This keto and whole30 chili recipe is only 8g net carbs per serving! A perfect, low carb, no bean chili made with healthy ingredients in the instant pot! Makes a delicious, complete meal for busy weeknights and freezes beautifully for future meals. 

whole30 chili in a white bowl on a white background with avocado and cilantro this recipe

This post was originally posted in October 2021 and has been updated as of September 2024.

Why You’ll Love This Keto + Whole30 Chili Recipe

I can’t decide which is more exciting: how delicious this keto and whole30 chili is, or how easy it is to make. Actually, it might be how unbelievably healthy it is. This Instant Pot keto + whole chili tastes like the chili of your dreams, but has no beans or sugar!

You may have already tried my Whole30 Pumpkin Turkey Chili or this Keto & Whole30 Verde Chicken Chili, which are both delicious and great make-ahead recipes (they taste even better the next day!), but today we’re leaning into a classic beef chili recipe! 

Recipe Highlights

  • The real star of this chili is the beef. I get my organic, hormone + antibiotic-free ground beef from ButcherBox. The taste can’t be beat! Along with the ground beef, I’m adding tons of vegetables in all the colors of the rainbow– onion, celery, zucchini, squash, bell peppers, and canned tomatoes.
  • For spice, I’m using canned diced green chiles, chili powder, cumin, oregano, and smoked paprika. This is a mild spice, my kids are totally fine eating this. If you want more spice, add in more diced green chiles and chili powder. Maybe even a little cayenne pepper!
  • One thing this chili does not have is beans, which keeps this meal whole30 compliant + keto-friendly. With all the ground beef and vegetables, you don’t even notice!
  • For fun toppings, I like serving mine topped with sliced avocado and some chopped cilantro or green onions. If you’re not Whole30, you can top it with sour cream.

Watch Chili Recipe Demo Video

Note: You can also watch this recipe video on YouTube.

Ingredient Notes

recipe ingredients on a white surface
  • avocado oil or olive oil
  • veggies: Give me all the veggies! I used a mix of yellow onions, zucchini, yellow squash, red bell pepper, and ribs of celery. Feel free to add additional veggies as you desire. 
  • garlic cloves: Fresh garlic is best for the punchiest flavor. Garlic powder will work in a pinch. Use the ration of ¼ teaspoon garlic powder for every clove of garlic. 
  • kosher salt and black pepper
  • lean ground beef: I get my 100% grass-fed ground beef from ButcherBox, which I highly recommend! You could substitute ground turkey or the ground meat of your choice.
  • diced fire-roasted tomatoes: Adds a hint of mild spice and a smoky flavor. 
  • tomato sauce
  • diced green chiles: I used mild green chiles from a can. You can use hotter if you want more spice. 
  • seasonings: this chili features a blend of chili powder, ground cumin, dried, oregano, and smoked paprika. Feel free to add a little cayenne pepper if you want an extra kick. 
  • chicken stock: Feel free to substitute vegetable broth or beef broth instead of chicken broth. You can also use bone broth. 

Step-by-Step Instructions

a pot filled with veggies

Step 1: Heat your instant pot over SAUTE. Add the avocado oil, and saute all the vegetables for 7-10 minutes until soft.

ground meat in a pot

Step 2: Add the ground beef and break it up. Cook for 5 minutes.

spices on top of ground meat and veggies in a pot

Step 3: Add in the canned tomatoes, tomato sauce, spices + chicken stock. Stir to combine.

whole30 chili in a pot

Step 4: Close with the lid, and make sure the vent is at SEALING. Hit CANCEL, then cook on HIGH PRESSURE for 15 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 15. After the 15 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.

a bowl of whole30 and keto chili with toppings

Step 5: Serve warm topped with your favorite toppings: sliced avocado, jalapeños, cilantro, etc.

Recipe Tips

  • For toppings, I like serving mine topped with sliced avocado and some chopped cilantro or green onions. If you’re not Whole30, you can top it with sour cream. 
  • Just like a classic chili recipe, there are so many variations and substitutions that can be made. If you found this recipe but don’t follow either diet, feel free to add a can of drained kidney beans. If you’re not keto and want to add some extra heartiness, feel free to add diced sweet potatoes or regular potatoes. 
  • For keto, serve this chili alongside these Keto Biscuits or this Tastes Lovely Keto House Salad. 

Meal Prep + Freezing Tips

The best part of this Whole30 chili is that makes enough for 8 servings! So my family of 4 will have leftovers that  I can use for meal prep lunches, or freeze for future dinners.

meal prep containers on a white background
  • Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes. Or reheat on the stove in a pot for 5-10 minutes until warm.
  • Freezing Instructions: Freeze in an airtight container for at least 6 months. Thaw in the fridge overnight. Reheat either in the microwave until warm, about 3-5 minutes. Or reheat on the stove in a pot for 5-10 minutes until warm.

Alternative Cooking Methods

If you don’t want to make this as an instant pot recipe, I have a couple of alternative options for you. You can make this in your slow cooker (crock pot) or on the stove with a large pot or Dutch oven. 

  • Slow Cooker Instructions: Soften vegetables in a large pot on the stove, then add the meat to begin to brown it. Add to your slow cooker, along with canned tomatoes, tomato sauce, diced green chiles, spices + chicken stock. Cook on low for 4 hours, or high for 2 hours.
  • Stovetop Instructions: Soften vegetables in a large pot on the stove top over medium heat, then add the meat to begin to brown it. Followed by the diced tomatoes, tomato sauce, diced green chiles, spices, and chicken stock. Simmer over low heat for 1-2 hours until thickened.

More Healthy Recipes

Whole30 + Keto Lemon Artichoke Chicken Soup

Whole30 + Keto Instant Pot Verde Chicken Chili

Paleo & Whole30 Pumpkin Turkey Chili

Whole30 + Keto Roasted Tomato Basil Soup

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chili in white bowl and white background

Easy Instant Pot Keto + Whole30 Chili Recipe

Servings: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This keto and whole30 chili recipe is only 8g net carbs per serving! A perfect, low carb, no bean chili made with healthy ingredients in the instant pot! Makes a delicious, complete meal for busy weeknights and freezes beautifully for future meals. 
4.99 from 106 ratings
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Ingredients 
 

  • 2 tablespoons avocado oil
  • 1 yellow onion, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 red bell pepper, chopped
  • 4 ribs of celery, chopped
  • 2 cloves of garlic, grated or finely minded
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 pounds ground beef
  • 2 14.5-ounce cans diced fire roasted tomatoes
  • 1 15-ounce can tomato sauce
  • 2 4-ounce can diced green chiles
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 tablespoon smoked paprika
  • 1 cup chicken stock

Equipment

Instructions 

  • Heat your instant pot over SAUTE. Add the avocado oil, and saute all the vegetables with the salt + pepper for 7-10 minutes until soft, stirring occasionally.
  • Add the ground beef and break it up with a wooden spoon. Cook for 5 minutes, stirring occasionally.
  • Add in the canned tomatoes, tomato sauce, spices + chicken stock. Stir to combine.
  • Close with the lid of your instant pot, and make sure the vent is at SEALING. Hit CANCEL, then cook on HIGH PRESSURE for 15 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 15. After the 15 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
  • Serve warm topped with your favorite toppings: sliced avocado, jalapeños, cilantro, etc.
  • Will keep in an airtight container refrigerated for 5 days, or frozen for 6 months.

Notes

Spice Level: This chili is a very mild spice. Completely kid friendly. My kids eat this with no problem. If you like it spicier, add in cayenne pepper to taste or chop up spicy peppers like jalapenos or seranos when softening the vegetables.
Ground Beef: I use 85/15 grass fed ground beef. Feel free to use your favorite ground beef, or even swap in ground turkey or ground chicken.
Baby/Toddler Serving Suggestion: If you have really little kids who don’t love the idea of eating soups or chili’s, one of my best hacks is to spoon this chili over cooked noodles. I tell them it’s chili spaghetti and they love it! 
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes. Or reheat on the stove in a pot for 5-10 minutes until warm.
Freezing Instructions: Freeze in an airtight container for at least 6 months. Thaw in the fridge overnight. Reheat either in the microwave until warm, about 3-5 minutes. Or reheat on the stove in a pot for 5-10 minutes until warm.
Slow Cooker Instructions: Soften vegetables in a large pot on the stove, then add the meat to begin to brown it. Add to your slow cooker, along with canned tomatoes, tomato sauce, diced green chiles, spices + chicken stock. Cook on low for 4 hours, or high for 2 hours.
Stovetop Instructions: Soften vegetables in a large pot on the stove, then add the meat to begin to brown it. Followed by the canned tomatoes, tomato sauce, diced green chiles, spices + chicken stock. Simmer over low heat for 1-2 hours until thickened.
Cuisine: American
Course: Main Course
Author: Natalie
Serving: 2cups, Calories: 231, Total Carbs: 11.8g, Protein: 27.9g, Fat: 8.4g, Fiber: 3.5g, Net Carbs: 8g
Did you make this recipe?Please Leave a comment and give this recipe a rating!


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