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Top-down view of low-carb chili in a bowl with sour cream, shredded cheddar cheese, and green onions.

Easy Low-Carb Chili

5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs ground beef
  • 1 mild chili seasoning packet
  • 1 white onion diced
  • 32 oz bone broth
  • 1 can chili beans Optional, but great in low-carb versions. If looking to make Keto-Avoid.
  • 1 can tomato paste 6 oz
  • Salt and pepper to taste
  • 2 cloves garlic minced

Equipment

  • 1 Cutting board
  • 1 skillet
  • 1 Cutting Knife
  • 1 Large pot or Instant Pot
  • 1 Large Cooking Spoon
  • 1 Can opener

Method
 

Step 1: Brown the Beef
  1. Cook the beef with onion, garlic, salt, and pepper until the onions soften. This is where your chili’s flavor begins.
    Top-down view of ground beef, onion, garlic, salt and pepper, being browned for chili that is low carb and high in protein.
Step 2: Build the Base
  1. Add bone broth, chili beans, tomato paste, and seasoning to a large pot or Instant Pot.
    Top-down view of low-carb chili ingredients in an Instant Pot on the soup setting, including tomato paste, diced chili-ready tomatoes, mild chili powder seasoning packet, Chili beans, and bone broth.
Step 3: Drain the Grease
  1. Pour off excess grease using the empty bean can for convenience.
Step 4: Combine Everything
  1. Stir the beef mixture into the pot.
    Top-down view of all low-carb easy chili ingredients combined in an Instant Pot, ready to be simmered together.
Step 5: Cook to Perfection
  1. Stovetop: Low–medium heat for 25–30 minutes
  2. Instant Pot: Soup setting, 15–20 minutes (vent open)
Step 6: Rest + Serve
  1. Allow the chili to sit for 10 minutes so the flavors settle. Add toppings and enjoy.

Notes

Cooking Tips

  • If cooking both beef and soup mixture in an instant pot, make sure to drain the grease before adding the soup ingredients, and make sure to keep the vent open and cook on medium heat for 15-20 minutes.
  • If cooking on the stove entirely, both the meat mixture and the soup ingredients, make sure to drain the grease before combining, and cook the soup on low-medium heat for 20-25 mins. 

Serving Tips

    • Add cheddar and sour cream for creamy richness.
    • Top with green onions for freshness.
    • Serve with avocado for healthy fats.
    • Pair with a salad if you want to keep things lighter.
    • Offer crackers or bread for non–low-carb family members.

Storage:

    • Refrigerate: Store in airtight containers for up to 5 days.
      Freeze: Freeze in portions for up to 3 months in an air-tight container.
      Reheat: Thaw overnight in the fridge, then warm gently on the stove or in the microwave.

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