Peace Love and Low Carb

Slow Cooker Kickin’ Chili – Low Carb, Gluten Free

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Low Carb Chili – All the amazing flavors of chili, without the beans.  I think you will find that you don’t miss them at all.
Slow Cooker Kickin Chili | Peace Love and Low Carb
Slow Cooker Kickin Chili | Peace Love and Low Carb
Slow Cooker Kickin Chili | Peace Love and Low Carb
Slow Cooker Kickin Chili | Peace Love and Low Carb
Slow Cooker Kickin Chili | Peace Love and Low Carb
Slow Cooker Kickin Chili | Peace Love and Low Carb
Slow Cooker Kickin Chili | Peace Love and Low Carb
Slow Cooker Kickin Chili | Peace Love and Low Carb

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!

NOTE: If you make this low carb chili, then you should immediately turn around and make this Keto Chili Pot Pie Casserole. You will thank me. Your spouse will thank you. Your kids will thank you. Your dog will wish he could thank you. I think you get the point.

In addition to this low carb chili, check out a few of my other favorite low carb soups and stews:

 

Did you know that I have 3 new keto cook books out? You can check them out here

 

Kyndra Holley - Keto Low Carb Cookbooks

 

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20 Low Carb, Keto Chili Recipes | Peace Love and Low Carb

Low Carb Slow Cooker Kickin’ Chili

★★★★★

4.9 from 26 reviews

  • Author: Kyndra D. Holley
  • Prep Time: 30 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 30 minutes
Print Recipe

Ingredients

  • 2 1/2 pounds ground beef
  • 1 medium red onion, chopped and divided
  • 5 cloves garlic, minced
  • 3 large ribs of celery, diced
  • 1/4 cup pickled jalapeno slices
  • 6 ounce can tomato paste
  • 14.5 ounce can tomatoes and green chilies
  • 14.5 ounce can stewed tomatoes with Mexican seasoning
  • 2 tablespoons Worcestershire sauce or Coconut Aminos (I use this brand)
  • 4 tablespoons chili powder (I use this brand)
  • 2 tablespoons cumin, mounded
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 1 bay leaf

Instructions

  1. Heat slow cooker on low setting.
  2. In a large skillet over medium-high heat, add ground beef, half of the onions, 2 Tbs. minced garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.
  3. Transfer ground beef mixture to slow cooker.  Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.
  4. Stir until all ingredients are well combined.  Cook on low 6-8 hours.

Notes

Per Serving: 1 Cup | Calories: 137 | Fat: 5g | Protein: 16g | Net Carbs: 4.7g

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Reader Interactions

Comments

  4. Oh my, do we have a hot one here!!! So good looking a lo-carb recipe that the ONLY thing I would do different would be to cut the beef by half … subbing ground turkey in its place.

    Well, I might also LIGHTLY brown the beef+ground turkey combo on the grill to give the meat an even smokier savor.

    Reply

  6. I made this for dinner last night. I must say that the spices listed on this recipe were spot on! There was just enough heat and the flavor was fantastic.

    I changed a couple of small things for fun. Rather than 2.5 lbs of ground beef, I used about a pound of ground beef and 1.5 lbs of beef stew meat cut into small chunks. Also, I reduced the amount of tomato paste to just two tablespoons to cut back even further on the carbs. It definitely had enough tomato flavor even with this small amount.

    The chili was even better the second day as leftovers. Love this recipe and am keeping it close for the upcoming football season.

    Reply

  7. I have always used beans as I just dont think you can eat chili w/out them… lol
    But your looks super Yummy… Bonus the husband can take or leave the beans as long as its chunky.
    Thanks! Going to try tomorrow.

    Reply

  10. Oh I added the juices! I even added water to the can of tomato paste to get some of it out and add some liquid. It seems all meat. Maybe after it cooks, some liquids will losen up. I love the “brothy ” part of chili too!

    Reply

  11. It shows it as this: Per Serving: 181 11 12 8 32 7
    181 calories, 11 carbs, 12 fat, 8 protein, 32 Cholesteral and 7 sugar grams.
    I just used all the canned goods, my meat was too high in fat, I always use lean but I did not have the recipe in front of me when shopping. Just now sure why the carbs turned out so high? I do hope it makes at least 6 cups servings since right now it is mostly meat. I do appreciate your help! Thank YOU!

    Reply

  12. Very good. It only made 6 cups for me and that was after adding a can of broth to it. I am so afraid of how many carbs this will be. I put in the ingredients and for 16 servings it said 11 carbs per cup but now that is only made about 6 cups, I am sure I consumed a lot of carbs. Will make it again. Good spices.

    Reply

  14. Sooooooo good!! This is my new favorite chili recipe! This is the second time I’m making it this week! Thank you for the delicious recipe!!

    Reply

  15. Yummy! We didn’t even miss the beans and my husband and I love beans in our chili. Spices were perfectly spicy. We will definitely be making this chili recipe again and are excited to try more recipes from peacelovelowcarb.com. Thank you!

    Reply

  16. A very yummy chili recipe! but agree with another comment that it didn’t make nearly 16 cups. I added least 2 cups of liquid to thin it out since I wanted to make it stretch a little and it made 11 cups. Changed the macros to 210 calories per serving and 6 net carbs. Still pretty good for chili!

    Reply

  17. Do you think this would be okay with ground chicken or turkey? And if so, would you cook it all the way through prior to loading it into the crockpot? Thanks!

    Reply

  18. I cook ground beef in the crockpot all the time. I just have to periodically break it up and stir. My suspicion is your chili can be made 100% in crockpot. Can’t wait to try it!

    Reply

  19. So I tried this chili yesterday and was so anxious to try it as it cooked in the slow cooker. I was so impressed with it, it’s the best chili I have ever had! Thanks for the recipe it’s delicious!

    Reply

  20. I made this chili yesterday and it was the best chili I have ever made. Instead of the list of dry spices I used a pack of McCormick’s Hot Chili Mix. I also dropped the Jalapeños.

    I wish I could find a low carb, gluten free hearty bread recipe too.

    Reply

    • Made this today, not in the crockpot and with more jalapenas & garlic, very thick put it over shredded lettus w/dollop of sc & shredded cheddar, very spicy my husband loved it…….so did I,did not miss the beans.

      Reply

  22. Made this tonight for dinner. Use regular pot on the stove because I didn’t have enough time 🙂 I also used 1lb of grass fed hamburger and 1lb of grass fed beef cubes. Didn’t make mine quite as ‘hot’ as yours but everyone raved at the dinner table! I’m not usually a fan of chili, I think because I don’t really like the beans. This beanless chili was absolutely perfect for me. My non-LCHF/Primal family members had some pasta (gag) with theirs. Oh…I made a yummy cheese sauce for the pasta eaters, but gotta say, it was quite yummy drizzled over the chili. mmMMmmmm Thanks for the great recipe! I now have a chili that I can eat that tastes delicious!

    Reply

  23. We love spicy! I added a minced habenero and a 4 oz can of organic tomato sauce (of course that is less low carb because there is some sugar in the tomato sauce). Huge hit! Awesome recipe. Absolutely awesome!

    Reply

  24. Holy cow! Maybe it was the chili powder I used, but this was WAY too spicy (and I like spicy foods!). I’m going to need to make a plain batch and mix them together, so I hope it freezes well.

    Reply

  25. This is the best chili I have ever made! Easy recipe. I used leftover bear roast from the night before for the meat. Tasted better than Steakhouse chili! Thanks for sharing!

    Reply

  26. I made this chili yesterday and we LOVED it! The flavor of this is just phenomenal and so satisfying with the cheese and sour cream topper. I didn’t have onion powder or the jalapeno’s and still was spicy enough for us. Thank you for an awesome recipe I will be making often!

    Reply

  27. I prepped this recipe this morning and threw it in the Crock pot because, well, Sunday! And football…duh. lol. Right now my entire house smells amaaaaazing. I did keep the onion because I love the flavor, but modified it. I took a quarter of the onion and grated it. You still get all the full flavor with only a quarter of the carbs (and my picky boyfriend won’t eat chunks of onion so BONUS!). I also had to get creative with the eat because my grocery store had zero jalapeños…who does that? I there in a poblano and some red pepper flake. Fingers crossed! Thanks for the great recipe!!!! (It will be served over my homemade spicy sweet potato fries…can’t wait).

    Reply

  28. Can’t wait to try this chili, looks and sounds amazing. I’ve lost 12 pounds doing the low carb thang in the last three weeks and this website really gives me a variety of foods to prepare.. Thank you peace love and low carb!

    Reply

  30. I made this today. Absolutely love it. I didn’t have tomato paste so I could down a 16oz can of tomato sauce (medium for 7 minutes on stove). Used only 2 pounds of ground beef. The spices were fabulous. Did not think I could like a bean-less chili! Thank you for this recipe.

    Reply

  31. I have your cookbook with the three meat chili and that is a different recipe. Which one tastes better to you? I havent made either one yet. Thanks!

    Reply

  32. This chili is really really good, and yes spicy! I used 2 lbs of 7% lean turkey instead. I did add a little water and was able to get 10 full cups of chili- definitely not 16- and with putting everything into My Fitness Pal the carb count is a lot higher than I wanted – about 13 net carbs per serving. Next time I will cut corners with the tomato paste etc to cut carbs..

    Reply

  33. Hello! I made this chili in the crockpot. Really good. I cut the jalapeno to an 1/8 of a cup and used a little less onion. It was fantastic. Will make again.

    Reply

  34. Made this today.Love chili even in the summer.The spicier ,the better.Never thought that I would eat chili without beans,but this is the best chili I have ever made and I have made my share of chilies.Even my husband loves it and he never eats chilies because he does not like beans.He had his with brown rice and I had mine with cheese and sour cream.Thank you for your recipes.

    Reply

  37. Just an FYI… Most brands of Worcestershire sauce contain gluten. A lot of pre made seasoning packages do as well. This needs to be noted in the recipe if it is going to called “gluten free”.

    Reply

  38. Hi I enjoy making your recipes. Love the fajita soup and the lemon mushroom chicken recipes.
    I am curious, if you are already using fresh onion and garlic, why do you add additional ground onion and garlic?
    Is that to pump up the flavor? I am making this today and may add chopped veggies like red or green bell pepper and mushrooms. Thanks, I can tell you really care about your recipes 🙂

    Reply

  39. This was DELICIOUS! A little too spicy for my boys, though, so next time I will leave out the cayenne and jalapenos, too. I made your cheddar jalapeno bacon biscuits to go with it, and it was SO satisfying! Thank you for a no-sweat slow cooker meal!

    Reply

    • Excellent! Yes, very spicy! But I left the meat a bit chunky when I browned it ased a pound of mild pork sausage in addition to 2 lb of ground beef- Next time I will use less chili powder and cayenne….I am so impressed with this! Cheddar biscuits in the oven now!

      Reply

  40. oh yeah this is fantastic! I used a few chopped up chipotle peppers in adobe sauce instead of the jalapenos. It added a great smokey flavor! Also it was a bit thick, so I added some salsa that I had in the fridge! Finally, I added a little bit of sugar-free ketchup mixed with broth, to add more liquid. I know, that’s more carbs, but I like a chili with some broth. It was all just fine! This is a recipe that you can easily adapt to your own tastes, but the overall flavor still remains spicy which is fabulous! Just saying! Try it you won’t regret it.

    Reply

  44. Made this on Sunday. All I can say is WOW! This chili is so, so good…and it tastes even better the next day!

    Reply

  45. I am in love! I made this on Sunday and could barley stand waiting until it was finished cooking. Best dinner I have had in a long time! Thanks SO much!

    Reply

  46. This is my new go-to chili recipe. I omitted the cayenne and jalapenos, and the powdered onions and garlic (I used fresh), it was sooo good! Thanks for sharing this 😀

    Reply

  50. SO GOOD! Today was my first day experimenting in the kitchen and I made there and the biscuits (no sausage). Even my husband is super impressed. I just took the peanut butter chocolate chip cookie bake, and waiting for it to cool off so I can try it. I pre-ordered your next book and can’t wait to get it!!!!

    Reply

  52. Hi. Looks perfect! Is this 2 tbsp garlic in the ground beef and then another 4 tbsp in the slow cooker mixing everything together or 4 tbsp total? Just made it… and used a total of 6 tbsp. Hope that’s ok! Thanks 🙂

    ★★★★★

    Reply

  54. This chili is wonderful. I was concerned about how “Kickin” it would be so I didn’t add the cayenne pepper and added only half of the chili powder because I used Rotel stewed tomatoes and they are spicy already. I didn’t have canned tomatoes with green chilies so I used a can of petite diced tomatoes and a half can of green chilies. It was absolutely perfect!

    Reply

  55. Just made this today and wow, it was so good! I left out the jalapenos and half the chili powder as my only personal adjustments.

    ★★★★★

    Reply

  57. I adapted this for the stove top and used 2 pounds of ground turkey. I made a few other adjustments to taste (fresh jalapenos in addition to the canned, etc.), but used the basic recipe as a base. I loved it, and know that I will make it again! Thank you!

    ★★★★★

    Reply

  58. I found this didn’t make 14 servings, more like 9. I cannot seem to find canned stewed tomatoes with Mexican Seasoning in my grocery stores. Where do you find this? Overall a really good chili recipe, I did cut back on the cumin a little bit. and used 1/2 jalapeno. Great for freezing for meals made ahead and just reheating. Thanks!

    ★★★★

    Reply

  59. Very tasty. A couple tweaks. Did not use tomato paste, used tomato sauce. I didn’t have pickled jalapeno and worried about adding juice. I have jalapeno in my garden, so added 3 chopped up. Added a green pepper to beef as I cooked it with the onion. I added a tablespoon of cocoa powder, it really adds nice flavor to chili. I used a 28 ounce can of diced tomatoes instead of mexocan chopped tomatoes. I am serving with cheese, sour cream and cilantro.

    ★★★★★

    Reply

  60. I’ve made this quite a few times in the last couple of years and my family is crazy about it. The spices are perfect! Today is a rainy fall day with snow on the tops of the mountains and the smell in my house while the chili cooked is such a beautiful thing.

    ★★★★★

    Reply

  61. I usually make chili with beans for my family, but I decided to give this recipe a shot. It was delicious! I consider my homemade chili to be very good, but this was over-the-top good, and I didn’t miss the beans at all. My husband said this was the best chili I’ve ever made. The only thing I did differently was to halve the cayenne and to put the jalapeños on the side. It ended up being the perfect spiciness for my husband and I, but a little too spicy for my kids. I also added maybe a half cup of water and cooked it in my Instant Pot for time’s sake. Thanks for such a wonderful recipe!

    ★★★★★

    Reply

  62. This chili is the bomb! My hubby doesn’t like beans at all and I’ve been searching for a chili recipe for him forever. This is the one. Just enough heat and so good. Thank you so much!

    ★★★★★

    Reply

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