LOW CARB CROCK POT CHILI RECIPES
LOW-CARB SLOW COOKER CHILI RECIPE | ALLRECIPES
This chili recipe can be used as either lunch or dinner on low-carb days served without cheese or bread.
Provided by CanadianEmpire
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Total Time 3 hours 20 minutes
Prep Time 15 minutes
Cook Time 3 hours 5 minutes
Yield 7 cups
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix ground beef, tomato sauce, tomato paste, celery, diced tomatoes, onion, black beans, hot pepper sauce, and chili powder together in a slow cooker crock.
- Cook on High, stirring frequently, for 1 hour. Reduce heat to Low and continue cooking, stirring occasionally, for 2 hours.
Nutrition Facts : Calories 148.2 calories, CarbohydrateContent 18.4 g, CholesterolContent 21.2 mg, FatContent 4.4 g, FiberContent 4.9 g, ProteinContent 10.7 g, SaturatedFatContent 1.6 g, SodiumContent 862.1 mg, SugarContent 10 g
KETO CROCKPOT CHILI – WITH A SECRET LOW CARB INGREDIENT!
This beanless, low carb, keto crockpot chili recipe is packed with flavor and made in the slow cooker for meal prep ease or left to cook while you work! There's riced cauliflower and xantham gum added to thicken the recipe and lower the carbs! So can enjoy MORE of each delicious bite without sacrificing your macros ????! Customize the spice level so the whole family can enjoy this quick and easy meal!
Provided by Charisse Thiel
Total Time -456308 hours 16 minutes27S
Prep Time 15 minutes
Cook Time 4 hours
Number Of Ingredients 7
Steps:
- ) In a large skillet over medium heat, add butter and half the chopped onions. Cook for 2 minutes while stirring, and then add the ground beef. Cook until almost browned, then add the 1 Tablespoon chopped garlic cloves. Cook another minute and then remove from heat (it’s okay if it’s not quite cooked all the way through). <
- p id=”instruction-step-2″>2.) Drain most of the fat from the cooked beef. It helps if you take a frying pan cover and press it against the meat to prevent from losing the garlic and onions! You don’t have to drain all the fat, but it helps your end consistency if you do.
- d=”instruction-step-3″>3.) Add your browned meat mix to the Crock Pot with the rest of the uncooked chopped onions. Dump all the remaining ingredients (EXCEPT the xantham gum) in and stir. It should look super thick, don’t worry the juices will come out while it’s cooking ??
- instruction-step-4″>4.) Cook low and slow for 8 hours or on high for 4 hours (taste seems the same to me in either method). Check the liquid consistency and remove the bay leaf. If you want to thicken it like I do (seen in pictures), then sprinkle the xantham gum over it slowly while constantly mixing.
- uction-step-5″>5.) Let the chili cool for 10-15 minutes, then serve with heaps of shredded cheese and full fat sour cream scooped on top. Don’t forget a side of my amazing cornbread that tastes like the real thing!
- ction-step-6″>6.) If the chili is too spicy for you or your kids- then mix in extra sour cream and cheese, or a little extra beef stock to make it more mild. If it’s not spicy enough, then you can still add a little chili powder or some jalepenos to your bowl.
Nutrition Facts : ServingSize 1 Cup (1/10 of Recipe), Calories 226.5, FatContent 15 g, CarbohydrateContent 7, ProteinContent 20
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