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
Ingredient Notes
How to make Keto Chili
Step by Step Directions
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.
Recipe Tips and Variations
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Slow Cooker Kickin’ Keto Chili
- Total Time: 8 hours 30 minutes
- Yield: 15 servings 1x
- Diet: Gluten Free
Description
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
- 2 ½ pounds ground beef
- 1 medium red onion, chopped and divided
- 5 cloves garlic, minced
- 3 large ribs of celery, diced
- ¼ cup pickled jalapeno slices
- 6 ounce can tomato paste
- 14.5 ounce can tomatoes and green chilies
- 14.5 ounce can stewed tomatoes
- 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
- ½ teaspoon cayenne
- 1 bay leaf
Instructions
- 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.
- 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.
- Stir until all ingredients are well combined. Cook on low 6-8 hours.
Notes
- net carbs per serving: 5g
- Storage: Store leftovers in the refrigerator up to 5 days. Alternatively, you can freeze for up to 2 months.
- Reheating: This reheats really well in the microwave, on the stovetop, or in the slow cooker.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 229
- Fat: 15.7g
- Carbohydrates: 7.4g
- Fiber: 2.3g
- Protein: 14.1g
Scott Boling says
I actually made this recipe for the first time this week. I changed it up slightly by adding 1 hatch chili chopped with no seeds (added while browning the ground beef to take a bit of the fire out), substituted with fire roasted diced tomatoes, added a 10 oz. can of rotel with chilis, used 3 pounds of ground beef, and I used Tony Chachere's Creole seasoning in place of sea salt, and I added a cup of water after it cooked for 8 yours on low in my insta pot. I entered a pot of it in our office chili cookoff. There were 9 entries, 5 judges that judged blind. All the other entries were the typical chili with beans. This chili recipe with the few changes I made one 1rst price and I was told, it wasn't close. good job Kyndra!!
Jujumama says
Absolutely delicious. My picky eater loved it.
Danielle says
Holy cow this is good! My husband was very distrusting of the celery in the recipe but then proclaimed the chili was “incredible” and had two large bowls! Lol! I made a double batch and stocked up on hotdogs so we could enjoy this all week and make her chili dog casserole!
Two notes:
**My 10 year old said it was too spicy, despite copious amounts of cheese & sour cream. LOL! I omitted the cayenne because I thought she could deal with the pickled jalapeños but no. Honestly the spice was PERFECT so I will continue to make it as is and offer her an alternative.
**If you buy Rotel brand tomatoes with green chilis those cans are only 10oz, compared to a regular size can of diced tomatoes which is 14oz. To add a little more veg, I diced up two bell peppers and threw them in to make up for the loss of the tomatoes!
Sherri says
This is the best low carb chili I have made so far, Thank you for this!
Carol says
I found this recipe easy to make and was so delicious. Perfect amount of seasonings. My whole "non carb watching" family loves it too.
Ashlea says
Hands down my all time favorite recipe! Only modification I make is excluding the celery. This chili is so flavorful and easy to make. I usually double batch it to have for several meals.
Amy Schembechler says
I made this chili with my husband for the 2022 super bowl and everyone loved it. I made it again for us the following week! My husband says, "It the best chili I've every had (with the addition of melted cheese on top)." The chili powder I have is pretty spicy so the only change that I made was I halved it to 2 Tablespoons. Next time I need it I will buy the one Kyndra recommends. Try this one, you won't regret it!!
Amber W says
I never thought I could like chili without beans, but this recipe is amazing! Kyndra, you are always spot on with your flavors! The only thing that I have started doing differently is not adding any cayenne. The jalapeños add just the right amount of spice for our family. I put the jar of jalapeños on the table in case anyone wants it spicier.
Justine says
How do you think this would be with ground lamb instead of beef?
Kyndra Holley says
Honestly, I think any ground meat, or even a combination of different ground meats would be great.
Renee says
This was very good chili. You don't miss the beans at all. Skipped the celery and Jalepeno's. Just enough heat, with a slight sweet flavor in my opinion. A new favorite in our house.