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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 keto 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!
Don’t forget the keto cornbread! It makes this keto chili recipe even more amazing.
Keto Chili without Beans (No Bean Chili)
I’m really happy that this paleo chili turned out. I was a little unsure about it, since beans are such a crucial part of most recipes for it.
Unfortunately, the carbs in beans are just too high to make it work. The only possible exception might be soy beans, but I didn’t want to use those. They are not really the right beans for chili, anyway.
So, is chili low carb? The answer is usually no.
I knew that if I wanted a keto chili recipe, I would have to make it chili without beans. That’s really the only way to avoid too many carbs in chili.
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 beef 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 no bean chili 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. They are perfect if you are going for a keto chili.
Why I’m Making So Much Paleo Chili
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!
Paleo Chili for Freezer Meals
I digress. Back to freezing that paleo chili.
It’s super easy! You can make it ahead in your Crock Pot or Instant Pot, and then freeze it using freezer bags. I also like to do this with beef barbacoa for a ready to go taco night!
If you want it to last even longer, you could vacuum seal the freezer bags to remove any remaining air once it’s solid. When you’re ready to eat, just thaw and reheat it.
And, since this is a dairy-free keto soup, there are no texture issues associated with freezing. Did I mention it’s easy?
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 keto 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.
Low Carb Chili in a Crock Pot Slow Cooker
Like I mentioned before, you can make this keto chili in both a Crock Pot and an Instant Pot.
I tried it in a Crock Pot first, because I’m just more familiar with using it. I’ve had it around for so much longer.
Low carb Crock Pot chili is a great option for those times when you’ll be running around all day, or even doing other things at home all day.
Brown the ground beef, dump all the ingredients into your slow cooker in the morning, and off you go! It will do its thing on its own. You’ll have a delicious low carb dinner ready to go at the end of the day.
This is one of the reasons I make my no bean chili more often in the Crock Pot. It’s super convenient to take care of dinner early on and not have to worry about it for the rest of the day!
If you agree that no bean chili in the slow cooker is the way to go, you can also try slow cooker steak chili from Perry’s Plate. It has just a little sugar that you can easily swap with a low carb sweetener or even simply omit if needed. Otherwise, it’s naturally low in carbs just like this one.
Instant Pot Chili is Even Faster
If you want to know how to make low carb chili even faster, the Instant Pot is the way to go.
I have to admit, this device is still pretty new to me, but I can already tell it’s going to be one of my favorites. I love that you can get a slow cooker effect with it very quickly!
The Instant Pot actually has a slow cooker function too, so you can use that if you want to prep in the morning like I mentioned before.
Otherwise, if you want to make dinner quickly at the end of the day, use the pressure cooker function. This method will only need a little over a half hour to cook. It’s up to you!
No matter what method you use, I hope keto paleo chili will become a staple in your house, like it is in mine. With only fifteen 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?
Tools To Make Keto Chili
Tap the links below to see the items used to make this recipe.
- Saute pan – For sauteing the onions and ground beef. This one is hard anodized, so it’s non-stick without PTFE or PFOA, and virtually nothing will scratch it.
- Wooden spatula – This one is great for both stirring and breaking apart the meat, and won’t scratch any cookware, in case your pan does scratch.
- Meat chopper – This little tool has 3 sections to break up ground beef faster for quick and even browning. Also awesome for tacos or taco salad!
- Crock Pot – This is the slow cooker I use for everything, including this Crock Pot low carb chili!
- Instant Pot – Use this if you prefer pressure cooker keto chili over the slow cooker version. Just as good, but much quicker!
Keto Low Carb Chili Recipe - Crock Pot or Instant Pot (Paleo):
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Keto Low Carb Chili Recipe - Crock Pot or Instant Pot (Paleo)
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Crock Pot slow cooker instructions
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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.
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Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
- 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.
- 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
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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.
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Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
- Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, it is recommended to also add a cup of water or broth.) Place the bay leaf into the middle, if using.
- Close the lid. Press "Keep Warm/Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking.
- 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.
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Recipe Notes
This is a very chunky keto chili, which I think is a good thing. If you prefer yours thinner, you can add a little water (or broth!) prior to cooking to thin it out as desired. This may also reduce calories and carbs per serving, depending on how much you add.
Serving size: 1 cup
This low carb recipe was featured in the January 2020 Wholesome Yum Challenge! Learn more and join the challenge to enter this month's giveaway.
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469 Comments
Jo
I made this exactly as the recipe called. It was good and I will make it again, but will make a few changes to suit our personal flavor preferences by reducing the amount of chili powder and eliminating the oregano and bay leaf. I think I would add a little more heat with some cayenne. Overall very easy to make and such a great crock-pot meal!
Judy
Wholesom yum is amazing. I bought a few of the cookbooks and enjoyed the recipes. Thank you for this
Vickie
Hello Maya.
I have not tried your chili recipe yet, but today would be a good day to try it. I read another chili recipe where boiled peanuts were subbed for the beans. I bought a can of boiled p-nuts, I just can’t make myself use them. I was just wondering what your thoughts were about this.
Thank you. Vickie
Wholesome Yum M
Hi Vickie, That’s interesting. I have not heard of using boiled peanuts in chili. Texture-wise it makes sense if you are adding them to the recipe shelled, but it would definitely add a pronounced peanut flavor to the recipe. Adding peanuts would also increase the carb count quite a bit. I think my chili recipe stands up well on its own, but we would love to hear how it turns out if you decide to try the recipe with the peanuts!
Rachael Harper
Do you happen to know the cholesterol amount per serving? This is a fabulous recipe! Both times I’ve made it, I thought I would have leftovers. I was so wrong! It was completely gone, quickly!
Wholesome Yum M
Hi Rachel, Sorry, I don’t know the answer to that. Feel free to enter the recipe into an online recipe calculator to get more detailed nutrition specifics.
Lorri Dann
I have made this many many times. I love it and so does everybody else! I treasure this recipe!!!
Alia Malia
The third type of bean out there that you might want to look into is called the “large-mouth” bean. These are often sold as “little bean-shaped chilies” and are very popular with many of the people who are making chili for those who cannot eat too much meat.
Wholesome Yum M
Hi Alia, Thanks for your feedback. I have not heard of this before.
Loumay Mendez
Delicious!! I am returning to my low-carb lifestyle in the heat of summer with chili, no less, and it was perfect and comforting!!! The winter will be so much tastier this year!
Dawndellynn Kral
This was an easy alternative, and we did try this today. Nobody missed the beans at all in my family. That made my life so much easier as a diabetic. Although, I did add a few things since we like spicy chili. I added green and red peppers. Jalapeño’s, Cayenne, red pepper flakes, and one tablespoon of swerve to cut the spice a bit for the kids. I also put mine in a crock pot, so I added a 1/2 cup of beef broth, so it could cook a bit more stable than end up just paste. I am not keen on tomato paste much, but the roasted tomatoes are delicious.
Concetta
I made this and the whole (8 ppl) love it. Getting ready to make again
Margaret
I am vegetarian and substituted beyond meat for the beef, used fire roasted tomatoes and 1/2 small can of chipotle peppers in adobo sauce in place of the green chilies as I was out of them and it came out great. Carnivore husband even said chili was good!
Elizabeth A Cacaj
I have loved all of your recipes that I have tried; however, I was super disappointed in this one. I found it to be way too sweet, and I am not sure why? Maybe the type of tomatoes I used? I think I was able to save it with some smoked paprika and dry mustard powder. Have you ever ran into this? Any suggestions?
Thank you so much!
Wholesome Yum M
Hi Elizabeth, There aren’t any sweet elements to this recipe, so I would assume that the sweetness in your chili came from the tomatoes. Make sure the check the labels before purchasing canned tomatoes, some do contain sugars. Best wishes!
Traci
This recipe has become a staple in my husband and my diet. We love this chili! And it gets better with age. We make it on a weekend and have it for dinner a few times that week. It’s delicious. Best chili recipe I’ve come across so far.
JJ Ford
FANTASTIC!! Everyone loved this in our family!!!
Renee
I want to try this tonight but I’m out of chili powder. Any suggestions?
Wholesome Yum M
Hi Renee, I have not made this recipe without chili powder. It’s a large flavor component for the recipe.
Karen
I was out too one time so I mixed up some hot and mild paprika. I think I found a chipotle seasoning blend (had Chile powder in it) that I threw in too. It was different but it worked.
Michelle Welden Taylor
Love this recipe! Delicious!!
Glenda A Baer
This chili recipe is amazingly like the real thing (with beans). I had a bit of an issue when following the instant pot instructions. When sautéing the onions and garlic, the instant pot over-heated, the time it takes to sauté them is quite a bit shorter in the instant pot, I found. Also, following the instruction to use the meat/stew setting for 35min., my instant pot got too hot again, projecting the warning, “FOOD BURN.” I did add the suggested cup of broth and even increased the liquid to include 1/2 cup of water. So, I was disappointed to have my instant pot over heat multiple times; however, the chili did turn out delicious! I do thank you for the awesome recipe, but I think I’ll make it in a regular slow cooker next time, or try to remember to reduce sauté time significantly and to add even more liquid when stewing the ingredients–OR, forget the meat/stew setting and use “slow cook.”
Susannah
HI could I make this on the stovetop instead of Instant pot or Crockpot? I’ve had it before with crockpot and loved it but I don’t have my crockpot with me right now.
Wholesome Yum M
Hi Susannah, Yes, You can make this on the stovetop. Enjoy!
Cathy
Turned out Yummy! I like how there isn’t very much broth after it was done cooking.
Sarah
I made this over the snowy weekend and I have to say, it’s excellent! I don’t follow a keto diet but wanted a chili recipe without beans; this would make a great sauce for a chili dog type meal, too. The only change I made was using ground turkey, as I can’t eat beef (or pork) products right now. It was a very comforting winter meal.
Jenny
Also should mention, we added a small grated carrot and a couple of grated zucchini to bulk it out for a larger family, and add extra vegetables
Jenny
This is a great recipe for kids to try too! My 9 and 12 year olds have both successfully made this recipe, the 12 year old unsupervised (Dad was in the other room, so close by but no assistance) – we keep dried sliced onion on hand so they don’t have to stress about tears whilst cutting up onions. Love this recipe!! (we use 1/4 tsp chilli powder as I’ve learned the chilli powder we get is SUPER hot – Haha
Samantha
This was delicious! I used ground venison instead of ground beef. I did add fat to browning because the venison can dry out so much. I used 1/3 cup of my homemade chili powder. Sour cream, fresh shredded cheese, and avocado toppings with a low carb tortilla on the side.
I’m going to let it rest overnight then divide into freezing bags. I’m the only member of the household who eats chili so it’ll give me plenty of servings. Loved it!
Carmen
Really delicious, even the kids loved it!
Elaine K
American chili powder is different than British chili powder. In the UK chili powder is just that, hot chili peppers that have been dried and ground to a powder. American chili powder is a blend of spices including things like cumin and oregano with a little bit of hot chili.
ST
VERY important point. I’m from Australia and used 1/4 cup chilli powder as per the recipe and it is crazy spicy. 1-2 teaspoons would probably do it. AU/UK cookers, be alert!!
Joanne
Fantastic flavor, not too hot but there is an underlying warmth! I usually cut the salt in all recipes by half as I did with this, the next time I make this, I will only put in 3/4 tsp. This will be awesome for nachos!! Thanks for all your recipes!
Melissa
Made this for the Chief’s game and it was a hit! I added mushrooms and zucchini just to stretch the recipe for 5 hungry people. This is a great recipe, thank you!
Doreen Burke
This was the best keto chili I have ever had! I had made a number of chilis over the years both with and without beans. It was just the right heat! I am making it again today since I finished the whole recipe myself!
Don Tart
Thanks. I substitute Meatballs for beans and add whole Chili peppers 2 hour before serving.
Da Coach
Wow–if you are looking for the best low carb/keto chili recipe on the interwebs, look no further…this is it! I have made a LOT of chili recipes over the years, both keto and non, and this is my favorite. So much flavor. 1/4 C of chili powder? Heck yeah! It’s chili! I routinely have to add lots of ingredients to chili recipes to make them to my taste. This one? Nothing but a little bit of nutmeg. So many are watery, bland…this one is delicious from the first taste. Make it tonight!
Ms
Should I drained the cooked meat before adding into crockpot?
Wholesome Yum M
Hi Ms, There’s no need to drain the meat first. Enjoy!
David Geddes
A couple of comments here saying how much chili powder this calls for and how hot this was – I’m almost certain that they are thinking about straight hot chili powder – like cayenne hot. I make my own chili powder with various spices (mostly paprika) and for this recipe I used about 3/4 of a cup – I might add 1/2 tsp of hot chili powder for a little bite.
Shirley
Would crushed tomatoes work? That’s all I have on hand. Thanks!
Wholesome Yum M
Hi Shirley, Yes, crushed tomatoes will work too! Enjoy.
Cynthia J Campbell
Does the 35 minutes on meat/stew setting (InstaPot) include the slow release time? I used the auto setting, but my Instapot only read “15” at the start. I was afraid to increase it, so I’m just sitting patiently as it naturally releases steam hoping it’s perfect.
Wholesome Yum M
Hi Cynthia, The 35 minutes is the cook time on the Instant Pot. It does not include the natural release time.
Makenzie
This is delicious. It was so fast to throw together. I was so sad to know I couldn’t have beans on keto but this doesn’t even need beans. Highly recommend, it’s also very filling.
Sally Gray
1/4 CUP Chili powder???
Wholesome Yum M
Hi Sally, Yes, 1/4 cup. I get that it seems like a lot, but this recipe has great flavor from the spices.
Mallory I.
This is my first successful Instapot dish, and it came out so good that I felt compelled to comment. I did not have tomato paste so I omitted it and I didn’t have green chilies so I subbed with pickled jalapeños, and I can’t get over how incredibly flavorful and delicious this chili came out (even with my modifications). Thank you for convincing me I do not miss the beans!