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Slow Cooker Kickin' Keto Chili

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Jump to Recipe·Print Recipe· 4.9 from 63 reviews

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

a closeup of a bowl of chili, topped with cheese, sour cream and green onions
Table of Contents show

Ingredients in Keto Chili

ingredients for slow cooker chili - ground beef, onion, celery, tomatoes, jalapeños, Worcestershire, tomatoes, seasonings.

Ingredient Notes

  • Ground Beef: For this keto chili recipe, I like to use a leaner ground beef - about 93/7, but you can go up to 80/20. You will just want to be sure to drain the excess grease so that you do not end up with an oily chili. (more keto ground beef recipes)
  • Red Onion: red onion are milder and slightly sweeter than red onions. You can use any type of onion you have on hand for this slow cooker chili recipe. (Try my Pickled Red Onion Recipe)
  • Celery: The celery adds some heartiness and body to the chili.
  • Tomatoes: For this recipe I used both stewed tomatoes and diced tomatoes with green chilis. This is a very flexible recipe. You can use whole peeled tomatoes, diced, fire roasted, or stewed.
  • Jalapeños: When I make chili, I like to use my homemade Pickled Jalapeños because they aren't as hot as fresh, raw jalapeños and they add a nice burst of acidity to the recipe.

How to make Keto Chili

skillet with ground beef, red onions, garlic, and seasonings

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.

slow cooker with cooked ground beef, celery, onions, garlic, tomatoes, jalapeños, Worcestershire sauce to make beanless chili

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.

Slow Cooker Kickin Chili | Peace Love and Low Carb

STEP 3: Add all the seasonings - , chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.

Slow Cooker Kickin Chili | Peace Love and Low Carb

STEP 4: Stir until all ingredients are well combined.  Cook on low 6-8 hours.

Slow Cooker Kickin Chili | Peace Love and Low Carb

Frequently Asked Questions

Can this be made on the stovetop?

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.

Are there any low carb beans?

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.

a cast iron skillet full of low carb chili, hot dogs, topped with a low carb cheesy biscuit topping

Recipe Tips and Variations

  • Storage: Store leftover keto chili in the refrigerator for up to 5 days. Alternatively, you can store leftovers in the freezer for up to 2 months.
  • Reheating: This beanless chili reheats really well in the microwave, on the stovetop, or in the slow cooker. 
  • Leftovers: Use the leftover low carb chili to make this Low Carb Chili Dog Pot Pie Casserole, or a chili cheese omelet or chili cheese egg muffins.
  • Reheating: This beanless chili reheats really well in the microwave, on the stovetop, or in the slow cooker. 
  • Add cocoa powder: Adding ¼ cup of unsweetened cocoa powder to this low carb chili really adds a depth of flavor to this chili. I think once you make it this way, you will never go back.
  • Amp up the veggies: I love tossing in any vegetables in my fridge that need to be used up. It makes the keto chili extra hearty and it amps up the nutritional value.
  • Add a little beef stock: If you like a more soup like chili, add 1 to 2 cups of beef stock when you add the vegetables and spices.
  • Make a Whole30 chili: To make this recipe Whole30 compliant, simply swap the Worcestershire sauce with coconut aminos.
  • Top it with croutons: For a nice crunch element (and if you aren't worried about keeping things low carb), top it with some crunchy Garlic Parmesan Croutons
a closeup of a bowl of chili, topped with cheese, sour cream and green onions

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

Slow Cooker Kickin’ Keto Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 63 reviews

  • Author: Kyndra Holley
  • Total Time: 8 hours 30 minutes
  • Yield: 15 servings 1x
  • Diet: Gluten Free
Print Recipe

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

Units Scale
  • 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

  1. Heat slow cooker on low setting.
  2. 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.
  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

  • 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

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Reader Interactions

Comments

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  1. Jessie says

    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

    • Peace Love and Low Carb says

      Awesome! Thanks so much. So happy to enjoyed it.

      Reply

  2. Graham says

    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

    • Peace Love and Low Carb says

      Thanks so much. So happy you enjoyed it.

      Reply

  3. MLA says

    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

  4. Angela Curry says

    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

  5. Jeannie says

    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

  6. Dana says

    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

  7. Tammy says

    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

    • Peace Love and Low Carb says

      Thanks so much. So happy you enjoyed it.

      Reply

  8. Robin L. says

    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

  9. Alexis B says

    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

    • Peace Love and Low Carb says

      Yay! Thank you! So happy you enjoyed it.

      Reply

  10. Cathy D says

    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

    • caroline says

      Can I ask what measurements of spices did you use to make it not as spicy?
      Thanks a mill
      Caroline xx

      Reply