Crockpot Keto Beef Chili
Who said chili has to be a fiery meatfest to satisfy your soul? This crockpot keto beef chili—without beef—proves you can ditch the cows and still enjoy a rich, hearty bowl. Slow-cooking magic transforms humble vegan ingredients into bold, savory bliss. It’s low-carb, packed with flavor, and perfect for those who want chili without the cheat day guilt. Plus, it’s so easy even your “I can’t cook” alter ego will cheer. Ready for a guilt-free, spicy hug in a bowl? This chili has your name on it.
Crockpot Keto Beef Chili
This vegan crockpot keto chili uses plant-based “beef” alternatives, simmered with spices and veggies to create a rich, comforting meal. It’s slow-cooked to perfection, making your kitchen smell amazing.
Ingredients
- 2 cups plant-based beef substitute soy or pea protein based
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup diced bell peppers mix of red and green
- 1 cup chopped celery
- 1 can 14 oz diced tomatoes (no sugar added)
- 1/2 cup tomato paste
- 1 cup vegetable broth low sodium
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp cayenne pepper optional, for the brave
- Salt and pepper to taste
- 1 cup cooked kidney beans optional for extra fiber
Instructions
- Heat olive oil in a skillet over medium heat, sauté onions and garlic until soft and fragrant (about 5 minutes).
- Toss in diced bell peppers and celery, cook another 3 minutes until veggies soften.
- Add the plant-based beef substitute to the skillet, stir to brown lightly.
- Transfer this mix into the crockpot.
- Pour in diced tomatoes, tomato paste, and vegetable broth.
- Sprinkle chili powder, smoked paprika, cumin, oregano, cayenne, salt, and pepper over the top.
- Stir everything gently to combine all flavors.
- Cover and cook on low for 6 hours, stirring halfway through to keep things cozy and consistent.
- If using, stir in cooked kidney beans 30 minutes before finishing.
Notes
Nutritional values (per serving):
Vitamins and minerals (per serving):
Additional notes/tips:
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 18g
Vitamins and minerals (per serving):
- Iron: 25%
- Vitamin C: 30%
- Calcium: 15%
- Vitamin A: 20%
- Magnesium: 12%
Additional notes/tips:
- For extra heat, add more cayenne or a splash of hot sauce.
- Swap plant-based beef for crumbled tofu or tempeh if you want variety.
- Use fresh herbs like cilantro or parsley as garnish to brighten flavors.
- Cook your beans from scratch to reduce sodium and additives.
- Leftovers taste even better the next day—if you can resist eating it all immediately.
