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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.
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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.
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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.
Video Showing How To Make Keto Low Carb Chili:
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476 Comments
KC
This is the BEST chili we have ever had. My son never liked chili but now he looks for this one! Thank you!
Melissa
This is DELICIOUS!! I’m so used to chili with beans- I thought my family would miss the beans ( husband on keto diet) wow was I wrong!! My son usually won’t eat chili but he ate 2 bowls of this 🙂 I added a diced jalapeño, only because I had one & I cooked it on the stove. Perfect!! Thank you – I’m going to definitely try your other recipes 🙂
Sierra
I was planning on making a vegetarian version of this (with soy beef crumbles) but I’m wondering if you can recommend a vegetarian-friendly alternative to the Worcestershire sauce?
Wholesome Yum A
Hi Sierra, coconut aminos might be your next best bet. There are also many vegan Worcestershire recipes online, but the carb count may be higher for those.
Phyllis
This is exactly the recipe I’ve used for years, not even knowin it was Keto. I don’t use beans either! The only difference is I cook mine on the stove in a big pot. I’m going to try the crock pot. Delicious!!!!
Charis
This is my absolute go to meal prep recipe. I will double it up for me and my fiancé. I prefer ground turkey for it.
It’s just so tasty and easy to make a ton of it for our busy weeks.
Judy
I’d like to make a half batch. This is way too much for the two of us.
Would the cooking timing be different?
Thank you, Judy
Wholesome Yum A
Hi Judy, no need to adjust cook time for this particular recipe. You can simply halve the measurements.
Kim
I made this chili and it was delicious!
Lana
Very similar to the chili I make, except no paste or Worcestershire sauce which reduces the carbs, double the cumin, jalapenos instead of green chilis, and then I also slice two or three bell peppers like a red and green. My son says he dislikes bell pepper but in chili, he will eat them. He told me the other day he would eat anything in chili because all you taste is the chili. So now I want to find other veggies I can hide in there. I’m new to your site but I really love it. I’ve been jotting down recipes to try and plan my meals for next week. Can’t wait!
Michelle S C
Lana, For years I have been dicing zucchini in to pieces the size of kidney beans and “hiding” them in chili! I agree with your son – you really can’t taste anything besides the chili! 🙂
Frannie
I noticed net carbs is 10 g for one cup. That’s not really that low in the keto world and then if you add avocado and cheese and sour cream you’re pushing almost 20 g. But it is good.
Liz
Followed the recipe exactly and tasted great!
Anne
I’ve made this with ground beef and ground turkey. Both equally delicious! My husband is diabetic so we have to watch the carbs. This recipe makes it possible for him to have chili.
Kathryn Pyles
I made his for my non-keto family last night and it was a HUGE HIT. My parents are notoriously picky and they gobbled it up! Thank you for creating recipes that can be enjoyed and loved by all, not just those with dietary restrictions.
Robert B
Made this the other night and was a hit with our Keto Family
Amber
I am having trouble finding the list of ingredients and amounts. I saw the video, but was not able to see the ingredient amounts. Please share with me. I want to make this today. Thank you.
Maya | Wholesome Yum
Hi Amber, Turn off Safari reading mode and you’ll see them. Thanks!
Sarah
Loved this so much (plus the amount of work I don’t have to do in the upcoming weeks…since I am only meal planning for myself)! Instead of the green chiles, I used chipotle peppers which made the dish just as amazing. It is very filling and satisfying, thanks for putting this recipe up!
Kristi Gray
Awesome recipe! Have made it several times!!! Perfect for quick meals with instant pot!
Shannonlaraine
This Keto Chili is one of the best! I’ve tried other keto chili’s and something always tasted off. This however is wonderful, I even forget beans were omitted! Bravo!
Carol Stibich
I doubled this recipe for a potluck at work and actually made it in a huge pot on the stove. I added chopped bell pepper and two chopped Anaheim chilis instead of the canned. I simmered for about 2 hours after every thing was added to the pot. I got nothing but raves from my coworkers. Everyone loved it.
Brosky
I made this tonight in the instant pot. It came out ok, but I think the cumin was overpowering. 2 tablespoons was too much for my taste. When I make it again I will cut down to 1 teaspoon. I read all the comments, no one else mentioned this, so maybe it’s just me. I might substitute some cayenne and red pepper flake instead.
Elizabeth
Hi,
We just began our keto diet – two months ago. I went a bit mad – missing bread and toast soooo much.
I have been vegetarian plus salmon and some fish every week. If you have special veggie recipes I shall look for them. Thank you for your great sense of humor, excitement over life and help in this strange time of not being able to eat what you want!
Keto bites help. If you have macaroons with dark chocolate – that will help too.
Thanks, smiles and namaste, Elizabeth and David
Linda
This chili recipe is awesome! I didn’t even miss the beans. I added celery like a couple of other commenters mentioned and banana peppers in place of the green chilies. So good and very filling. Thank you for this recipe and I’ll definitely be checking out the rest of your site.
Chelsea
This chili is amazing!!!! I was concerned that not adding beans to it would make it less of a traditional chili flavor, however, it is just as good! Strongly recommend this recipe as this will be my new go-to recipe for chili!!!
Michele
My family loves your chili! We make it in the instant pot. Two of us are Keto, two of us are not so we add canned kidney and pinto beans after we Ketos have had our fill. It’s so easy to make and has great flavor!
Jeff
Check out Eden Organic canned Black Soy Beans. Great Keto bean replacement in chili!
Lia
I love this recipe so much! My family even loves it! I used fire roasted diced tomatoes instead of regular and chopped red bell peppers and sauteed with the onions… Delish!!!
Shawn Hart
This chili is AWESOME! I was gifted an Instapot and was determined to find some good keto recipes for it. I love chili but not the carb counts in most or the fact that they are just “meh” taste wise. I tried your recipe and holy smokes it’s delicious! Seasonings were perfect and my family and I all fought for the last bits in the pot (and it’s rare for me to find a recipe I don’t tweak in some way with more salt, less veggies, etc). I am super excited about making this chili again and trying more of your recipes!
Linda
I made the Instant Pot version. It was literally the best chili I’ve ever made!
Dr. Stan DeLoach
To reduce carbs even further (I have Type 1 diabetes and don’t eat fruits/tomatoes), I am making this chili today with green tomatillos (instead of tomatoes and tomato paste) and with only green onion tops (not the whites of the onions)…will let you know how it turns out. Thanks for the inspiration.
Amy
Looking forward to making this!! Do you have to cook the meat first? I’ve never done that and was wondering what the difference would be ♀️
Thank you so much!!
Maya | Wholesome Yum
Hi Amy, Yes, cook the meat first. Browning gives it a ton more flavor.
Tracy Wild
Best Keto Chili, and so easy to make!
Lisa
Made this chili last night and it was fantastic! Chose to make it stovetop in a Dutch oven, perfect!
Sheryl B
I am just starting Keto, and this is one of the things I made as part of my meal prep. I taste tested it last night before I packed it for today’s lunch. SOOOOOOOOOOOO GOOOOOOOOD! I’m very appreciative that you shared this recipe- especially since it’s particularly cold in CA (go figure!), it’s a real treat that’s well in line with my macros! Thank you!
Sarah
Lovedddd it!!!! I always add some beef broth and cayenne pepper!!! Awesome
Joycema
Just to note your chili is AWESOME!! I did add 3 medium stalk celery
Riley Landry
1/4 CUP of chili powder?? Is this correct?
Maya | Wholesome Yum
Hi Riley, Yes, that’s correct. It’s a pretty big batch. 🙂
Beth
I agree it is a bit much for the chili powder, and I love spicy! I made it last night but think you could use half the chili powder. Very tasty!
Debi
I made this tonight. It was excellent. I made as directed, in the IP, and used 1 cup beef bouillon like suggested. Hard not to eat more 🙂
Thank you!
Priscilla
Hi! Yum! I used ground turkey and by mistake only used 1 can tomato’s but did add 1 C broth for instapot. It turned out great. It was thick and meaty and very filling. Thanks! I’ve already written it down by hand in my favorite cookbook. I’ve never used so much chili powder but I think that is the key to the delicious taste.
Aydee
I found this recipe the other day and thought it would be great for the slow cooker on one of my long work days. So I got up did my prep work so when I came home for lunch I could just throw it in the slower cooker set the timer and it would be hot and ready when I got home. Six and a half hours later I came home grabbed a bowl of chili and threw it out. Cooking it that long in the slow cooker turned the texture of the meat into mush with a strong tomatoe taste. I will try this recipe again but I will either use my instant pot or just cook it on the stove top. I will also reduce the amount of tomatoes. Thank you for recipe.
Kathy Holzheuer
Do you drain the grease from the burger? I would but I am sure that some people will not, since it does not say to drain.
Maya | Wholesome Yum
Hi Kathy, I don’t drain it. I think it provides more flavor to the chili. But you can if you want to.
Jacalyn N
I also did not drain the first time I made it, and although I think it totally makes this chili over the top, my husband isn’t a fan of seeing the “grease” in his bowl so I drain now, but I found this recipe last fall (maybe late summer?) when we started Keto and it is a very regular meal for us!!!
Beth M Corrente
I chop up red cabbage and add it to my chilli to bulk it up a bit. I also add cocoa powder to give it a bit of richness.
Norine
It’s delicious. I don’t like beans in my chili. I’m not carb free; I may make chili mac out of some of it. The recipe was a little too much for the 3 quart Instant Pot. After I put the ingredients in it, but before I pressure cooked it, I took out 2 cups of the mixture and kept it in the empty 28.5 oz Diced Tomato can to cook later.
Yvonne
I have made this chili a few times now it is my favorite sometimes I use roast beef instead of hamburger but I love it.
Jenn
I’ve never really followed a chili recipe before, but this will be our go-to from now on! My husband and 2 years old twins loved this! My daughter kept saying, “More chili, Mommy!” The only thing I really did differently was to cook it all on the stove. Yum!
Tracy
We both loved this! Added 1 chopped bell pepper with the onion and omitted the green chilis and Worcestershire sauce. If using Instant Pot (way faster), remember to de-glaze bottom of pot before pressure cook to prevent “burn” warning.
Maya | Wholesome Yum
Great tip, Tracy! Thank you for sharing!
Abigail
Does your nutritional information include the seasonings? I’m getting 6.8 net carbs when I enter the ingredients into carb manager as a recipe
Maya | Wholesome Yum
Hi Abigail, Yes, it does. We don’t verify against every single calculator out there, but instead use the USDA food database for nutrition info.
Abigail
Thank you. This turned out delish! I guess it’s just the brand specific ingredients I used vs generalized ones. Now to try and find a good cornbread(ish) to go with it. Thank you again
Robyn Dunham
Are the carbs you noted including avocado and cheese?
Wholesome Yum L
Hi Robyn, avocado and cheese are not part of the main recipe and are not included in the nutrition information.
Sandra Martinez
I couldn’t find a can of green chiles, so I used a can of mild Rotel tomatoes. I cut back a little on the garlic. This chili is SO good, and so easy. This recipe is definitely a keeper!!
Laura
Be sure to check the Mexican food section of your grocery store for the canned green chiles. I was in a very small grocery store today and found them there (instead of in the canned vegetable section).
John
Made this last night, naturally with my own tweaks. Used a bit more meat since I had it, added about 1/2 teaspoon of cayenne pepper, and also added in a can of chipotles in adobo. The smokiness this adds is amazing! Was just spicy enough to make me sweat a bit without making me want to die. Will definitely make again.
Erik
Nice recipe. I had 4 pounds of beef and it worked without doubling up. I tasted it with 30 minutes to go and it was a little flat. Added a tablespoon of Sherry vinegar and it really helped make it pop.
shannon
This is a really good chili recipe! This is the 2nd time I’m making it this winter, and I usually don’t make chili often. I do two things differently from the recipe:
– I don’t bother pre cooking the meat and onions as I don’t think that extra step makes any difference in the final product. And,
– I add two cups diced celery for texture without adding a lot of carbs.
Thanks, Maya! Another great recipe.
Jacqueline
Hi! Will be making this tomorrow. Just curious – have you ever made it in a dutch oven? If yes, how long did you cook it and what setting on the stove? Thanks 🙂
Maya | Wholesome Yum
Hi Jacqueline, Sure, you can make it on the stovetop if you want. After browning the beef, it would be pretty low heat, just enough for a gentle simmer. You can really cook it for as long as you like to let the flavors develop.
Kelly
Instead of diced tomatoes can we substitute tomato sauce?
Maya | Wholesome Yum
Hi Kelly, The result would be different but you probably could.