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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. Michelle says

    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

  2. Amber Weber says

    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

  3. Paige says

    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

  4. Julie says

    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

  5. Judy says

    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

  6. Cheryl Stern says

    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

    • Pam Beard says

      How did you adapt for the stove top? Thanks!

      Reply

  7. Peace Love and Low Carb says

    Thank you! 🙂

    Reply

  8. Peace Love and Low Carb says

    My pleasure. 🙂

    Reply

  9. Peace Love and Low Carb says

    Thanks for all the kind words everyone!

    Reply

  10. Kay Lynn says

    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

    • Peace Love and Low Carb says

      So happy you enjoyed it. Thanks so much!

      Reply