Low-Carb Chorizo Skillet Chili Recipe

Stay on track with an easy Chorizo Skillet Chili that comes together in minutes. Made with homemade chorizo for wholesome ingredients you can trust, this quick weeknight meal works well for low carb, gluten-free, dairy-free, Paleo, Keto, or THM lifestyles.

Are you a chili lover? I certainly am. I enjoy many versions—bean or no-bean, spicy or mild, turkey, beef, or ground meat. This recipe is a straightforward, all-chorizo chili that I developed and am very happy with. It’s bold, satisfying, and simple to prepare in one skillet.

This recipe is ideal for busy weeknights because everything cooks in one pan, which keeps cleanup quick. Using fresh chorizo lets you control the ingredients, so you can avoid fillers, sugars, or unexpected additives often found in prepared products.

Chorizo Skillet Chili

Stay on track with an easy Chorizo Skillet Chili that only takes minutes to put together. Because it’s made with fresh chorizo, the ingredients are simple and wholesome. This quick weeknight meal suits many dietary approaches including low carb and keto.

Ingredients

• 2 pounds homemade chorizo or store-bought chorizo (note: seasoning and spice levels vary)
• 1 tablespoon oil
• 4 ounces bell pepper, chopped (about 1 medium; red preferred but any color works)
• 4 ounces onion, chopped (about ½ of a medium onion)
• 28 ounces crushed tomatoes
• 3 cups beef or chicken broth (add more as needed while simmering)
• 1 ½ teaspoons pure ground chilies (chile powder)
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic
• ½ teaspoon cocoa powder
• ½ teaspoon instant coffee (or substitute 1 cup of broth with 1 cup of brewed coffee)
• 15 oz can black soy beans, drained (optional)

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the chorizo and brown it, breaking it up as it cooks.
2. Reduce heat to medium. Push the chorizo toward the sides of the pan and add the chopped onion and bell pepper. Sauté until the onions are nearly translucent.
3. Stir the chorizo and vegetables together, then add the granulated garlic, ground chilies, and cumin. Cook for about a minute to toast the spices and release their aroma.
4. Add the crushed tomatoes, broth, cocoa powder, and instant coffee. If using brewed coffee instead of instant, replace one cup of broth with one cup of brewed coffee. Stir to combine and bring to a gentle simmer.
5. Drain and add the black soy beans if using. Simmer for about 20 minutes, adding more broth if you want a thinner consistency.
6. Taste and adjust seasonings. Depending on your chorizo, you may not need to add salt. Serve hot.

Notes

Chorizo choice: I used fresh homemade chorizo for this version. Different chorizos vary in herbs, spices, and heat, so adjust the additional seasonings to taste if you use a different type.

Beans: The black soy beans are optional. Leaving them out reduces the net carbs. If you omit the beans, approximate nutrition per serving is: Calories 296, Fat 20g, Carbs 10g, Fiber 2g, Protein 20g, Net Carbs 8g.

Depth of flavor: A small amount of cocoa and instant coffee adds a smoky, complex note to the chili without making it taste like chocolate or coffee—just deeper and more rounded.

Nutrition

If you enjoy bold, one-pan meals, this Chorizo Skillet Chili is fast, flavorful, and flexible. It’s an efficient weeknight solution that still tastes like you spent time on it—perfect for busy evenings and for feeding a crowd.