If you’re looking for the perfect Keto Chili recipe that gives all of the vibes of chili but with none of the beans to keep it low carb, then look no further because you’ve hit the flavor motherload with this flavorful Keto Chili Recipe that can be made in an instant pot, slow cooker or regular pot!
Cooler weather is rolling in and it’s time to break out the chili pot for an almost effortless meal that tastes like you worked tirelessly on it all day. When I think of chili, I want something hearty, fresh, and most importantly bean free- we don’t want to be banned from the state of Texas.
While seasoning is an important part of any dish, I like to build my base flavor with fresh ingredients. That is why this recipe starts with making a sofrito of sorts. Bell pepper, poblano, jalapeno, onion, and garlic are sauteed over low heat with salt until they almost appear melted together. This aromatic blend will bring spice, brightness, and salinity to the chili.
The addition of tangy tomato sauce adds depth and richness to the dish, perfectly complementing the tender chunks of chuck roast, which bring both a heartiness and a melt-in-your-mouth experience. The inclusion of hot sausage lends a punch of heat, adding a kick that elevates the overall flavor profile. These proteins are not only boldly flavored, but inexpensive, making this a meal easy to keep in your monthly recipe rotation.
Every spoonful of this Instant Pot chili packs a symphony of flavors, ranging from sweet and earthy to smoky and spicy. Perfectly balanced and savory, this chili is a comforting treat that will leave you craving more.
You will be enamored by this Instant Pot Keto Chili because the fresh combination of bell pepper, onion, and garlic provides a delightful aroma and adds depth to the flavors of the dish. The poblano peppers offer a mild, smoky heat that perfectly complements the overall taste. The addition of tomato sauce creates a rich and hearty base, enhancing the overall texture and tanginess. The tender chunks of chuck roast and hot sausage infuse the chili with meaty goodness, contributing to its robust, satisfying flavor. Together, these ingredients create a balanced blend of flavors that make this Instant Pot chili truly irresistible.
- Poblanos
- Jalapeno
- Red bell pepper
- Onion
- garlic
- Fire roasted tomato
- Tomato sauce (glass jar is best)
- Hot sausage- whichever is your favorite!
- Chuck roast, brisket, or short ribs
- Cumin
- Paprika
- Salt
- Begin by setting your instant pot to the sauté function and adding the desired amount of oil to the bowl.Next, add in the poblanos, jalapeno, bell pepper, onion, and garlic to the pot. Give everything a good stir to combine.
- Season the peppers with cumin, paprika, and salt. Adjust the seasonings according to your taste preferences if needed. Allow the mixture to cook with the lid on, stirring often, for approximately 10 minutes. This will help soften and flavor the peppers.
- Once the peppers are cooked, pour in the tomato sauce, and let it bubble for a few minutes.
- When the tomato sauce is bubbling hot, add in a can of fire roasted tomatoes. These will add a rich and smoky flavor to your chili.
- Transfer the entire mixture into a blender and blend until smooth. Set the blended chili sauce aside.
- Season your cubed chuck roast with Sunshine State of Mind, then brown it in the instant pot that is still set to sauté. This will help seal in the juices and add richness to the meat.
- Once the meat is nicely browned, pour the chili base back into the pot, ensuring that it covers the meat completely.
- Switch the instant pot setting to slow cook on “normal” and let it cook for 3 hours. This slow cooking process will allow the flavors to meld together and the meat to become tender.
- After 3 hours, check the meat to see if it is fork tender. If it is still not soft enough, continue cooking for an additional 30 minutes or until the desired tenderness is achieved.
- Remove the meat from the pot and shred it using two forks. This will create deliciously tender and juicy meat for your chili.
- In a separate sauté pan, brown the hot sausage until cooked through. Then, add both the sausage and the shredded meat back into the pot.
- Cover the pot and continue cooking on “low” for an additional 1 hour. This will allow the flavors to further develop and the textures to meld together.
- Once fully cooked, your chili is ready to be served. Enjoy it with toppings such as fresh cilantro, shredded cheese, diced onions, and a dollop of sour cream for added flavor and creaminess.
This smoky chuck roast keto chili recipe is so good you won’t miss the beans or the chips! Add sour cream and cheese for additional creaminess, which are all keto approved! If you want some crunch with your chili, substitute pork rinds for tortilla chips.
Meat: Use high-fat meats like beef, pork, or sausage to maintain a higher fat content which is characteristic of a keto diet.
Beans: Traditional chili recipes often include beans, which are high in carbs. For a keto-friendly version, you can omit the beans entirely or substitute them with a lower carb bean alternative like black soybeans.
Vegetables: Stick to lower carb vegetables like bell peppers, onions (in moderation), and tomatoes (in moderation). You might also consider adding other low-carb veggies like zucchini or mushrooms.
- Instant pot
- Sauté pan
- Immersion blender or blender
Creating a delicious Keto-friendly chili in your Instant Pot can be quite straightforward and rewarding. Here are some tips to ensure your chili is both tasty and adheres to Keto guidelines:
- Low-Carb Ingredients:
- Opt for low-carb ingredients. Avoid beans and traditional chili beans as they are high in carbohydrates.
- Meaty Base:
- Use a meaty base like ground beef, turkey, or chicken. For a more robust flavor, you could use a mix of meats.
- Vegetables:
- Incorporate low-carb vegetables such as bell peppers, zucchini, and mushrooms instead of beans to add bulk to your chili.
- Tomatoes:
- Use tomatoes sparingly, as they contain carbs. Opt for diced tomatoes with no added sugars or a small amount of tomato paste.
- Spices:
- Load up on spices for flavor. Common chili spices like chili powder, cumin, paprika, and oregano are all keto-friendly.
With these tips, you should be well on your way to creating a delicious, keto-friendly chili in your Instant Pot.
Keto Instant Pot Chili FAQ
Q: Is bean-less chili still flavorful?
-A: Absolutely! While beans are a traditional ingredient in many chili recipes, a meaty keto chili with a rich assortment of spices can be incredibly flavorful and satisfying.
Q: *Can I use tomatoes in my keto chili?
A: Yes, but in moderation. Tomatoes do have carbs, so you’ll want to use them sparingly. Opt for low-sugar or no-sugar-added canned tomatoes if possible.
Q: How can I thicken my keto chili?
A: Traditional thickeners like flour or cornstarch aren’t keto-friendly. Instead, consider using a small amount of xanthan gum, or reduce the liquid by simmering the chili with the lid off after it has cooked.
Q: Can I make a vegetarian keto chili?
A: Absolutely! You can use high-fat, low-carb ingredients like avocados, olives, and nuts, along with low-carb vegetables and a hearty vegetarian broth as the base.
Q: How can I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chili for up to 3 months.
Q: Can I double the recipe in my Instant Pot?
A: Yes, as long as you do not exceed the maximum fill line in your Instant Pot, you can double the recipe. Be sure to adjust the cooking time if necessary.
Q: Why is my Instant Pot chili watery?
A: Keto chili may turn out watery if there’s too much liquid. You can reduce the liquid by selecting the sauté function on the Instant Pot and simmering with the lid off until it reaches your desired consistency.
Q: Can I add dairy to my keto chili?
A: Yes, dairy like cheese and sour cream can be keto-friendly. Just be sure to use full-fat, unsweetened varieties and consider the carb content.
Q: What are some good keto-friendly toppings for my chili?
A: Great keto-friendly toppings include shredded cheese, sour cream, diced avocados, fresh cilantro, jalapeños, or a sprinkle of green onions.
Q: Can I cook keto chili in a slow cooker?
A: Yes, you can certainly cook keto chili in a slow cooker. If your Instant Pot has a slow cooker function, that works great too!
Each Instant Pot and recipe might be slightly different, so don’t hesitate to adjust according to your personal preferences and the specifics of your equipment.
Keto Instant Pot Chili
5 Stars4 Stars3 Stars2 Stars1 Star
No reviews
- Author: Taylor Carrol
- Total Time: 45
- Yield: 6-8 servings 1x
Description
This smoky chuck roast and sausage keto chili recipe made in the instant pot will give you all the feels of chili with none of the carbs! This low carb chili is made with braised chuck roast but short ribs or brisket can be substituted. This recipe can be made in any pot on the stove in lieu of an instant pot.
Ingredients
Scale
Keto Chili
- 3 tbsp olive oil
- 2 poblanos, seeded and rough chopped
- 1 jalapeno, seeded and chopped
- 1 red bell pepper
- 1 onion, rough chopped
- 6 cloves garlic
- 1, 16 oz can fire roasted tomato
- 1, 24 oz jar tomato sauce
- 2 lbs hot sausage, casing removed if necessary
- *1 chuck roast, cut into cubes
- 3 tbsp cumin
- 3 tbsp paprika
- 3 tbsp salt
- Sunshine state of mind BBQ Rub
Instructions
*Any beef good for braising can be used here such as short ribs or brisket
- Set the instant pot to sauté and put the oil in the bowl
- Stir in the poblanos, jalapeno, bell pepper, onion, and garlic
- Season the peppers with the cumin, paprika, and salt
- Allow them to cook with the lid on, stirring occasionally for about 10 minutes
- Pour in the tomato sauce and allow it to bubble
- Once bubbling hot, add in the can of fire roasted tomatoes
- Pour the mixture into a blender and blend until smooth, set aside
- Season the cubed chuck roast then brown it in the instant pot, still set to sauté
- Once browned, pour the chili base back into the pot to cover the meat.
- Swap the instant pot setting to slow cook on “normal”, for 3 hours
- After 3 hours check the meat to see if it is fork tender, if not continue cooking for 30 minutes or until soft
- Remove the meat and shred
- In a saute pan, brown the hot sausage, then add both the sausage and shredded meat back into the pot.
- Cover and cook on “low” for 1 final hour
- Enjoy with cilantro, cheese, onion, and sour cream
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Keto Chili, Bean Free Chili
- Method: Instant Pot, Simmer
- Cuisine: American, KETO, Low Carb
