Keto Low Carb Chili Recipe - Crock Pot or Instant Pot (Paleo)
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GET IT NOWIngredients
- 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
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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.
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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.
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Close the lid. Press "Keep Warm/Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking.
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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.
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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Nutrition Information Per Serving
Calories: 306 | Fat: 18g | Total Carbs: 13g | Net Carbs: 10g | Fiber: 3g | Sugar: 5g | Protein: 23gNutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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