This spicy chipotle keto chili delivers deep, layered flavors while staying low carb. It’s smoky, slightly sweet, and just spicy enough to please heat lovers—serve it at your next family meal and expect recipe requests.
I developed this recipe after making a keto chipotle raspberry sauce and having a few chipotles left over. They were perfect for adding smoky heat to a chili. Over time I’ve grown to enjoy bolder flavors on keto, and this chili is a great example: the heat from the chipotle and jalapeño is balanced by unsweetened cocoa and a low-carb sweetener for depth without extra carbs. My daughter needed a dollop of sour cream to tame the spice, but everyone loved it. I hope your family does too.
What kind of meat did you use for this spicy chipotle keto chili?
There are many ways to make chili. For this version I used a mix of one pound 80/20 ground beef and one pound mild Italian sausage to build savory richness. If you prefer a hotter chili, choose hot Italian sausage. Ground turkey, bison, or venison all work well as lower-fat or different-flavor alternatives—use what you enjoy or have on hand.
Let’s talk about the key ingredients
This chili is designed to stay low carb while keeping bold flavor and appealing texture. I measured vegetables and peppers to balance taste and carbs: green and red bell peppers, a small amount of onion, garlic, and diced jalapeños contribute freshness and heat without adding many carbs. Crushed and diced tomatoes provide body and a classic chili base.
The chipotle peppers in adobo sauce deliver the primary smoky heat. A touch of unsweetened cocoa powder deepens the savory profile, and a brown sugar substitute keeps the dish slightly sweet without sugar. To add extra substance and keep carbs low, I stir in cooked riced cauliflower near the end for texture that resembles a chili with beans but stays keto-friendly.
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage (mild or hot, to taste)
- 1 tablespoon butter
- ½ cup diced green peppers
- ½ cup diced red peppers
- ¼ cup diced onions
- 2 tablespoons diced jalapeños (adjust for heat)
- 2 garlic cloves, minced
- 2 chipotle peppers in adobo, chopped (more or less to taste)
- 28 ounce can crushed tomatoes
- 14½ ounce can petite diced tomatoes
- 14 ounce can beef broth
- 2 tablespoons brown sugar substitute (such as erythritol-based)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 ounces riced cauliflower, cooked
Instructions
- Cook the ground beef and Italian sausage in a large skillet over medium heat, breaking into pieces until no longer pink. Drain off excess grease.
- In a large stockpot over medium heat, melt the butter. Add the diced green and red peppers and the onion. Sauté about 5 minutes, until the vegetables begin to soften. In the last minute, add the diced jalapeños, chopped chipotle peppers, and minced garlic.
- Add the crushed tomatoes, diced tomatoes, and beef broth to the pot. Stir to combine. Sprinkle in the brown sugar substitute, chili powder, cumin, cocoa powder, salt, and pepper, and stir well.
- Add the cooked beef and sausage mixture to the pot and stir to incorporate.
- Bring the chili to a boil, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Stir in the cooked riced cauliflower during the final 5–10 minutes so it warms through and adds texture.
- Taste and adjust seasonings before serving. Add more chipotle or jalapeño for extra heat, or a spoonful of sour cream to mellow the spice.
Nutrition (approximate, per serving)
Yield: 8 servings
- Calories: 383
- Total fat: 23 g
- Saturated fat: 8 g
- Unsaturated fat: 14 g
- Cholesterol: 87 mg
- Sodium: 1185 mg
- Total carbohydrates: 14 g
- Fiber: 5 g
- Net carbs: 9 g
- Protein: 29 g
Tips for success
- Adjust the heat by varying the number of chipotle peppers, jalapeños, and the chili powder used.
- Sauté the vegetables until just softened to keep their texture and color.
- Use cooked riced cauliflower to mimic the texture of beans while keeping carbs low.
- Top individual bowls with shredded cheddar, diced tomatoes, avocado, or sour cream to suit tastes and temper spiciness.
Suggested keto sides
- 90 Second Keto English Muffins
- Creamy Keto Cilantro Lime Coleslaw
- Keto Cheddar Garlic Biscuits
- Keto Radish “Potato” Salad
Main kitchen equipment and utensils
- Large skillet for browning meat
- Large stockpot for simmering the chili
Splash of encouragement
***Create in me a clean heart, O God, And renew a steadfast spirit within me. Psalm 51:10***
Enjoy making this spicy chipotle keto chili—it’s hearty, flavorful, and built to satisfy while keeping carbs in check. Adjust spices to your preference and share how it turned out!