Easy Crockpot No Bean Low Carb Chili

An easy crockpot no bean low carb chili recipe that is thick and meaty. Only 6 net carbs per cup, and less than 310 calories.

Easy Crockpot No Bean Low Carb Chili

Chili has to be my seasonal favorite to make with winter fast approaching. It’s cheap to make, requires minimal spices, and it’s an easy recipe. And it’s really filling.

As much as I love adding beans to my low carb chili, sometimes I want to change things up. So when I made chili recently I decided to ditch the black beans. I was a bit worried that my chili may not come out as thick.[clickToTweet tweet=”An easy crockpot no bean #lowcarb chili recipe that is thick and meaty. Only 6 net carbs per cup!” quote=”An easy crockpot no bean #lowcarb chili recipe that is thick and meaty. Only 6 net carbs per cup!” theme=”style1″]But I’ve learned a new trick recently when testing another soup recipe. My trick is to use a can of diced tomatoes and blend it smooth in a blender. That way, the thickness from the blended tomatoes adds a thickness to the soup.

I had never thought about that before, and I can say it worked great! In the past, I’d just crush up my kidney beans a bit before placing into the crockpot. Sometimes, I’d still have problems with the thickness.

I’m also not a huge fan of chunky vegetables in my chili. So I even blended up my onion in the blender. Ha, don’t just me!

I do like a spicier low carb chili, but I am sharing my basic chili recipe. That way, if you don’t like spiciness or want to change things up, you can. As long as you’re a fan of a thick chili, then you’ll love this recipe.

There are two things I do add to this chili to increase the yum factor. Believe it or not, I add a small amount of ground cinnamon and Hershey’s Dark Cocoa powder. Adding the two boosts the meat flavor and are common spices added to award winning chili.

You can also add other ingredients to boost the meat flavor. A shot of espresso, a small cup of coffee, or of course some beef base. There’s an interesting article on flavors you can use to enhance the flavor of chili.

When I’m in the mood for a spicy low carb chili, I use McCormick chipotle chili seasoning. I even had a chance to try out their new chipotle black pepper seasoning. All I can say is you probably want to not use as much of both seasonings together.

And, I do like my chili a tad on the spicy side! If you’re following my recipe and want to use those spices, then I’d start small. I now only use maybe one tbsp of the chipotle chili seasoning and the rest as regular chili.

For a smoked flavor, you can add some smoked paprika or a little bit of liquid smoke. Personally, I don’t always like to have my chili taste smoked. But it’s good for a change every now and again.

Another tip to change up the flavor now and again is to change out one pound of ground beef for another meat. I’ve used italian sausage, and even ground turkey. I basically use chili as a base for many of my own low carb soup recipes.

This is a crockpot chili recipe but can be easily transferred to the stove top for a faster meal. It’s really up to your personal preference. I just like to use the crockpot so I can go about my day.

Either than that, this recipe is really easy to put together. Even with the addition of using a blender to blend up my diced tomatoes and onion.

Keep in mind this is a basic recipe that I use. So if you wanted to add more chunky vegetables like a red or green bell pepper, then do it. If you want to try a low carb bean, you could toss in some black soy beans.

My stepdad likes to add in some stir fried vegetables if we need to use up some vegetables so they don’t spoil. He’s even a big fan of adding in broccoli and makes his own broccoli soup with it. That’s not my thing, but it’s good to know this is a great chili even as a base for other soups.

My favorite way to top this low carb chili is with some Cabot Seriously Sharp Cheese. It brings out a deliciously cheesy flavor to the chili. And sometimes I’ll add a very small amount of heavy whipping cream to my chili.

If you are looking for a cheesy chili, I highly recommend adding a block of cream cheese into the crockpot. It’s one of my favorite things to do when I’m craving chili and cheese. I’ll then use the soup to top my eggs, as part of sandwiches, or just as it.

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Easy Crockpot No Bean Low Carb Chili

Author: Lisa Pfeffer

Recipe type: Soups & Chilis

Cuisine: American

Prep time: 10 mins

Cook time: 4 hours

Total time: 4 hours 10 mins

A delicious and easy crockpot low carb chili that's only 6 net carbs per cup.

Ingredients

2lbs 73% lean ground beef
1 container Sam's Club Organic Chicken Bone Broth
3½ cups petite diced tomatoes
1 medium onion, diced
6 oz tomato paste
1 tsp paprika
1 tsp black pepper
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp Hershey's dark cocoa
½ tsp garlic salt
½ tsp salt
¼ cup chili powder
2 tbsp beef base

Instructions

Place the ground beef in a sauce pain on low and warm until fully cooked.
While the ground beef is cooking, add the spices, tomato paste and bone broth into the crockpot.
When the meat is fully cooked add into the crockpot on low.
Using a small blender, blend the diced tomatoes and onion until fully smooth. Add to crockpot.
Bake in the crockpot for 3-4 hours.