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This chili is focus on flavor, ideal for keto diet enthusiasts who enjoy a nagging itch to overcome moderation courtesy bean-free chili with some beef spices and added avocado for a touch of creaminess.
My Personal Experience
This keto chili is one of my absolute favorites because it’s both comforting and filling. The spices really bring the beef to life, and the creamy avocado topping makes it feel extra indulgent. I’ve made this recipe on cold evenings when I crave something warm and hearty, and it never disappoints. It’s also super easy to personalize—sometimes I add shredded cheese, and other times I stick with just the avocado for a lighter touch.
Why You’ll Love It
• Keto-Friendly: No beans, low in carbs, and packed with flavor—this chili is perfect for anyone following a keto or low-carb lifestyle.
• Comforting: The rich combination of beef and spices creates a satisfying, hearty dish that will comfort you on a chilly evening.
• Customizable: Add your favorite toppings like avocado, sour cream, and cheese to personalize the dish just the way you like it.
Tools You’ll Need
• Medium pot: For cooking the beef and simmering the chili.
• Ladle: For serving the chili into bowls.
• Knife and cutting board: To chop the onions, garlic, and avocado.
Ingredients & Substitutions
• Ground beef: The main protein for this dish. You can swap it with ground turkey or chicken if you prefer a leaner option.
• Diced tomatoes: Choose unsweetened canned tomatoes to keep it keto-friendly. Fresh tomatoes can also be used if preferred.
• Beef stock or broth: Adds richness to the chili. You can use chicken or vegetable broth for a different flavor.
• Chili powder: This is essential for flavoring the chili, but you can adjust the amount based on your spice tolerance.
• Cumin: Adds an earthy, warm flavor to the dish.
• Smoked paprika: This gives the chili a smoky depth, but you can omit it if you don’t have it on hand.
• Cayenne pepper: Optional, depending on how spicy you like it.
• Sour cream: Adds creaminess and balances the heat. You can substitute with Greek yogurt for a tangier flavor.
• Avocado: Adds a creamy texture and healthy fats to the dish. You can also top with cheese or green onions if you prefer.
Cooking Instructions: From Prep to Plate
The Ground Beef: Using the medium pot, cook beef over medium heat. Pour off any surplus fat after the meat is cooked.
Peel and cut the Onions and garlic: Pour in the chopped onion and the minced garlic, and cook until soft, around five minutes.
Ovens and spices are added: Pour in some diced tomatoes, salt, beef stock, chili powder, cumin, paprika, a little salt and cayenne pepper if you have it. Bring to a boil.
Let it cool down: Meanwhile, the chili cooks, in an uncovered saucepan, heat up for 20-25 minutes to help disperse the ingredients’ flavors.
Cooking Instructions: Using a ladle, serve warm chili into bowls, topped with avocado slices and place cheese and sour cream if you wish.
Tips for the Best Keto Chili
• Adjust the heat: If you like your chili extra spicy, feel free to add more cayenne pepper or throw in some chopped fresh chilies.
• Cook longer for richer flavor: Letting the chili simmer uncovered for 20-25 minutes helps the flavors blend and intensifies the taste.
• Top it your way: You can add sour cream, shredded cheese, or even a sprinkle of cilantro for extra flavor and texture.
Storage Instructions
• Store: Keep leftover chili in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat in the microwave or on the stove over low heat, adding a little water or broth if it gets too thick.
• Freeze: This chili can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
Nutritional Information (Per Serving):
• Total Carbs: 8g
• Net Carbs: 6g
• Sugar: 3g
• Fiber: 2g
• Protein: 28g
• Fat: 30g
Total Calories: 400
Low Carb Keto Chili With Avocado Recipe
Equipment
- Medium Pot
- Ladle
- Knife
- Cutting board
Ingredients
- 3 cloves garlic minced
- 1 lb ground beef
- 1 medium onion diced
- 14 oz can diced tomatoes (unsweetened)
- 1 cup beef broth or stock
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt to taste
- 1 large avacado sliced
- sour cream (optional)
Instructions
- In a medium pot, cook the ground beef over medium heat, breaking it up with a spatula as it cooks. Once browned, drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally, until softened.
- Pour in the diced tomatoes, beef stock, chili powder, cumin, smoked paprika, cayenne pepper (if using), and salt. Bring the mixture to a boil.
- Reduce the heat to low and simmer the chili uncovered for 20-25 minutes, stirring occasionally, to allow the flavors to meld together.
- Ladle the chili into bowls and top with avocado slices. Add sour cream, shredded cheese, or other toppings as desired.
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Looks really yummy the chili 🌶️
Thank you! So glad you think it looks yummy! 🌶️ Let me know if you try it—I’d love to hear how it turns out!