Ninja Foodi Chili (keto + low carb recipe)
This Ninja Foodi Chili Recipe is loaded with flavor and incredibly quick & easy to make. It is low carb / keto friendly and ready in about 30 minutes!
That definitely beats making a chili that needs to simmer for hours before it’s ready. If you’re looking for a perfect comforting chili recipe made fast, this is one to try!
This post has been updated from its original publish date of December 30, 2019. It has been updated to provide better photos, additional helpful information and step by step instructions.
Quick + Easy Ninja Foodi Chili
One thing that I really love about using a Ninja Foodi for this chili recipe, it is incredibly fast to make. And the pressure cooking function makes the steak super tender & delicious.
No ninja foodi? No problem! This recipe can easily be adapted to your favorite pressure cooker, such as an Instant Pot.
You could easily make this delicious low carb, keto chili on the stove top too. Just follow the cooking steps in the recipe and simmer over low-medium heat until the meat is tender and desired chili consistency is reached.
Related: Ninja Foodi Jalapeno Poppers (low carb / keto)
Ingredients
Since this recipe is low carb / keto friendly, it does not have kidney beans or black beans. But instead has double beef with ground beef & steak!
Here’s what you’ll need.
- extra virgin olive oil
- steak – use your favorite cut, this recipe is pretty flexible.
- ground beef
- medium onion
- medium/large green bell pepper
- garlic cloves
- cherry tomatoes
- tomato paste
- chili powder
- cumin
- salt
- chicken broth or bone broth are recommended. Substitute with beef broth if that’s all you have on hand.
Instructions
Preheat the Ninja Foodi by setting the function to sear / saute and add the olive oil. Meanwhile, cut up the steak into small bite size pieces.
Add the steak to the Foodi and brown on all sides. While the steak is cooking, start prepping the veggies. Chop the bell peppers & onions, and mince the garlic.
When the steak is browned, add the ground beef and brown. I prefer to use a leaner ground beef so that I don’t have to drain the grease.
Drain any excess grease.
Next, stir in the onion, bell pepper and garlic and cook for a few minutes until onions are soft and translucent.
While cooking the veggies, prepare the tomatoes by cutting them in half.
Stir in seasonings, tomato paste, halved cherry tomatoes, and bone broth.
From here, add the pressure lid to the locking position, switch the vent to seal. And pressure for 10 minutes then quick release pressure.
See the recipe card below for the full instructions.
Serve with your favorite keto friendly toppings such as jalapeno, sour cream, shredded cheddar cheese, avocado, cilantro, or hot sauce.
Enjoy!
How to store and reheat leftovers
If you have leftover chili, store in an airtight container in the refrigerator for up to 4-5 days. Reheat in sauce pan over medium heat on the stove top until warmed through.
More favorite comfort food recipes
Here’s a few of our favorite comforting recipes that we think you’ll love too!
FAQ (frequently asked questions)
Since most of our meat comes from the cattle on the ranch, we use what we have on hand. Sirloin is a favorite cut, but use your favorite! This recipe is pretty flexible, use what you have easily available.
Yes, if that is your preference or what you have available. The flavor will change a bit from the original recipe. I prefer to use homemade bone broth or chicken broth when making this recipe.
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Ninja Foodi Chili
Equipment
Ingredients
- 2 teaspoons olive oil extra virgin
- 1 lb steak choose your favorite cut, we love sirloin for this recipe.
- 1 lb ground beef lean
- ½ yellow onion chopped
- 1 green bell pepper chopped
- 3 garlic cloves minced
- 1 cup cherry tomatoes halved
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 2 cups chicken broth
Instructions
- Set the Ninja Foodi function to sear / sauté and add olive oil. Meanwhile, cut up the steak into small bite size pieces.
- Add the steak to the Foodi and brown on all sides. While the steak is cooking, start prepping the veggies. Chop the bell peppers and onions, mince the garlic.
- When the steak is browned, add the ground beef and brown. I prefer to use a ground beef that has lower fat content so that I don’t have to drain the grease. Drain any excess grease.
- Next, add the onion, bell pepper and garlic and cook for a few minutes until onions are soft and translucent. While cooking the veggies, prepare the tomatoes by cutting them in half.
- Stir in seasonings, tomato paste, halved cherry tomatoes, and bone broth. Bring to a boil and then switch the Foodi function to pressure.
- Add the pressure cooking lid and switch the vent to seal. Change the time to 10 minutes and select the start button.
- When the pressure cook time is finished, quick release the pressure by switching the valve to vent. When the pressure has been released, carefully remove the lid.
- Serve the chili with your favorite low carb / keto toppings. Jalapeno slices, shredded cheddar cheese, and sour cream are great options.
