is approximately 5 carbs per 1/2 cup and 10 carbs per 1 cup.
Enjoy your Keto Chili!

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Keto Chili Variations and Serving Ideas:

Keto Chili Stuffed Peppers:

Hollow out bell peppers and fill them with keto chili. Bake until the peppers are tender and top with cheese.

Keto Chili Zoodle Bowl:

Replace traditional noodles with zucchini noodles (zoodles) and top them with keto chili for a low-carb alternative.

Keto Chili-Stuffed Portobello Mushrooms:

Fill portobello mushroom caps with keto chili and bake until mushrooms are cooked through. Sprinkle with cheese before serving.

Keto Chili Avocado Boats:

Halve avocados and remove the pit. Fill the center with keto chili and garnish with shredded cheese.

Keto Chili Cabbage Rolls:

Use cabbage leaves to roll up portions of keto chili, then bake until the cabbage is tender. Top with a dollop of sour cream.

Keto Chili Cheese Omelette:

Incorporate keto chili as a filling in a cheese Omelette for a hearty and satisfying breakfast.

Keto Chili Stuffed Eggplants:

Cut eggplants in half, scoop out some flesh, and stuff them with keto chili. Bake until the eggplants are tender.

Keto Chili Lettuce Wraps with Guacamole:

Create lettuce wraps with keto chili and add a dollop of guacamole for a fresh and flavorful twist.

Keto Chili Cauliflower Bites:

Roast cauliflower florets and toss them in keto chili. Serve as a tasty and low-carb appetizer.

Keto Chili Cheese Stuffed Jalapeños:

Slice jalapeños in half, remove seeds, and stuff them with keto chili and cheese. Bake until bubbly.

Keto Chili Stuffed Cucumbers:

Scoop out the seeds from cucumber halves and fill them with keto chili. Top with cheddar cheese.

Keto Chili Stuffed Artichoke Hearts:

Fill artichoke hearts with keto chili and bake until heated through. Sprinkle with Parmesan cheese before serving.
Keto Chili Stuffed Spaghetti Squash:
Roast spaghetti squash halves and fill them with keto chili. Top with shredded cheese and bake until bubbly.

Keto Chili Cheese Dip Stuffed Peppers:

Hollow out mini bell peppers and fill them with a keto chili cheese dip. Bake until the cheese is melted and bubbly.

Keto Chili Cabbage Roll-Ups:

Roll keto chili in cabbage leaves to create flavorful roll-ups. Bake until heated through and garnish with shredded cheese.

How to store, reheat and freeze Keto Chili

To store: Chili tastes better the longer it sits before serving. Store chili in the refrigerator, cover it and it will last up to one week.
To freeze: Place leftovers in a air tight container and store in the freezer for up to 6 months.
Reheating: You can either microwave (1 to 2 minutes) the chili or reheat it on the stove until warm.