Defy Foods

Easy Keto Chili

This recipe includes two things that we're a big fan of, easy crock-pot (and Instant Pot) meals and homemade chili! I love being able to quickly toss some fresh ingredients into the slow cooker in the morning. Then have a hearty meal by the end of the day. We love to top our chili with cheddar cheese, sour cream, jalapeño slices and our keto crackers

Easy Keto Chili

Servings: 6 servings (1 cup each)

  • Prep Time: 10 mins
  • Cook Time: 40 mins (instant pot) to 6-8 hours (slow cooker)


  • 1 LB Ground Beef
  • 1 LB Ground Sausage regular or hot
  • 1 Medium Green Bell Pepper, chopped
  • 1/2 Medium Yellow Onion, chopped
  • 1 can of Diced Tomatoes in Tomato Juice 14.5oz
  • 1 can Tomato Paste 6oz
  • 1 TBSP Chili Powder (may need to use more if you choose a mild sausage)
  • 1/2 TBSP Ground Cumin
  • 3-4 Garlic Cloves minced ( or 1 tbsp Garlic powder)
  • 1/3 Cup of Water 

Toppings (optional)

  • Shredded Cheddar Cheese
  • Sliced Jalapeños 
  • Chopped Green Onions
  • Sour Cream
  • Defy Crackers 


  1. Preheat the oven to 375°F.
  2. In a skillet over medium heat, fry the bacon until crispy. Set aside on a paper towel–lined plate to cool, then chop.
  3. In a large bowl, combine the shredded chicken, cream cheese, Buffalo sauce, ranch dressing, and bacon; mix well. (If desired, reserve some of the bacon to sprinkle on top, as pictured.)
  4. Transfer the chicken mixture to a shallow 1-quart baking dish and bake for 20 minutes, until warm throughout.
  5. Garnish with toppings of choice

Instant Pot Instructions

  1. Press the “Sauté” button on the Instant Pot.

  2. Add the ground beef and sausage to the pot and cook until brown.

  3. Once the meat is browned set Instant Pot to “keep warm/cancel”.

  4. Add the remaining ingredients (plus add an additional 1/3 cup of water (so 2/3 c total water) if you’re using a Instant Pot® Duo™ Nova – to avoid the burning – the original instant pot as shown in the video doesn’t require the extra water) into the Instant Pot and mix well. (No need to remove liquids as instructed in crock pot cooking method), then cover and lock the lid. Make sure the steam valve is closed.

  5. Select Bean/Chili setting (30 mins)

  6. Once the chili is done, the Instant Pot will automatically switch to the “Keep Warm” mode. Allow the pressure to release naturally or use the quick release.

  7. Stir chili before serving! 

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