Nothing screams wintery comfort food like a slow cooker full of low carb chili. Even better when you top it with lots of sour cream and sharp cheddar cheese. This recipe is so good, you won’t even miss the beans. This chili does have a little bit of kick to it. If you do not like spicy, you can always omit the cayenne and/or the jalapenos… I love to serve it alongside my Cheddar Bacon Jalapeño Biscuits. It freezes really well. If you have a large slow cooker, I recommend making a double batch and freezing half of it. Cook once and eat twice!
Check out a few of my other favorite low carb soups and stews:
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