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Cheesy Keto Chili Bake - A Cozy, Low-Carb Comfort Dish

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground beef (80/20 works best) or a mix of ground beef and pork
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 small jalapeño, seeded and minced (optional for heat)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4–1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 (14.5-ounce) can crushed or diced tomatoes, no sugar added
  • 1/4 cup tomato paste
  • 1/3 cup beef broth (low sodium)
  • 4 ounces cream cheese, softened and cubed
  • 1 1/2 cups shredded cheddar cheese (divided)
  • 1/2 cup shredded Monterey Jack or pepper jack (optional)
  • 2 tablespoons olive oil or avocado oil
  • For topping: sliced green onions, chopped cilantro, sour cream, diced avocado

Method
 

  1. Preheat the oven: Set your oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole pan.
  2. Sauté the aromatics: Warm the oil in a large skillet over medium heat. Add onion and bell pepper, and cook 4–5 minutes until softened. Stir in garlic and jalapeño, and cook 30–60 seconds until fragrant.
  3. Brown the meat: Add the ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 6–8 minutes. Drain excess fat if needed.
  4. Season generously: Sprinkle in chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, cayenne (if using), salt, and pepper. Stir to coat the meat evenly and toast the spices for about 1 minute.
  5. Add the tomato base: Pour in the crushed tomatoes, tomato paste, and beef broth. Stir to combine and bring to a gentle simmer.
  6. Enrich with cream cheese: Reduce heat to low and add the cubed cream cheese. Stir until fully melted and the mixture is smooth and creamy.
  7. Fold in some cheese: Stir in 1/2 cup of the shredded cheddar. Taste and adjust seasoning with more salt, pepper, or cayenne as needed.
  8. Assemble the bake: Transfer the chili mixture to the prepared baking dish. Sprinkle the remaining 1 cup cheddar and the Monterey Jack (if using) evenly over the top.
  9. Bake until bubbly: Place in the oven and bake 12–15 minutes, until the cheese is melted, bubbly, and lightly golden at the edges.
  10. Rest and garnish: Let the casserole rest for 5–10 minutes to set. Top with sliced green onions, cilantro, sour cream, and diced avocado, if you like.
  11. Serve: Spoon into bowls and enjoy as is, or pair with a simple side salad or cauliflower rice for a heartier plate.