This crockpot keto low carb no-bean chili is the ultimate hearty comfort food with none of the carbs from beans. It’s rich, meaty, perfectly spiced, and simmers all day in the slow cooker so the flavors come together beautifully. You can set it up in the morning and come home to a warm bowl of chili that feels like a hug in a bowl.
Why I Love This Recipe
This recipe has saved me so many times when I wanted something filling and comforting but still low carb. It’s rich, smoky, and spicy enough to keep things exciting. The crockpot makes it even better because it’s so hands-off.
- Hearty, meaty, and super satisfying
- Low carb without sacrificing flavor
- Crockpot does all the work
- Perfect for meal prep and freezing
- Easy to customize with toppings
Servings and Time
Servings: 6
Prep Time: 15 minutes
Cook Time: 6–8 hours on low or 3–4 hours on high
Total Time: Up to 8 hours 15 minutes
What You’ll Need
- 1 lb ground beef
- 1/2 lb ground Italian sausage (mild or spicy)
- 1/2 medium yellow onion, diced
- 1/2 green bell pepper, diced
- 1 (15 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp dried oregano
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheddar cheese, sliced jalapeños
Pro Tips
- Brown the meat before adding to the crockpot for more flavor
- Tomato paste thickens the chili perfectly
- Adjust spice levels to suit your taste
- Don’t cover while simmering at the end if you want it thicker
- Leftovers taste even better the next day
Tools Required
- Large skillet
- Slow cooker (6-quart or larger)
- Wooden spoon or spatula
- Knife and cutting board
Substitutions and Variations
- Use ground turkey or chicken instead of beef and sausage
- Add jalapeños or cayenne for extra spice
- Swap green pepper for red, yellow, or orange
- Top with avocado or dairy-free cheese if needed
- Stir in mushrooms or zucchini for extra veggies
Make Ahead Tips
- Brown the meat and chop the vegetables the night before
- Store everything in the crockpot insert in the fridge and start cooking in the morning
- Store cooked chili in the fridge for up to 4 days or freeze for up to 2 months
How to Make It
Step 1: Brown the meat
In a large skillet over medium heat, cook 1 lb ground beef and 1/2 lb ground Italian sausage, breaking it up with a spoon, until browned, about 7–8 minutes. Drain excess grease.
Step 2: Transfer meat to crockpot with veggies
Add the browned meat into the crockpot. Top with 1/2 diced yellow onion and 1/2 diced green bell pepper.
Step 3: Add tomato base and broth
Add 1 (15 oz) can diced tomatoes, 1 (6 oz) can tomato paste, and 1 cup beef broth into the crockpot over the meat and veggies.
Step 4: Add spices
Sprinkle 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp oregano, and a pinch of salt and black pepper into the crockpot.
Step 5: Stir and cook
Stir all ingredients together until well combined. Cover and cook on low for 6–8 hours or high for 3–4 hours, until thick and flavorful.
Step 6: Serve
Ladle the hot chili into bowls. Top with sour cream, shredded cheddar cheese, or sliced jalapeños if you like.
Leftovers and Storage
- Store in an airtight container in the fridge up to 4 days
- Reheat on the stove or microwave until hot
- Freeze for up to 2 months in single portions
Macros Information (per serving, based on 6 servings)
- Calories: 365
- Protein: 27g
- Fat: 26g
- Carbs: 6g
- Fiber: 2g
- Net Carbs: 4g
Why This Recipe Works (Quick Science)
Browning the meat first creates deep flavor. Tomato paste thickens the chili while tomatoes and broth give it body. The slow cooking blends spices into the sauce for a rich, full taste without needing beans for bulk.
Common Mistakes
- Not browning the meat—loses flavor
- Using too much broth—makes it watery
- Adding toppings too soon—they’ll melt in instead of staying fresh
- Forgetting to taste and adjust salt before serving
What to Serve With
- Cauliflower rice
- Keto bread or almond flour biscuits
- Sliced avocado
- Crisp side salad
FAQ
Can I make this without sausage?
Yes, just replace it with more ground beef.
Can I make it spicy?
Add jalapeños or cayenne pepper for extra heat.
Can I double the recipe?
Yes, if your slow cooker is big enough.
Does it freeze well?
Absolutely—freeze in portions for quick meals.
Conclusion
This crockpot keto low carb no-bean chili is one of those set-it-and-forget-it recipes that delivers big flavor with minimal effort. It’s thick, hearty, and perfect for anyone craving comfort food without the carbs. Try it out and let me know how you topped yours!