When the nights are long and the days are cold during the winter months, there is NOTHING better than a piping hot bowl of keto crockpot chili. This easy to make, beanless, low carb, keto slow cooker chili recipe has a secret ingredient added to lower the carbs per serving. So you can enjoy MORE of each delicious bite without sacrificing your macros ???? ! Make it in your crock pot, so you can ‘set it and forget it’ for the day while you’re at work. Meal prep it easily and portion it out in your freezer for later! Top it off with shredded cheese, a big dollop of sour cream and serve it alongside some of my Keto Cornbread with Sugar-free Honey Butter!
Here in Portland, OR where we live, we’ve had a LONG streak of cold and rainy (surprise, surprise = rain IN PORTLAND?!???? ) last few weeks. Okay, I take that back — I’m pretty sure it’s actually been raining for the last 5 MONTHS. Everyday this month has been around 39°F and dumping rain. Which means it’s not quite cold enough for snow, but definitely cold enough for me to feel like buns and my feet are going to freeze right off everyday when I go outside. Chili used to be in the bi-weekly meal rotation in my house this time of year [before keto] because it was SO easy to prep before work in the crockpot and is the perfect dinner to come home to on a freezing cold day. I knew it was time to revamp my old chili recipe when to be low carb and just as easy as other chili recipes.
Beans, traditionally one of the main components of chili, are not keto friendly due to their high carb counts (plus, legumes = inflammation). All the keto friendly chili recipes out there were just NOT doin it for me. They didn’t have enough stuff in them AND they were still a little higher in carbs then I like for one meal from all the tomatoes. I think I’d call them more of a spicy, meaty tomato soup- way TOO much liquid for my liking. See, I’ve never been a ‘soup’ person; I just don’t like soup. Never have and probably never will. I knew I needed to replace those beans with something in my chili and thicken it up without sacrificing that true ‘chili’ texture or flavor or carb counts.
Beans, beans, the [actually] non-magical fruit….. the less you eat, the less you toot….the better you feel… so let’s NOT have beans for every meal. K?
What’s The Keto Chili Secret Ingredient Then?
The secret ingredient added to this low carb, keto chili is………..riced cauliflower! It was the perfect solution to the ‘high carb soup’ conundrum and you can’t even tell it’s there! My husband and daughter were both COMPLETELY clueless that there was cauliflower in their chili when they ate it. You CAN’T taste it or see it (check the pictures for proof!). What the riced cauliflower does is add volume to the whole recipe without barely adding any carbs and adds a bit more texture like a bean would. Plus, its a fantastic way to sneak more healthy veggies into a family favorite meal. A cup of cauliflower rice is way lower in carbs than a cup of roasted tomatoes, by a whopping 8 gram net carb difference per cup! So while other keto chili recipes add more high carb tomatoes to fill up the bowl— I add more hidden lower carb veggies 😉
Regular chili seasoning packets that you buy at the store have flour in them (which helps with thickening ) and are NOT keto friendly. There was definitely a need to come up with a replacement that would also fix my ‘ soup’ concerns here and add some serious flavor. I experimented a few times with different amounts of the classic chili spices, plus a few extra additions like erythritol (brown) until I felt like the flavor was perfect, and then I added a tiny bit of xantham gum as a thickener! PROBLEMS solved!
The Xantham Gum is added after cooking, so if you happen to prefer chili SOUP over nice, thick chili, then by all means feel free to omit it. 😉
This keto crockpot chili recipe is super flavorful, nice and thick, a little bit spicy with the tiniest hint of sweetness, and most importantly LOW carb! It really works great reheated (my pictures were even reheated chili!). In fact, I think it might possibly taste EVEN better as leftovers????♀️. Don’t forget to whip up some of THIS Keto Cornbread (can be made in a skillet OR muffin tin) and even add some sugarfree honeybutter like I did to make this a keto friendly classic meal that is sure to warm up ANY cold winter night!!
The Spice Level In This Keto Crockpot Chili:
I’m not super big on EXTRA spicy stuff, and this is NOT what I’d consider a super spicy chili. This is what I would call a medium spice level chili. If you LOVE SPICY chili you’re going to want to add a little bit of extra chili powder seasoning or top it with jalepenos. If you like super super mild chili (like a McCormick chili seasoning packet spice level), then you can tone down the spice with a little extra beef stock or less chili powder. What is spicy or not, is quite subjective. SO, I’ll just say this; this recipe is spicy enough that I DO have to stir in extra sour cream and cheese for my 2 year old to eat it. However, she will totally eat it with just an extra scoop of sour cream (so, it’s really not THAT spicy). If you have little ones enjoying this with you, you can add extra beef stock, cheese, sour cream, or crumbled cornbread to their chili bowls to make it mild enough for tiny tastebuds. 🙂Print
This beanless, low carb, keto crockpot chili recipe is packed with flavor and made in the slow cooker for meal prep ease or left to cook while you work! There’s riced cauliflower and xantham gum added to thicken the recipe and lower the carbs! So can enjoy MORE of each delicious bite without sacrificing your macros ????! Customize the spice level so the whole family can enjoy this quick and easy meal!
2 lbs ground beef (grass fed 85/15 or 90/10 fat is best)
2 Tablespoon butter or ghee
1 Tablespoon of minced garlic (about 6 cloves)
3/4s of a large sweet onion, diced (divided in half for two different steps in recipe)
5 celery sticks, diced
3.5 Tablespoons tomato paste
15 oz can tomatoes with green chilies-including the juices ( 1.5 cans if you can only find 10 oz cans)
14.5 ozs can mexican stewed tomatoes- including the juices (the mexican stewed kind is important!)
1/2 teaspoon oregano
5.5 teaspoons chili powder (more if you like it very spicy and strong)
2 teaspoons garlic powder
1/2 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon coriander
2.5 teaspoons salt
2 Tablespoons Worcestershire sauce
1/2 tsp pepper
1 cup of beef stock (I like this Kettle & Fire brand)
1.5 cup of riced cauliflower
1 bay leaf (optional)
1/8 tsp xantham gum (reserve for end, and use more or less based on your desired consistency)
1.) In a large skillet over medium heat, add butter and half the chopped onions. Cook for 2 minutes while stirring, and then add the ground beef. Cook until almost browned, then add the 1 Tablespoon chopped garlic cloves. Cook another minute and then remove from heat (it’s okay if it’s not quite cooked all the way through).
2.) Drain most of the fat from the cooked beef. It helps if you take a frying pan cover and press it against the meat to prevent from losing the garlic and onions! You don’t have to drain all the fat, but it helps your end consistency if you do.
3.) Add your browned meat mix to the Crock Pot with the rest of the uncooked chopped onions. Dump all the remaining ingredients (EXCEPT the xantham gum) in and stir. It should look super thick, don’t worry the juices will come out while it’s cooking 🙂
4.) Cook low and slow for 8 hours or on high for 4 hours (taste seems the same to me in either method). Check the liquid consistency and remove the bay leaf. If you want to thicken it like I do (seen in pictures), then sprinkle the xantham gum over it slowly while constantly mixing.
5.) Let the chili cool for 10-15 minutes, then serve with heaps of shredded cheese and full fat sour cream scooped on top. Don’t forget a side of my amazing cornbread that tastes like the real thing!
6.) If the chili is too spicy for you or your kids- then mix in extra sour cream and cheese, or a little extra beef stock to make it more mild. If it’s not spicy enough, then you can still add a little chili powder or some jalepenos to your bowl.
NET CARBS = 7 grams Per Serving (serving size is 1 cup or 1/10th of recipe).
*Sugar alcohols from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)!
Carb counts vary based on the brands of each item used. When picking canned foods, look for brands with the lowest net carbs per serving!
- Category: Dinner
- Method: Crockpot
- Serving Size: 1 Cup (1/10 of Recipe)
- Calories: 226.5
- Fat: 15 g
- Carbohydrates: 7
- Protein: 20
Keywords: Crockpot, Chili, Dinner, Keto