Keto Beef Chili (No Beans)

This no-bean beef chili combines ground beef, diced tomatoes, bell pepper, and spices in one pot. The recipe makes six servings in about an hour. The estimated 7 g net carbs per serving does not include toppings and will vary with the tomatoes, broth, and serving size.

Beans add carbohydrate as well as fiber and protein. This version omits them and gets its body from beef, vegetables, tomato paste, and reduction. Unsweetened cocoa adds bitterness and depth without making the chili taste sweet. For other ingredients commonly used in low-carbohydrate meals, see the keto food list.

Why does keto beef chili work on a low-carb diet?

Most of this chili's carbohydrate comes from the onion, pepper, tomatoes, tomato paste, garlic, broth, and spices. Ground beef and cooking oil add little or no carbohydrate. Product labels differ, especially for broth and canned tomatoes, so use the net-carb calculator with the products and serving size you actually use when the estimate matters.

The recipe can be part of a varied meal plan, but its nutrition table is an estimate rather than a diet prescription. Add toppings for flavor and texture, then include their labels in your calculation.

Ingredients you'll need for keto beef chili

• 1 1/2 lbs (680 g) 80/20 ground beef for the base.
• 2 tablespoons avocado oil or olive oil for browning.
• 1 medium yellow onion, diced (about 1 cup), 1 red bell pepper, diced, and 4 cloves garlic, minced for the aromatic layer.
• 2 tablespoons tomato paste and 1 (14.5 oz / 411 g) can diced tomatoes. Check the label if you are tracking carbohydrate closely.
• 1 cup (240 ml) unsalted or low-sodium beef broth to give the chili enough liquid to simmer.
• 2 tablespoons chili powder, 1 tablespoon ground cumin, and 1 teaspoon smoked paprika for the main spice blend.
• 1 tablespoon unsweetened cocoa powder for a slightly deeper, bitter note.
• 1/2 teaspoon cayenne pepper, optional — for heat.
• 1 teaspoon salt, plus black pepper to taste.
• Optional toppings: shredded cheddar, sour cream, sliced avocado, cilantro, or jalapeño. Count the product and portion if you include toppings in the nutrition estimate.

How do you make keto beef chili?

Cook the ground beef to 160°F (71°C), then sauté the vegetables and spices before adding the tomatoes and broth. Simmer uncovered until the chili reaches the thickness you prefer. Elapsed time and meat color are useful cues, but neither replaces a thermometer check for ground beef.²³

1. Cook the beef to 160°F. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef, break it into small pieces, and cook for about 6 to 8 minutes. Check several of the largest pieces with an instant-read thermometer and continue cooking until each reaches at least 160°F (71°C). Color alone does not establish doneness. Drain excess fat if needed.
2. Sauté the aromatics. Add the onion and bell pepper to the pot and cook 5 minutes until softened. Stir in the garlic and cook 1 minute more, until fragrant.
3. Bloom the spices. Stir in the chili powder, cumin, smoked paprika, cayenne, and cocoa powder. Cook for 30 to 60 seconds, stirring so the spices do not scorch.
4. Add the tomato paste. Stir in the tomato paste and cook 1 to 2 minutes, letting it darken slightly to deepen the flavor.
5. Add the liquids. Pour in the diced tomatoes and beef broth, stirring to combine and scraping up any browned bits stuck to the bottom of the pot.
6. Simmer. Bring to a low boil, then reduce the heat and simmer uncovered for about 35 to 40 minutes, stirring occasionally, until the chili reaches the thickness you prefer.
7. Season and serve. Taste and adjust salt and pepper, then ladle into bowls and add toppings as desired.

Nutrition facts per serving

Makes about 8 cups of chili — 6 servings, roughly 1 1/3 cups (280 g) each. Values are calculated from the ingredient amounts above using standard USDA figures for beef, vegetables, and canned tomatoes.¹

Nutrient	Per serving
Calories	380 kcal
Fat	28 g
Protein	22 g
Total carbs	10 g
Fiber	3 g
Net carbs	7 g

Toppings are not included. These figures are estimates from standard ingredient records, not laboratory analysis; package labels, drained weight, yield, and serving size can change the result.

Tips and variations

• Adjust the richness. An 80/20 blend renders more fat than a leaner blend. Drain only as much as needed for the texture you prefer.
• Swap the protein carefully. Ground turkey needs to reach 165°F (74°C); ground beef, pork, veal, and lamb need to reach 160°F (71°C). Check the applicable endpoint rather than relying on the beef timing.²
• Add texture without beans. Diced zucchini or a can of drained, diced mushrooms mimics the bite of beans if you miss the texture, for only a couple of extra grams of net carbs.
• Turn up the heat. A diced jalapeño with the onion, or an extra 1/4 teaspoon of cayenne, pushes the spice level up without changing the carb count meaningfully.
• Make it a soup night. This chili pairs well with the rest of our keto soup recipes roundup if you're planning a week of warm, low-carb dinners.

How do you store and reheat keto beef chili?

Divide leftover chili into shallow containers and refrigerate it within 2 hours of cooking, or within 1 hour when the air temperature is above 90°F (32°C). Use refrigerated leftovers within 3 to 4 days. Freeze portions you will not use in that window; the federal cold-storage chart lists 2 to 3 months as a quality window for frozen soups and stews.⁴⁵

Thaw frozen chili in the refrigerator. Reheat leftovers to 165°F (74°C), checking the center and stirring so cold spots do not remain. The stovetop and microwave times will vary with the portion, container, and appliance.⁴

Frequently Asked Questions

How many net carbs are in keto beef chili?

This recipe has about 7 g net carbs per serving, based on 6 servings of roughly 1 1/3 cups each. Toppings like cheese and sour cream add a small amount more.

Can you make chili keto without beans?

Yes. This recipe omits beans and uses ground beef, tomatoes, vegetables, and reduction for body. Recalculate the carbohydrate estimate when changing the ingredients or serving size.

What can you use to thicken keto chili instead of flour or masa?

Simmer the chili uncovered so water evaporates, and stop when it reaches the thickness you prefer. Stir often near the end to prevent scorching.

Does keto beef chili freeze well?

Yes. Freeze portions you will not eat within the 3-to-4-day refrigerated storage window. Thaw in the refrigerator and reheat the chili to 165°F (74°C).

What toppings are keto-friendly for chili?

Cheddar, sour cream, avocado, cilantro, and jalapeño are common options. Labels and portions differ, so include the toppings in your own carbohydrate estimate.

Works cited

1. FoodData Central — U.S. Department of Agriculture, Agricultural Research Service — August 23, 2026 https://fdc.nal.usda.gov/
2. Safe Minimum Internal Temperature Chart — U.S. Department of Agriculture, Food Safety and Inspection Service — August 23, 2026 https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
3. Ground Beef and Food Safety — U.S. Department of Agriculture, Food Safety and Inspection Service — August 23, 2026 https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/ground-beef-and-food-safety
4. Leftovers and Food Safety — U.S. Department of Agriculture, Food Safety and Inspection Service — August 23, 2026 https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety
5. Cold Food Storage Chart — FoodSafety.gov — August 23, 2026 https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts

Article history

1. August 23, 2026Updated
2. August 19, 2026First published