Low-Carb Chili (Instant Pot, Stovetop, Slow Cooker)

The same low-carb chili you’ve grown to love, now with recipe instructions for making in an Instant Pot, slow cooker, and on the stove!

A super easy, gluten-free, Whole30 and low-carb chili recipe made from common ingredients that are packed with flavour! Made without corn or beans, this chili has just 5.5g net carbs per serving but is hearty enough to satiate even the most devout of carb-lovers. Leftovers only get better with time, plus they freeze really well, making it the perfect dish for family cooking, potlucks and meal prep!

Traditional chili recipes, and the canned varieties found on store shelves, are seldom OK to eat on a low-carb or keto diet. Most, if not all, contain corn, beans and sometimes even flour. All of these ingredients are high in carbohydrates and add up quickly when combined.

For example, one popular brand found in most Canadian grocery stores has 21g of carbs per serving, with 9g coming from sugar. By contrast, this low carb chili recipe has just 5.5g of net carbohydrates per serving, with 3.7g coming from sugar (these are natural sugars found in the tomatoes). That’s plenty low enough to fit a low-carb diet and, if enjoyed in moderation, could even be OK for a keto diet as well. As a bonus, by eliminating ingredients like corn, beans and flour, this chili is also grain-free, gluten-free, paleo and Whole30!

My go-to method for making chili is to use an Instant Pot because it’s fast and hands-free.

But, I’ve had lots of questions on how to make this recipe if one doesn’t own an Instant Pot. So, I’ve updated the post to include recipe instructions for making it on the stove or in a slow cooker.

No matter how you decide to prepare this low-carb chili, its a super simple recipe with not a lot of ingredients and a whole BUNCH of flavour! Onions, peppers, garlic, chili flakes, cayenne, cumin and coriander combine to create a distinctive taste and deliver just the right amount of heat!

Low-carb chili in an Instant Pot

To make this chili in an Instant Pot, you’ll first use the sauté function to lightly cook the veggies and spices. Once they are soft and fragrant, add the beef and cook until brown. This should only take about 5 minutes.

Once the veggies and beef are cooked, turn the Instant Pot off, add the diced and crushed tomatoes, cover and switch to Pressure Cook High. Set the timer for 15-18 minutes and walk away! That’s it! Once the timer goes off, release the pressure by turning the steam release handle. Allow the chili to cool slightly before serving.

Low-carb chili in a slow cooker

To make this chili in a slow cooker you’ll have to first brown the beef and cook the veggies in a skillet on the stove. Over medium-high heat, cook the beef until no longer pink. Add the onion, garlic, red pepper and jalapeño and sauté another 2-3 minutes.

Transfer the beef and veggies to a slow cooker and add all the spices. Add the diced and crushed tomatoes and stir to combine everything. Place the lid on the slow cooker and cook for 4-6 hours on low or 2-3 hours on high. Do not remove the lid to stir until the cook time is up- it’s important not to let any heat escape as things cook in a slow cooker!

Low-carb chili on the stove

If you don’t have an Instant Pot or a slow cooker, you can easily make this low-carb chili on the stove instead.

Start by browning the beef in a large pot over medium-high heat. Break it up with a wooden spoon as it cooks. Once browned, remove the beef from the pot and set aside in a bowl. Leave the beef grease behind in the pot to cook the veggies in- the fat is full of flavour!

Add the onion, garlic, red pepper and jalapeño and sauté until soft. Add the spices and cook an additional 5 minutes, or until fragrant. Finally, add the diced and crushed tomatoes, and cooked beef to the pot and bring to a gentle boil. Reduce the heat to low, cover and allow to simmer for at least an hour. Check in on the chili every so often and give it a stir.

One of my favourite things about making chili is piling on tons of yummy toppings. And, luckily, quite a few of the traditional chili toppings are actually perfectly OK to eat on a low carb or keto diet!

My go-to low-carb toppings for chili include avocado, shredded cheddar cheese, sour cream, green onions, cilantro and freshly squeezed lime! Instead of just dicing up some avocado on top of your low-carb chili, try making my Homemade Guacamole and adding a generous dollop to your bowl. You can even whip up a batch of these Keto Low Carb Tortilla Chips for some added crunch on top or to use for dipping into the guac!

Definitely! This low-carb chili freezes so well and is a great option for meal prepping and stocking up your freezer! The chili will stay fresh for about 3-5 days in the fridge and honestly gets tastier as each day passes. If you don’t think you’ll eat all of your leftovers in that time, you can easily freeze it instead. I recommend freezing in individual servings so you can thaw them one at a time as you need.

To thaw, take a serving out the night before- or morning of- and place it in the fridge. When it’s time to prepare dinner, place the mostly thawed chili in a small saucepan, heat until simmering, and serve!

Check out some of my other popular keto soup and stew recipes for some filling, comforting, one-pot meal ideas:

• Keto Beef Bourguignon (GF & Paleo)
• Acorn Squash Soup with Fried Sage
• Easy Clam Chowder (Low Carb)
• Creamy Keto Tomato Soup

If you make this low-carb chili, please rate it and add your comments below. And tag @thebespokebites in your photos and videos on Instagram and Facebook for a chance to be featured!

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