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In the chilly winter months, chili has always been one of my favorite ways to warm up. My grandmother used to make the most incredible batches. Truth be told, I wish I could go back and appreciate it more. I don’t know what her secret ingredient was, but I’m guessing it involved lots of love (and maybe some sugar…). I’m not sure how she’d feel about me seeking out a low carb keto chili recipe, but I’m hoping she’d love it.

As an adult, I learned to appreciate beans in my chili. When I started following a keto diet to lose weight and manage my anxiety, I had to give ’em up. It’s okay — I’m not too heartbroken 🙂 For a while, I didn’t even attempt to make any, but when the temps dipped low enough, I gave it a try.

After finding a great recipe on Wholesome Yum, I gathered my ingredients and said a little prayer.  Granny had just passed away, and a bowl of chili was the perfect way to feel close to her. Fortunately, this recipe for a low carb keto chili is easy and delicious!

Using a slow cooker or Instant Pot allows the flavors to really mesh together. I never even noticed the beans were missing! While I go through phases when I skip dairy, I like to top my bowl of chili with cheese, sour cream, green onions and even guacamole. The added fat helps me make my keto macros since I prefer to use ground turkey over ground beef.

When I’ve got a few carbs to spare, I make some of my low carb crackers to go along with it. So good! This is also a great dish for Super Bowl Sunday, a potluck, or for serving over hot dogs!

Table of Contents

Ingredients
  • 2 1/2 lb Ground turkey or chicken
  • 1/2 large Onion (chopped)
  • 8 cloves Garlic (minced)
  • 2 15-oz can Diced tomatoes (with liquid)
  • 1 6-oz can Tomato paste
  • 1 4-oz can Green chilies (with liquid)
  • 2 tbsp Worcestershire sauce
  • 1/4 cup Chili powder
  • 2 tbsp Cumin
  • 1 tbsp Dried oregano
  • 2 tsp Sea salt
  • 1 tsp Black pepper
  • 1 medium Bay leaf
  • 1 tbsp Cooking oil (such as Olive Oil)
  • 1 cup Chicken broth (for Instant Pot method)
Instructions

For Slow Cooker Chili:

  • Heat a tablespoon of oil in a skillet over medium-high heat. Add chopped onion and sauté for , until translucent. Add garlic and cook for a minute or less, until fragrant.
  • Add the ground turkey or chicken. Cook for , breaking apart until browned.
  • Transfer the mixture to your slow cooker. Add remaining ingredients (except the bay leaf!) and stir to combine. Place the bay leaf into the middle.
  • Cook for 6-8 hours on low or 3-4 hours on high. Remove bay leaf before serving.

For Instant Pot Chili:

  • Remove lid and set aside. Select the “Sauté” setting on the pressure cooker. Add oil and chopped onion, sauté for , until translucent. Add the garlic and cook for a minute or less, until fragrant.Add the ground turkey or chicken. Cook for , breaking apart until browned.
  • Add remaining ingredients and stir to combine. Add a cup of chicken broth. Place the bay leaf on top in the middle.
  • Close the lid. Press “Keep Warm/Cancel” and then press the “Meat/Stew” setting (35 minutes) to start pressure cooking.
  • It’s best to wait for natural release, if you can. For quick release, turn the valve to “vent.” If you used a bay leaf, remove it before serving.

Pinterest Low carb keto Chili con carne