Low Carb Crock Pot Chili is so delicious you will not even miss the beans!
I ate Low Carb Crock Pot Chili for lunch today and thought, “This has GOT to be the next thing I post!” It was so good and really hit the spot on a cold, blustery day. The first night that family arrived for our Christmas, I made chili. I made my regular chili recipe for “them” but also made a low carb version for me. I did not miss the regular stuff AT ALL. This was delicious and hearty with the mushrooms in it and some shredded cheddar cheese on top. Yummy! It is even better warmed up later and it freezes well for make ahead or freezer meals. I don’t know what more I could want in a recipe! We also like Low Carb White Chicken Chili.
To print the recipe for Low Carb Crock Pot Chili click HERE.
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1 lb cooked and drained ground beef
2 cups diced fresh mushrooms (or more)
½ cup chopped green pepper
½ cup chopped onion
28 oz can crushed tomatoes with juice
1 cup beef broth
1 Tbsp chili powder or more to taste
½ tsp pepper
1 tsp salt
½ tsp garlic powder
Add everything to a greased crock pot.
Cover and cook on low for 8-10 hours or high 4-6 hours.
Serve with shredded cheese and sour cream if desired.
It is even better warmed up later.
It can also be cooked on the stovetop. Just add everything to a saucepan and simmer gently for at least an hour.
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