This Crockpot Keto Low Carb No-Bean Chili is rich, hearty, and packed with flavor without the extra carbs from beans.
The slow cooker does most of the work, and the result is a thick, meaty chili that’s perfect for busy days.
It has become one of my favorite comfort meals because it’s easy to make, filling, and tastes even better the next day.
Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 6-8 hours on Low or 3-4 hours on High
Total Time: About 6 hours 15 minutes
Why I Love This Recipe
I started making this chili when I wanted something that felt like classic chili but stayed low carb. The first batch surprised me because nobody even missed the beans. The meat makes it hearty, and the slow cooking gives it incredible flavor.
What I love most is that it feels like comfort food while still fitting a keto lifestyle.
- Thick and hearty without beans
- Very filling thanks to the beef and sausage
- Easy slow cooker recipe
- Great for meal prep
- Freezes beautifully
- Rich flavor that gets even better the next day
- Low in carbs and high in protein
What You’ll Need
- 2 pounds ground beef
- 1 pound Italian sausage, casings removed
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional toppings:
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- Sour cream
- Diced avocado
Pro Tips
- Brown the meat first for deeper flavor.
- Drain excess grease so the chili stays rich but not oily.
- Let the chili rest for 10 minutes before serving to thicken.
- Add toppings right before serving for the best texture.
- Make it a day ahead if possible because the flavors get even better overnight.
Tools Required
- Black oval crockpot
- Large skillet
- Wooden spoon
- Cutting board
- Chef knife
- Measuring spoons
- Measuring cup
Substitutions And Variations
- Use all ground beef instead of sausage.
- Swap ground turkey for part of the beef.
- Add diced jalapeños for heat.
- Use beef stock instead of beef broth.
- Add extra smoked paprika for a smokier flavor.
- Stir in cream cheese during the last 30 minutes for a creamy chili.
Make Ahead Tips
- Brown the meat and chop vegetables a day ahead.
- Store prepared ingredients in the refrigerator overnight.
- Fully cooked chili can be refrigerated for up to 4 days.
- Freeze portions for up to 3 months.
Recipe Instructions
Step 1: Brown The Meat
In a large skillet over medium-high heat, cook 2 pounds ground beef and 1 pound Italian sausage. Break the meat apart as it cooks until fully browned, about 8-10 minutes. Drain excess grease.
Step 2: Add Meat To Crockpot
Transfer the browned ground beef and browned Italian sausage into the black oval crockpot.
Step 3: Add Vegetables
Add 1 medium diced onion, 1 diced green bell pepper, 2 diced celery stalks, and 4 cloves minced garlic over the browned meat.
Step 4: Add Liquids And Seasonings
Pour in 1 can (28 ounces) crushed tomatoes, 2 tablespoons tomato paste, and 1 cup beef broth. Add 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
Step 5: Stir Everything Together
Stir until all ingredients are evenly mixed throughout the crockpot.
Step 6: Slow Cook
Cover and cook on Low for 6-8 hours or High for 3-4 hours until the vegetables are tender and the chili is thick.
Step 7: Serve
Ladle the chili into bowls and top with 1 cup shredded cheddar cheese and 2 sliced green onions if desired.
Why This Recipe Works (Quick Science)
The meat provides most of the body and texture usually supplied by beans. As the chili cooks slowly, proteins, fats, and seasonings blend together. The tomato paste helps thicken the chili, while the crushed tomatoes add moisture and rich flavor. Slow cooking also softens the vegetables and helps all the flavors develop into a deep, hearty chili.
Macros Information
Approximate per serving without optional toppings:
- Calories: 385
- Protein: 29g
- Fat: 25g
- Total Carbohydrates: 8g
- Fiber: 2g
- Net Carbs: 6g
Common Mistakes
- Skipping the meat browning step.
- Not draining excess grease.
- Adding too much broth.
- Cooking for too little time.
- Forgetting to stir before cooking.
- Using sweetened canned tomatoes.
What To Serve With
- Cauliflower rice
- Roasted broccoli
- Garlic butter green beans
- Side salad
- Keto cornbread
- Avocado slices
- Sour cream
- Extra shredded cheddar cheese
Leftovers And Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator.
- Reheat on the stovetop or in the microwave until hot.
FAQ
Q: Can I skip the sausage?
A: Yes. Replace it with another pound of ground beef.
Q: Is this chili spicy?
A: No. It has flavor but only mild heat.
Q: Can I make it ahead?
A: Yes. The flavor actually improves after sitting overnight.
Q: Can I freeze this chili?
A: Absolutely. It freezes very well for up to 3 months.
Q: Can I cook it all day while at work?
A: Yes. Cook it on Low for 6-8 hours.
Final Thoughts
This Crockpot Keto Low Carb No-Bean Chili is one of those simple recipes that delivers big flavor with very little effort. The combination of beef, sausage, tomatoes, vegetables, and seasonings creates a rich and satisfying meal that feels like classic chili while staying low carb. Make a batch, save some for later, and don’t be surprised if it becomes a regular favorite in your meal rotation. If you make it, leave a comment and share how it turned out for you or any changes you tried.