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
Keywords: keto chili recipe, low carb chili, beanless chili, slow cooker chili, the best chili recipe, how to win a chili cook-off, chili cooking content, gluten free chili, chili without beans
Michelle Hypki says
I discovered your chili recipe almost 2 years ago and it's THE BEST chili recipe I've ever made! I leave out the celery and jalapeno. My husband loves it, I love it - it's so good! Sometimes I use it to make a chili bake/dip. I pour the chili over softened cream cheese that's been spread in a baking dish, then top with shredded cheese and and bake! It makes a delicious party dip, or to eat just on it's own! So grateful for your recipe!
Alan Paine says
Made this over the weekend. Used tomatoes with Lime and cilantro rather than jalapeno, and left out the cayenne. The chili powder s still gave it a nice tingly heat. Will make again after thawing and using the leftovers
★★★★
Tracey says
BOY HOWDY, this is excellent chili! I used 2.5 lbs of stew meat, shredded half that when cooked to tender, and omitted the jalapenos so my sons would eat it! I did sneak in just a smidge more cayenne cause that's how I roll...its seriously delicious chili!
★★★★★
Amanda Cuthbertson says
I'm writing this as my mouth has the perfect amount of hot. It's just enough to slow you down because this is delicious you'll want to inhale. New favorite.
★★★★★
Veronica says
Super yummy recipe! Thanks for sharing
★★★★★
Elizabeth says
Awesome recipe! Thank you. It’s a keeper!
★★★★★
TERESA SMOOT says
I made this for the first time last night. Came out great even though I had to sub a couple items I didn't have like a can of stewed tomatoes and fresh garlic. I didn't think about it when I making it but is this also gluten free? I don't see it noted anywhere.
★★★★
Kendra K says
I just made this tonight and it was fantastic! I did tweak it a little since my grocery store didnt have pickled Jalapenos. Instead i used 1 fresh Jalapeno with a bit of the seeds and 1/4 can of diced Jalapenos. I also only used 1/2 of a red onion total since I am not a fan of onions. I was a little worried it would be too thick since there wasnt much liquid when I first added everything. After it cooked though, the tomatoes really broke down and created the perfect amount of liquid. I will definitely make again!
★★★★★
Tom says
Made this tonight for the first time. Really good. I thought it would be too tomatoey but its not. Good combination of spices. Will make again.
★★★★
Tawna says
So good!
★★★★★