Oh my gosh, you guys – this keto crock pot chili is my absolute go-to when I need something hearty, flavorful, and ridiculously easy. Picture this: it’s a chilly Tuesday evening, the kids are bouncing off the walls, and all I want is a comforting bowl of chili without breaking my carb count. That’s when this lifesaver comes in! What makes it special? That rich, deep flavor from slow-cooked beef and spices that’ll make you forget it’s keto. Plus, it practically makes itself while you go about your day. Trust me, after one bite, you’ll be hooked just like my family was!
Table of Contents
Table of Contents
Why You’ll Love This Keto Crock Pot Chili
Listen, this isn’t just any chili—it’s the kind of meal that makes you do a little happy dance when you take that first bite. Here’s why it’s a total game-changer:
- Set-it-and-forget-it magic: Toss everything in the crock pot, walk away, and come back to a house that smells like a cozy dream.
- Rich, deep flavor: The combo of cumin, chili powder, and that secret splash of Worcestershire sauce? Absolute perfection.
- Keto without compromise: Packed with protein and healthy fats, but still tastes indulgent—no “diet food” vibes here.
- Meal prep hero: Makes a big batch that tastes even better the next day (if it lasts that long!).
Seriously, this chili checks all the boxes—easy, delicious, and totally guilt-free. What’s not to love?
Ingredients for Keto Crock Pot Chili
Okay, let’s talk ingredients – because the magic of this chili starts with what you toss in that crock pot! Here’s everything you’ll need to make my family’s favorite keto version:
- 2.5 lb ground beef (80/20): The slightly higher fat content keeps it juicy and flavorful during slow cooking
- 1/2 large onion (finely chopped): Trust me, take the time to chop it small so you get flavor in every bite
- 8 garlic cloves (minced): Yes, I know it seems like a lot – but garlic is the heart of good chili!
- 1 tbsp olive oil: Just enough to sauté those aromatics to perfection
- 1 (4 oz) can green chilies: The secret ingredient that adds subtle heat without overpowering
- 2 (15 oz) cans diced tomatoes: Look for no-sugar-added versions to keep it keto-friendly
- 1 (6 oz) can tomato paste: Gives that rich, thick base we all crave in chili
- 1/4 cup chili powder: The star of the spice show – don’t skimp!
- 2 tbsp ground cumin: Adds that warm, earthy depth
- 1 tbsp dried oregano: The Italian touch that somehow makes chili even better
- 2 tbsp Worcestershire sauce: My little umami booster – you’ll thank me later
- 1 bay leaf: Just one – it’s subtle but makes a difference
- 2 tsp sea salt: Adjust to your taste as it cooks
- 1 tsp ground black pepper: Freshly cracked if you’ve got it
Ingredient Substitutions & Notes
Now, I know we don’t always have exactly what a recipe calls for, so here are my tried-and-true swaps:
- Ground beef alternatives: Ground turkey works if you’re watching fat, but add an extra tbsp of olive oil since it’s leaner. For extra richness, try ground pork or even a beef/pork mix!
- No fresh garlic? Use 1 tbsp garlic powder instead of fresh – just add it with the other spices
- Green chilies: If you like more heat, swap in a can of diced jalapeños (just check they’re packed without sugar)
- Tomato options: Fire-roasted tomatoes add amazing smoky flavor if you can find them keto-friendly
- Spice adjustments: Got chipotle powder? Add 1/2 tsp for smoky heat. Love it mild? Cut the chili powder to 2 tbsp
The key is the 80/20 beef – that little extra fat keeps the chili from drying out during long cooking. But hey, if your family’s like mine and someone inevitably asks “What’s for dinner?” while you’re prepping, just smile and say “A big pot of cozy coming right up!”
How to Make Keto Crock Pot Chili
Alright, let’s get cooking! Whether you’re using a slow cooker, Instant Pot, or good ol’ Dutch oven, I’ll walk you through each method. The key is building those layers of flavor – trust me, it makes all the difference between “meh” and “WOW!”
Slow Cooker Method
This is my lazy-day favorite – nothing beats coming home to chili that’s been simmering all day!
- Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add onions and cook until translucent (about 5 minutes), then stir in garlic for 30 seconds until fragrant. Your kitchen should smell amazing already!
- Brown the beef: Add ground beef to the same skillet, breaking it up with a wooden spoon. Cook until no pink remains (about 7-8 minutes). Drain excess fat if needed, but leave about 2 tbsp for flavor.
- Transfer to slow cooker: Dump the beef mixture into your crock pot. Add all remaining ingredients (except bay leaf) and give it a good stir to combine.
- Slow cook to perfection: Toss in that single bay leaf (don’t forget to fish it out later!). Cook on Low for 6-8 hours or High for 3-4 hours. The longer it cooks, the deeper the flavors meld!
- Final touches: Remove bay leaf, taste, and adjust salt if needed. If it’s too thin, leave the lid off for last 30 minutes to thicken.
Instant Pot Method
Short on time? This pressure cooker version delivers all the flavor in a fraction of the time!
- Sauté mode: Set Instant Pot to “Sauté” and heat oil. Cook onions until soft (3 minutes), then add garlic for 30 seconds.
- Brown the beef: Add ground beef, breaking it up. Cook until browned (5 minutes). No need to drain – that fat adds flavor!
- Add everything else: Stir in all remaining ingredients (yes, including the bay leaf). Secure lid and set valve to “Sealing.”
- Pressure cook: Select “Meat/Stew” setting for 35 minutes. Let pressure release naturally for 10 minutes, then quick release remaining pressure.
- Finish strong: Remove bay leaf, give it a stir, and let it sit for 5 minutes to thicken slightly before serving.
Dutch Oven Method
For those days when you want that old-school, stovetop chili experience!
- Sauté first: Heat oil in Dutch oven over medium heat. Cook onions until soft (5 minutes), then add garlic (30 seconds).
- Brown the beef: Add ground beef, breaking it up. Cook until no pink remains (7-8 minutes). Drain excess fat if desired.
- Simmer away: Add all remaining ingredients (including bay leaf), bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Adjust consistency: If too thin, simmer uncovered last 15 minutes. Remove bay leaf before serving.
Whichever method you choose, that first spoonful of rich, spicy goodness will make all the effort totally worth it. Pro tip: The Dutch oven version gets bonus points for making your house smell incredible all afternoon! If you want more slow cooker inspiration, check out my crockpot lasagna soup recipe!
Tips for the Best Keto Crock Pot Chili
After making this chili more times than I can count, I’ve picked up some tricks that take it from good to “can I get your recipe?” amazing:
- Season in layers: Taste after 4 hours of cooking and adjust salt/spices. The flavors intensify as it simmers!
- Bay leaf alert: That little leaf does magic, but forget to remove it and someone gets a woody surprise. I tie mine to the slow cooker handle with kitchen twine so I don’t forget.
- Fat is flavor: Don’t drain all the beef fat—leave about 2 tbsp for richness. Your taste buds will thank you.
- Spice control: Start with less chili powder if you’re sensitive to heat—you can always add more later. A dash of cinnamon (yes, really!) adds warmth without sweetness.
- Texture trick: For thicker chili, mash some beans (if not strict keto) or let it cook uncovered the last 30 minutes.
Oh, and here’s my golden rule: Always make extra. This chili tastes even better on day two when the flavors really marry. Not that it ever lasts that long in my house! If you love easy meals, you might also enjoy my fajita chicken cottage cheese bake recipe.
Print
5-Ingredient Keto Crock Pot Chili Recipe
A hearty and flavorful keto-friendly chili made in a crock pot, perfect for a comforting meal.
- Total Time: 6 hours 15 mins – 8 hours 15 mins
- Yield: 6 servings 1x
Ingredients
- 1 tbsp dried oregano
- 1 (4 oz) can green chilies
- 8 garlic cloves (minced)
- 1 tbsp olive oil
- 2 (15 oz) cans diced tomatoes
- 1 (6 oz) can tomato paste
- 2 tsp sea salt
- 1/2 large onion (finely chopped)
- 2 tbsp ground cumin
- 1 tsp ground black pepper
- 2.5 lb ground beef (80/20)
- 2 tbsp Worcestershire sauce
- 1 bay leaf
- 1/4 cup chili powder
Instructions
- Sauté the onion and garlic in oil until translucent.
- Brown the ground beef until fully cooked.
- Transfer the beef mixture to a slow cooker and add remaining ingredients (except bay leaf). Stir well.
- Cook on Low for 6-8 hours or High for 3-4 hours. Remove bay leaf before serving.
- For Instant Pot: Add ingredients, cook on ‘Meat/Stew’ setting for 35 minutes. Release pressure and remove bay leaf.
- For Dutch oven: Simmer covered for 1 hour. Remove bay leaf before serving.
- Serve hot and adjust seasoning to taste.
Notes
- Use 80/20 ground beef for richer flavor.
- Adjust cooking time based on your preferred texture.
- Remove bay leaf before serving.
- Prep Time: 15 mins
- Cook Time: 6-8 hours (slow cooker) or 35 mins (Instant Pot)
- Category: Main Dish
- Method: Slow Cooker/Instant Pot/Dutch Oven
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Serving Suggestions for Keto Crock Pot Chili
Now comes the best part – loading up your bowl with all the good stuff! Here’s how we love to serve this chili to make it a full keto feast:
- Cauliflower rice base: Spoon your chili over a bed of buttery cauliflower rice – it soaks up all those amazing flavors while keeping it low-carb.
- Cheese, please: A generous handful of shredded cheddar or Monterey Jack melts beautifully into the hot chili. My kids call this “cheese lava” and fight over who gets the stretchiest bite!
- Cool & creamy: A dollop of sour cream or full-fat Greek yogurt balances the heat perfectly. Sometimes I’ll mix in a little lime zest for brightness.
- Crunch factor: Crispy bacon bits or pork rinds add fantastic texture contrast – just crush them over the top right before serving.
- Fresh finish: Chopped cilantro, sliced green onions, or diced avocado add color and freshness. (Pro tip: If you’re meal prepping, add these fresh toppings when serving, not before storing.)
For my family’s favorite “loaded” version, we do all of the above at once – because why choose? It turns an already delicious chili into a seriously satisfying meal that no one will believe is keto-friendly. And if you’re feeling fancy, serve it in bread bowls made from fathead dough for special occasions! Just don’t tell my keto coach I suggested that… You can follow along for more tips on my Facebook page!
Storing and Reheating Keto Crock Pot Chili
Okay, confession time – I always make a double batch of this chili because it’s honestly better the next day! Here’s how to keep your leftovers tasting just as amazing as when they first came out of the crock pot:
Fridge storage: Let the chili cool completely (but don’t leave it out more than 2 hours – food safety first!). Transfer to airtight containers and it’ll keep beautifully for 3-4 days. I like to portion mine into single servings for easy grab-and-go lunches.
Freezer magic: This chili freezes like a dream! Pour cooled chili into freezer bags (I lay them flat to save space) or containers, leaving about an inch for expansion. It’ll stay perfect for up to 2 months. Pro tip: Write the date on the bag with a Sharpie – future you will be grateful!
Reheating like a pro:
- Stovetop: My favorite method! Dump frozen or refrigerated chili into a pot with a splash of water or broth. Heat over medium-low, stirring occasionally, until bubbling hot (about 10 mins from fridge, 20 from frozen).
- Microwave: Perfect for lunch at work. Transfer a portion to a microwave-safe bowl, cover loosely, and zap in 1-minute intervals, stirring between, until heated through (usually 2-3 minutes total).
- Slow cooker revival: Got a big frozen batch? Dump it straight into your crock pot with 1/4 cup water and heat on Low for 3-4 hours.
One last tip – if your chili thickens too much in storage, just stir in a bit of broth or water when reheating. And whatever you do, resist the urge to microwave that bay leaf if you forgot to remove it earlier – trust me, I learned that lesson the hard way!
Keto Crock Pot Chili Nutritional Info
Okay, let’s talk numbers – because I know when you’re doing keto, every carb counts! Here’s the nutritional breakdown per serving (about 1 generous bowl) based on my exact ingredients:
- Calories: 350
- Fat: 20g (7g saturated, 10g unsaturated)
- Protein: 30g – perfect for keeping you full!
- Total Carbs: 12g
- Fiber: 4g
- Net Carbs: 8g (that’s what really matters for keto!)
- Sugar: 5g (all natural from tomatoes)
- Sodium: 800mg
Now, here’s my nutritionist-approved disclaimer: “Nutrition varies based on ingredients. Values are estimates.” Why? Because:
- Different brands of tomatoes might have slightly more/less sugar
- If you use turkey instead of beef, the fat content changes
- Your exact portion size might be bigger or smaller than mine (no judgment!)
The best part? Even with these variations, this chili stays firmly in keto-friendly territory. I always tell my keto newbie friends – it’s not about perfection, it’s about making smarter choices. And this chili? Definitely a smart (and delicious!) choice. If you’re looking for more low-carb ideas, check out my low-carb protein crackers recipe.
FAQ About Keto Crock Pot Chili
I get asked about this chili recipe all the time – so here are the answers to the questions that pop up most often in my kitchen (and my DMs!):
Can I use chicken instead of beef?
Absolutely! Ground chicken or turkey works great – just add an extra tablespoon of olive oil since they’re leaner. For shredded chicken, toss in 3 cups cooked chicken instead of browning meat. The flavor will be lighter but still delicious!
How can I reduce the sodium?
Easy fixes: Use low-sodium canned tomatoes, cut the added salt in half (you can always add more later), and skip the Worcestershire sauce. The spices carry plenty of flavor on their own!
Is this chili spicy?
Not overly spicy – it’s got warmth rather than heat. The green chilies add mild flavor, not burn. If you’re sensitive to spice, start with 2 tbsp chili powder instead of 1/4 cup. Want more kick? Add a diced jalapeño or 1/2 tsp cayenne!
Can I make this vegetarian?
Sure thing! Swap the beef for 2 cans of drained black soybeans (they’re keto-friendly!) or cubed portobello mushrooms. You’ll need to add 2 extra tbsp of olive oil for richness. The cooking time stays the same.
Why 80/20 ground beef?
That extra fat keeps the chili moist during long cooking – leaner meats can dry out. But here’s a secret: If you only have lean beef, stir in 1 tbsp butter per pound before cooking. Works like a charm!
Got more questions? Slide into my Instagram DMs @FrostyRecipes – I love helping troubleshoot kitchen adventures! Now go make that chili… and don’t forget to remove that bay leaf! For more soup inspiration, see my recipe for cheeseburger soup.
