Low Carb Crockpot Chili – Cozy, Satisfying, and Easy

A good pot of chili does a lot of heavy lifting on a busy day. It’s hearty, bold, and somehow makes the whole house feel warmer. This low carb crockpot version keeps all the rich, beefy flavor without the beans or added sugar.

It’s simple to prep in the morning and ready when you are. Whether you’re cutting carbs or just want a lighter bowl that still fills you up, this one checks all the boxes.

Why This Recipe Works

• Slow cooking builds flavor: A long, gentle simmer blends the spices and meat into a deep, savory chili with almost no effort.
• Low carb without compromise: Classic chili seasoning, fresh aromatics, and a touch of tomato deliver big flavor while staying low in net carbs.
• Meal-prep friendly: It reheats well, freezes beautifully, and tastes even better the next day.
• Flexible: You can use ground beef, turkey, or a mix, and adjust spice levels to your taste.
• Veggie-forward texture: Diced peppers and onions stand in for beans, so you still get body and bite in every spoonful.

What You’ll Need

• 2 pounds ground beef (80/20 or 85/15; sub ground turkey for leaner)
• 1 medium onion, diced
• 1 green bell pepper, diced (or red for a sweeter note)
• 2 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce (no-sugar-added if possible)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (adds a subtle smokiness)
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon cayenne pepper (optional, to taste)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar (for brightness)
• 1/2 cup beef broth (low sodium)
• 2 tablespoons tomato paste (for richness)
• 1 tablespoon olive oil (if needed for browning)
• Optional add-ins: 1 small jalapeño (seeded and minced), 1 teaspoon cocoa powder (for depth), 1/2 teaspoon liquid smoke
• Optional toppings: Shredded cheddar, sour cream, sliced green onion, diced avocado, fresh cilantro, hot sauce

Instructions

1. Brown the meat: Heat a large skillet over medium-high. Add ground beef and break it up.

   Cook until mostly browned, 5–7 minutes. If it’s very lean, add a splash of olive oil.

2. Season as you go: Sprinkle a pinch of salt and pepper over the meat while browning. This builds flavor from the start.
3. Sauté aromatics: Add onion and bell pepper to the pan.

   Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

4. Move to the crockpot: Transfer the meat and veggies to your slow cooker.
5. Add the base: Stir in diced tomatoes, tomato sauce, beef broth, and tomato paste.
6. Spice it up: Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), 1 teaspoon salt, and black pepper. Stir well.
7. Brighten: Add apple cider vinegar to balance the richness.

   If using jalapeño, cocoa powder, or liquid smoke, add them now.

8. Cook low and slow: Cover and cook on Low for 6–8 hours or High for 3–4 hours. Longer on low yields the best depth.
9. Adjust texture: If you prefer a thicker chili, remove the lid for the last 30 minutes to let it reduce. If it’s too thick, stir in a splash of broth.
10. Taste and finish: Taste and adjust salt, pepper, and heat.

    A pinch more chili powder or a dash of hot sauce can lift the flavor right at the end.

11. Serve: Ladle into bowls and top with cheese, sour cream, green onion, avocado, cilantro, or your favorites.

Storage Instructions

• Cool first: Let the chili cool to room temp for 20–30 minutes before storing.
• Refrigerate: Store in airtight containers for up to 4 days.
• Freeze: Portion into freezer-safe containers or bags and freeze for up to 3 months. Lay bags flat for easy stacking.
• Reheat: Warm gently on the stovetop over medium-low heat, adding a splash of broth if needed. Microwave in 60–90 second bursts, stirring between.

Benefits of This Recipe

• Low in carbs, high in satisfaction: No beans or sugar, but still full-bodied and comforting.
• Protein-packed: Keeps you fuller longer and supports active days.
• Budget-friendly: Uses pantry staples and economical cuts of meat.
• Hands-off cooking: Minimal prep, then your slow cooker does the rest.
• Great for crowds: Easy to scale up and set out with a topping bar.

What Not to Do

• Don’t skip browning the meat: It adds crucial flavor and better texture.
• Don’t overdo the liquids: Slow cookers trap moisture.

  Start modest; you can always add more broth later.

• Don’t forget to taste at the end: A final pinch of salt or splash of vinegar can make the flavors pop.
• Don’t rely only on heat: Spice is great, but balance with smokiness and acidity for a rounded chili.
• Don’t walk away for 10 hours on high: That can dry it out or dull the flavors. Use low for longer if you’ll be gone.

Alternatives

• Turkey chili: Swap in ground turkey and use chicken broth. Add 1 tablespoon olive oil to boost richness.
• Chunky beef chili: Use 2 pounds of chuck roast cut into 1/2-inch cubes.

  Brown well and extend cook time on low to 8–9 hours.

• Veg-loaded: Add diced zucchini, mushrooms, or riced cauliflower in the last hour for more volume with few carbs.
• No nightshades: Use pumpkin puree and beef broth in place of tomato sauce, plus extra spices and a squeeze of lime for brightness.
• Keto-friendly boost: Stir in a tablespoon of butter or cream cheese at the end for extra richness and fats.

FAQ

Can I make this chili on the stovetop?

Yes. Brown the meat and sauté the veggies in a large pot, add remaining ingredients, bring to a gentle simmer, and cook uncovered for 45–60 minutes, stirring occasionally. Add broth if it gets too thick.

Is this chili spicy?

It’s moderately spiced but not overly hot.

Adjust cayenne and add jalapeño or hot sauce to taste if you like more heat.

How many carbs are in a serving?

Exact counts vary by brands and toppings, but a typical serving without toppings runs roughly 6–10 net carbs. Choose no-sugar-added tomato products to keep carbs lower.

Can I add beans?

You can, but it will raise the carb count. If you’re not strictly low carb, add 1–2 cups of drained kidney or black beans during the last hour.

What if my chili tastes flat?

Add a pinch of salt, a squeeze of lime or a splash of apple cider vinegar, and a bit more chili powder.

A small amount of cocoa powder can deepen the flavor without sweetness.

How can I thicken low carb chili without flour?

Simmer uncovered to reduce, stir in 1–2 tablespoons of tomato paste, or add a small handful of shredded cheddar and let it melt in.

Can I prep this the night before?

Absolutely. Brown the meat, sauté the aromatics, and combine everything in the crock insert. Refrigerate overnight, then set it in the base and cook the next day.

Add 30 minutes to the cook time if starting cold.

What toppings are low carb?

Shredded cheese, sour cream, avocado, sliced green onion, cilantro, jalapeños, and a drizzle of olive oil all fit well. Skip croutons or sweet corn.

In Conclusion

This Low Carb Crockpot Chili brings big, satisfying flavor with very little work. It’s flexible, great for meal prep, and easy to tailor to your taste and heat level.

With a handful of pantry staples and a slow cooker, you’ll have a cozy dinner ready when you walk in the door. Add your favorite toppings and enjoy a bowl that feels indulgent while staying smart and simple.