Low-Carb Keto Chili

I was messing around with my crock pot today & wanted to make a chili recipe that would be low in carbs… this is what I came up with.

Low-Carb Keto Chili

Serves: 8 (small servings – works well to top with cheese or other desired topping)


  • 1.5 lb Ground Chuck Beef 80/20
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Ground Cumin
  • 1 tsp Minced Garlic
  • 3 tsp Chili Powder
  • 170 g (1 small can) Tomato Paste
  • 411 g (1 reg. can) Petite Diced Tomatoes
  • 1/2 cup Yellow Onion, diced
  • 200 g White Mushrooms, sliced
  • 116 g (about 1 medium) Green Bell Pepper, diced


  1. Chop onion, pepper, & mushrooms & set aside.
  2. In a large skillet on a medium heat, brown meat with the olive oil, adding pepper & onion.
  3. Add seasonings & tomato paste to the skillet, stirring well.
  4. Pour mixture into a crock pot on low heat.
  5. Add mushrooms, any additional spices, & canned tomatoes.  Mix well.
  6. Let cook about 5-6 hours, then top with cheese or sour cream & enjoy!

I was able to get 8 small servings out of this batch.  I plan on freezing them & re-heating them when needed & topping with some cheese and/or sour cream, or putting it atop a bed of lettuce or spinach.

My 8 servings all ready to go in the freezer.

Nutrition (per 8th serving):  277 calories, 19g fat, 18g protein, 9g carbs, 2g fiber (approx. 7 net carbs – carbs could be lowered if you cut out some veggies or tomato paste)


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