By leaving out the beans and adding nutrient-dense ingredients like beef broth and grass-fed ground beef, you get all the flavor while keeping your carb count low. This keto chili is deliciously satisfying and low-carb, and takes a total time of just 10 minutes to simmer on the stovetop.
Similar to the stove top, add the chili and put the slow cooker on low. Pour into a larger microwave safe bowl and cover. Cook on high for 3 minutes. Check and stir the chili, recover again and cook again for a minute. Do this until the chili reaches the desired temp. What variations can I add to the low carb chili recipe?
As with most keto recipes, you can still enjoy the foods you love, with a few swaps in ingredients. In this easy low carb chili recipe, you out leave the beans and swap in celery and ground beef. This gives you the same thick, meaty bowl of chili you always crave without the extra carbs.
Add tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper and stir together. Pour in 1 cup water or beef broth (the liquid is an additional ingredient recommended for Instant Pot keto chili, due to the pressure). Place bay leaf into the middle. Pressure cook.