This spicy chipotle keto chili delivers bold, layered flavors that will have everyone asking for seconds. Rich, smoky chipotle peppers combine with savory meat, vegetables, and a touch of unsweetened cocoa for a satisfying low-carb dinner.
I created this spicy chipotle keto chili after making a keto chipotle raspberry sauce and having a few chipotles leftover. They were perfect for spicing up a hearty chili. The more I cook keto, the more I enjoy experimenting with heat—and this recipe is a great example. My daughter liked it but needed sour cream to tame the spice, so feel free to adjust the heat to suit your family.
What meat works best in this chipotle keto chili?
Chili is wonderfully flexible. For this version I used 1 pound of 80/20 ground beef and 1 pound of mild Italian sausage to create a balanced, slightly fatty base that carries the spices well. If you prefer more heat, swap in hot Italian sausage. Ground turkey, bison, or venison also make excellent leaner substitutes—just brown them and adjust seasoning as needed.
Ingredients that build flavor without adding carbs
To keep this chili low carb without sacrificing texture or flavor, I use measured amounts of green and red peppers, onions, garlic, and jalapenos. Crushed and diced tomatoes provide body while limiting carbs compared with sweeter alternatives. The chipotle peppers in adobo bring the smoky heat; chili powder, cumin, and a touch of unsweetened cocoa powder deepen the flavor profile without adding sugar.
I also stir in cooked riced cauliflower near the end for extra texture and bulk, which keeps the dish hearty while staying keto-friendly.
Tips for cooking this spicy chipotle keto chili
Cooking should be enjoyable, so don’t stress—adjust the recipe to your taste. Control the heat by varying the amount of jalapenos, chipotle peppers, and chili powder. If feeding children or spice-sensitive guests, start with less chipotle and add more later. Involve family members in chopping and seasoning to make it a relaxed, shared activity.
Side dishes that pair well with this chili
This chili pairs nicely with simple keto sides such as low-carb muffins, a crisp cilantro-lime slaw, cheddar garlic biscuits, or a radish “potato” salad. Choose a cooling topping—sour cream, shredded cheddar, or diced fresh tomatoes—to balance the heat.
Helpful Hints:
* Adjust jalapenos, chipotle peppers, and chili powder to make the chili milder or spicier.
* Top with your favorites: diced tomatoes, shredded cheddar cheese, or a dollop of sour cream work well.
Main Kitchen Equipment and Utensils:
- Large skillet
- Large stockpot
A word of encouragement:
***Create in me a clean heart, O God, And renew a steadfast spirit within me. Psalm 51:10***
Spicy Chipotle Keto Chili
8 Servings
20 minutes
30 minutes
50 minutes
This spicy chipotle keto chili is full of deep, rich flavors—perfect for a satisfying low-carb meal that pleases a crowd.
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage
- 1 tablespoon butter
- ½ cup diced green peppers
- ½ cup diced red peppers
- ¼ cup diced onions
- 2 tablespoons diced jalapenos
- 2 garlic cloves, minced
- 2 chipotle peppers in sauce, chopped
- 28 ounce can crushed tomatoes
- 14½ ounce can petite diced tomatoes
- 14 ounce can beef broth
- 2 tablespoons brown sugar substitute (Swerve)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 12 ounces riced cauliflower, cooked
Instructions
- In a large skillet, cook the ground beef and Italian sausage over medium-high heat until no longer pink, breaking the meat into pieces. Drain excess grease.
- In a large stockpot, melt the butter over medium heat. Add diced green and red peppers and onions. Sauté 5 minutes until beginning to soften. Add diced jalapenos, chopped chipotle peppers, and minced garlic in the last minute of sautéing.
- Add crushed tomatoes, diced tomatoes, and beef broth. Stir to combine. Add the brown sugar substitute, chili powder, cumin, cocoa powder, salt, and pepper. Stir well.
- Stir in the cooked ground beef and sausage mixture.
- Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Stir in the cooked riced cauliflower during the last 5–10 minutes.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 383Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 87mgSodium: 1185mgCarbohydrates: 14gNet Carbohydrates: 9gFiber: 5gProtein: 29g
Nutrition values are approximate and provided as an estimate. Values vary by brands and ingredients used. Net carbs are total carbs minus fiber; erythritol has been removed from carb counts when applicable.
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