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Easy Crockpot Keto Chili

Keto Chili Recipe | No-Bean Chili


  • Author: Stephanie Parlegreco
  • Prep Time: 10 minutes
  • Cook Time: 3-6 Hours (Slow Cooker)
  • Total Time: 3-6 Hours
  • Yield: 13 Servings (3/4 Cup per Serving) 1x

Description

This No-Bean Keto Chili can be made 3 different ways and is prepped in just 10 minutes. A paleo chili that is perfect for any time of the year, and is great for healthy weeknight dinners for the entire family. 


Ingredients

Scale
  • 3 ½ lbs ground beef, 85% lean 15% fat 
  • 1 cup chopped onion 
  • 1 tbsp minced garlic
  • 1 bell pepper, chopped 
  • 28 oz canned diced tomatoes 
  • 2 tbsp tomato paste 
  • 1 tsp salt 
  • 1 tsp pepper 
  • 3 tbsp chili powder 
  • 3 tbsp cumin 

Instructions

SLOW COOKER INSTRUCTIONS:

 

INSTANT POT INSTRUCTIONS: 

 

STOVETOP INSTRUCTIONS: 

Notes

5 NET CARBS PER SERVING

Bean Options – Organic Soy Black Beans or Fresh Green Beans 

Cooking Options – Slow Cooker / Crock Pot: Low 5-6 hours, High 3-4 hours. 

Instant Pot: Select the Bean/Chili setting for 30 minutes. 

Stovetop: Cook for a minimum of 60 minutes on medium-low heat. 

Topping Options – Cheddar cheese, sour cream, scallions, cilantro, avocado, jalapenos, red onion, low carb tortilla chips.

Be sure to let the chili cool to room temperature before placing the leftovers in the fridge. 

Store leftovers in the fridge for up to 5 days. 

Reheat leftovers – Option 1: Microwave – Place your low-carb chili leftovers in a microwave-safe bowl and reheat for 60-90 seconds.
Option 2: Stove Top – Place your low-carb chili leftovers in a saucepan and turn it onto low heat. Let it simmer for about 5 minutes or until bubbling. 

Freeze Leftovers – Option 1: Place your leftover no-bean chili in Ziploc bags. Gallon size for a family meal, or quart size for 1-2 meals. This method is great because it takes up very little space in the freeze and you can stack them. Freeze for up to 3 months.
Option 2: Place your leftover no-bean chili in an airtight container. Freeze for up to 3 months. 

Thawing Instructions – Option 1: Defrost in the Fridge – Place the container or Ziploc bag of frozen keto chili and refrigerate overnight. The next day it should be completely thawed and ready to reheat. 
Option 2: Defrost in the Microwave – Best way if you are in a rush. Run the container or Ziploc bag of frozen keto chili under hot water so it detaches from the container or bag. Transfer it to a microwave-safe bowl and heat it for 3-5 minutes. Stir halfway through making sure it’s completely heated through. 
Option 3: Defrost on the Stove – Run the container or Ziploc bag of frozen keto chili under hot water so it detaches from the container or bag. Transfer it to a saucepan and heat on low until it’s thawed and bubbling. 
Option 4: Defrost in Water – Place the container or Ziploc bag of frozen keto chili in a sink full of room temperature water. Continue to check and flip it until it’s completely defrosted. 

  • Category: Main Courses
  • Method: Slow Cooker
  • Cuisine: American

Keywords: Keto Chili, Keto Chili Recipe, Low Carb Chili, Low Carb Chili Recipe, Easy Keto Chili, No-Bean Chili, Keto Crockpot Chili, Best Keto Chili, Ketogenic Chili, Paleo Chili