Low Carb Chili Recipe in a Crock Pot or Instant Pot (Paleo, Gluten-free)

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After sharing my Instant Pot shredded chicken recipe, I felt like my Crock Pot deserved some love, too. I really do enjoy using both! With the cold and dreary days of January in full swing, I’m majorly craving comfort food. Chili has always been one of my all-time favorites in that category. More recently, I’ve fallen in love with this no-bean low carb chili recipe in the Crock Pot slow cooker. And if you’d rather use your Instant Pot pressure cooker again, you can make it in there too!

I’m really happy that this paleo chili recipe turned out. I was a little unsure about it, since beans are such a crucial part of most chili recipes, but I wanted to omit them to make the recipe paleo and low carb. Besides, I had the same uncertainty that I did with my sugar-free BBQ sauce. As with that recipe, people have different perceptions about what a good chili should taste like, and it’s so much of “a thing” that people have contests about it.

Uncertainties notwithstanding, I decided to try my hand at low carb chili anyway! I’m really glad I did. It made such a satisfying, healthy dinner. Surprisingly, I didn’t even miss the beans! I think the key to getting it right was being generous with the spices. Even my little girl enjoyed it, after I mellowed out the heat a bit for her by adding sour cream and shredded cheese. Obviously, these fixings aren’t paleo, but if you don’t mind that, they make delicious additions.

Another reason I had to make this low carb chili recipe, like ASAP? I’m in total freezer meal making mode. I’m officially six months pregnant today, which means there are just three months left until a newborn turns our world upside down all over again. Eek! I’m excited, stressed, nervous, and curious to meet her… all in one.

While I still have the time, I’ve had all kinds of home improvements in queue. If nothing else, it’s been a good way to distract myself from the morning sickness that is still persisting. I spent the last couple weeks rummaging through every closet in our house, cleaning out extra “stuff” we don’t use. Oh my goodness, when did all these things even pile up?! Whew, it felt so good to get rid of it all!

The next project on deck is painting a few accent walls throughout the house in complimentary contrast colors. With multiple visits to the paint store (while trying to keep my daughter from destroying the place) and poring over color samples, I’m both exhausted and exhilarated at the same time. I’m not doing the painting myself, but even the design steps are a lot of work. Once that’s done, we’ll be converting the formal dining room we never use into a playroom. I hope it all looks as nice, when it’s finished, as it does in my head!

I keep thinking of more things I want to do before this baby comes, but she’s not going to wait for anyone! And that’s a great reason for me to make this paleo chili recipe. I made lots of freezer meals in advance toward the end of my first pregnancy, and it was the best decision ever. It was a relief not to be stressing over meals when we were sleep deprived and busy with the new baby. I’m already getting a head start on that again.

Fortunately, Crock Pot low carb chili (or Instant Pot low carb chili, if you prefer) is perfect for freezing. This one is a big batch recipe that makes ten cups – plenty to cover dinner right away and the freezer for later. With only ten minutes of prep, it’s perfect whether you’re short on time now, or like me, you know you will be later. And even if neither applies at the moment, there’s always the aspect of it being the ultimate low carb comfort food.  Will you try it with me?

Low Carb Chili Recipe in a Crock Pot or Instant Pot (Paleo, Gluten-free)
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Low Carb Chili Recipe in a Crock Pot or Instant Pot (Paleo, Gluten-free)

An easy low carb chili recipe in a Crock Pot slow cooker or Instant Pot pressure cooker! Made with just 10 ingredients. Healthy, paleo & gluten-free.

Servings	Prep Time	Cook Time
cups	15 minutes	8 hours

Low Carb Chili Recipe in a Crock Pot or Instant Pot (Paleo, Gluten-free) An easy low carb chili recipe in a Crock Pot slow cooker or Instant Pot pressure cooker! Made with just 10 ingredients. Healthy, paleo & gluten-free. Servings Prep Time Cook Time cups 15 minutes 8 hours

Ingredients

• 2 1/2 lb Ground beef
• 1/2 large Onion (chopped)
• 8 cloves Garlic (minced)
• 2 15-oz can Diced tomatoes (with liquid)
• 1 6-oz can Tomato paste
• 1 4-oz can Green chiles (with liquid)
• 2 tbsp Worcestershire sauce
• 1/4 cup Chili powder
• 2 tbsp Cumin
• 1 tbsp Dried oregano
• 2 tsp Sea salt
• 1 tsp Black pepper
• 1 medium Bay leaf (optional)

Instructions

Crock Pot slow cooker instructions

1. In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
3. Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
4. Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

Instant Pot pressure cooker instructions

1. Select the "Sauté" setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
3. Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. Place the bay leaf into the middle, if using.
4. Close the lid. Press "Keep Warm/Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking.
5. Wait for the natural release if you can, or turn the valve to "vent" for quick release if you're short on time. If you used a bay leaf, remove it before serving.

Notes

Nutrition Facts

Amount Per Serving

Calories 306 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Total Carbohydrates 13g 4%

Dietary Fiber 3g 12%

Sugars 5g

Protein 23g 46%

Vitamin A 24%

Vitamin C 12%

Calcium 5%

Iron 25%

* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per serving (1 cup): 10g

*This is a very chunky chili, which I think is a good thing. If you prefer yours thinner, you can add a little water prior to cooking to thin it out as desired. This may also reduce calories and carbs per serving, depending on how much you add.

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LEARN MORE

Want more low carb, gluten-free, slow cooker recipes? Try these:

Chipotle Barbacoa Copycat Recipe in a Slow Cooker (Low Carb, Paleo)

How To Make Queso Dip in a Crock Pot (3 Ingredients)

Pressure Cooker Chicken Breast Recipe (Shredded Chicken)