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Crockpot Keto Beef Chili

Emily Carter
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.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 250 kcal

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):
  • 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.