Keto Chili Crockpot Recipe
This Keto Chili Crockpot recipe offers a delicious and convenient way to enjoy a hearty meal while staying on track with your ketogenic diet. With a blend of savory ground beef or turkey, aromatic vegetables, and flavorful spices, this chili is rich in flavor and low in carbs. The slow cooking process in the crockpot allows the flavors to meld together perfectly, resulting in a satisfying dish that's perfect for busy days. Top it with your favorite Keto-friendly garnishes like shredded cheese and sour cream, and serve it alongside cauliflower rice or a crisp salad for a complete meal. With its easy preparation and customizable ingredients, this Keto Chili Crockpot recipe is sure to become a go-to favorite for anyone following a Keto lifestyle.
Equipment
- Crockpot or slow cooker: This is the main equipment for cooking the chili slowly and evenly.
- Skillet or frying pan For browning the ground beef or turkey and sautéing onions, peppers, and garlic.
- Wooden spoon or spatula For stirring and mixing the ingredients in both the skillet and crockpot.
- Cutting board and knife For chopping vegetables like onions, bell peppers, and garlic.
- Measuring cups and spoons To accurately measure the ingredients like spices, broth, and tomato paste.
- Can opener If using canned diced tomatoes, tomato paste, or other canned ingredients.
- Ladle or serving spoon: For serving the finished chili.
- Optional Kitchen timer, food thermometer (to check meat doneness), and serving bowls for individual portions.
Ingredients
- 1 pound ground beef or turkey
- 1 diced medium onion
- 1 diced bell peppers (any color)
- 3 minced cloves garlic
- 14 ounces diced tomatoes, undrained
- 6 ounces tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
Optional:
- diced jalapeños, diced green chilies, shredded cheese, sour cream, green onions for garnish
Instructions
- Begin by browning ground beef or turkey in a skillet until it's fully cooked; drain any excess fat.
- In the same skillet, sauté diced onions, bell peppers, and minced garlic until they're softened and fragrant; season with salt and pepper.
- Transfer the cooked meat and sautéed vegetables into the crockpot.
- Add undrained diced tomatoes, tomato paste, beef broth, chili powder, ground cumin, paprika, dried oregano, and any optional ingredients like diced jalapeños or green chilies to the crockpot.
- Stir everything together until well combined
- Cover the crockpot with its lid and set it to cook on LOW heat for 4 to 6 hours or on HIGH heat for 2 to 3 hours. Stir occasionally for even cooking if possible.
- Once the chili is cooked to your desired tenderness and the flavors have melded, taste and adjust the seasoning as needed. Add more salt, pepper, chili powder, or other spices to suit your taste.
- Serve the Keto Chili hot, garnished with optional toppings like shredded cheese, a dollop of sour cream, or chopped green onions. Enjoy your hearty and flavorful Keto-friendly meal!
Notes
Here are some important notes to keep in mind while making Keto Chili Crockpot:
- Choose Lean Meat: Opt for lean ground beef or turkey to reduce the overall fat content of the chili, making it more suitable for a ketogenic diet.
- Adjust Spices: Feel free to adjust the amount of chili powder, cumin, and other spices according to your taste preferences. Add more for a spicier kick or reduce for a milder flavor.
- Low-Carb Ingredients: Ensure that the diced tomatoes, tomato paste, and any other canned ingredients are low in carbs and do not contain added sugars.
- Consistency: If you prefer a thicker chili, you can add less beef broth or simmer the chili uncovered for a longer time to reduce the liquid. For a thinner consistency, add more broth or water.
- Optional Ingredients: Customize your chili by adding optional ingredients like diced jalapeños, green chilies, or even low-carb vegetables like zucchini or mushrooms for added flavor and texture.
- Garnish Creatively: Enhance the presentation and taste of your Keto Chili by garnishing it with shredded cheese, a dollop of sour cream, chopped green onions, or fresh cilantro before serving.
- Storage and Reheating: Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or on the stovetop until heated through before enjoying.
- Nutritional Information: Keep track of the macronutrients in your chili to stay within your daily carb, fat, and protein goals if you're following a strict ketogenic diet.