Low Carb Chili

August 22, 2018Laura

Who else is ready for fall? I have my Bath & Body Works Pumpkin Apple candle burning as I type this and have even started pulling out some of my fall decor! I’m ready for the cool weather, the pretty leaves, pumpkin everything, fall scents, cozy sweaters, boots and of course all the yummy food!

Chili and soups are one of my favorite things to make during the fall/winter season! It might be a little early for chili, but I was craving it and have been for a while now! We had it for dinner two nights in a row and it did not disappoint! I used to make this chili recipe prior to starting keto. It was an easy recipe for me to modify and most importantly, make low carb. I included directions for both the Instant Pot and Crock Pot below. I like topping my chili with shredded cheese and sour cream, but you can also garnish it with onion, chopped tomatoes, olives or sliced avocado. Hope you enjoy one of my fall favorites!

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Print Recipe

Low Carb Chili

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Serves: 6
  • Calories 232

Ingredients

  • 1 Tbsp olive oil
  • 1 lb ground beef
  • 1/2 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1.5 Tbsp chili powder
  • 1/2 Tbsp cumin
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 14.5 oz can petite diced tomatoes
  • 1 cup tomato sauce
  • 2/3 cup water or beef broth

Method

Instant Pot:

  • 1)
    Add oil into bottom of Instant Pot. Press the saute button and add chopped onion and pepper. Saute until tender and add ground beef. Break meat apart with spatula, cook until no longer pink and cooked through. Drain off excess grease, if any.
  • 2)

    Press cancel and add all remaining ingredients to Instant Pot; stir well.

  • 3)
    Cook on manual/high pressure for 10 minutes. Allow to natural release for 10 minutes and then manually release any remaining pressure.
  • 4)

    Serve and garnish with your favorite toppings.

Crock-Pot:

  • 1)

    Heat oil in a large skillet over medium-high heat. Add the chopped onion and bell pepper and saute until tender. Add the ground beef and break apart with spatula, cook until no longer pink and cooked through. Drain off excess grease, if any.

  • 2)

    Transfer mixture to crock-pot and add remaining ingredients; stir well.

  • 3)

    Cook on high for 2-3 hours or low for 6 hours. Serve and garnish with your favorite toppings.

Notes

Net carbs per serving: 6.2g

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