Low-carb chili. Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain ground beef in a colander.
Brown ground beef, onion and garlic in a large saucepan until no pink remains. Drain fat. Stir in green peppers, zucchini, and chili powder. Cook until pepper begins to soften, about 3-4 minutes. Add remaining ingredients and simmer until thickened, about 15 minutes. *Simmer chili on the stovetop to help thicken and intensify the flavors.
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. Close lid and stop “Saute” mode. Select “Meat/Stew” mode for 35 minutes and start pressure cooking. Release pressure.
Keep that chili tasty and colorful by topping it with sour cream, cheese, spring onions, black olives, bacon bits, avocado, jalapenos or pepperoncinis. Serve toppings in small bowls alongside your big, wonderful smelling pot of keto chili and let everyone create their own masterpiece!