This Slow Cooker Kickin' Keto Chili is so good that you won't even miss the beans. Top it with cheddar cheese, sour cream, and green onions for the ultimate in low carb comfort food
Ingredients in keto chili
Step by Step Directions
How to make slow cooker chili
STEP 1: Heat slow cooker on low setting. In a large skillet over medium-high heat, add ground beef, half of the onions, half of the garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.
STEP 2: Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapeños, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), and Worcestershire sauce.
STEP 3: Add all the seasonings - , chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.
STEP 4: Stir until all ingredients are well combined. Cook on low 6-8 hours.
Frequently Asked Questions
Yes. To convert this chili recipe from slow cooker to stove top just use a dutch oven instead of a skillet to cook the ground beef and follow the same steps as the slow cooker directions. Once you have added all the ingredients, bring to a boil over medium high heat and then reduce the heat to low, cover and let simmer, stirring frequently for an hour.
Many bean varieties are very high in fiber and fairly low in net carbs when spread across an entire recipe. For example: (per ½ cup serving) black beans - 13g net carbs, black soy beans - 16g net carbs, lime beans - 13g net carbs, pinto beans - 15g net carbs, navy brans - 14g net carbs.