Slow Carb Crockpot Chili: Big Batch

Name: Slow Carb Chili for the Slow Cooker
Prep time: 20 min
Cook time: 360 min
Ingredients: 3 Tbsp olive oil; 2 medium onions (chopped); 6 garlic cloves (finely chopped (can use 2 1/2 tsp bottled garlic in oil)); 1-2 Tablespoon chili powder (I used a spicy chipotle); 1 Tbsp cumin (freshly ground if possible); 2 1/2 tsp freshly ground coriander; 1 tsp dried oregano; 1 tsp smoked paprika spice (can use dried red pepper flakes or smoked chipotle for more heat); 2 lb. lean ground beef; 1 1/2 tsp kosher salt; 28 oz can diced tomatoes; 14 oz tomato sauce; 15 oz black beans (drained and rinsed); 15 oz red kidney beans (drained and rinsed); 2 Tbsp Tomato paste; 1/4 cup sun-dried tomatoes (optional)

Home » Diet and Health » Slow Carb Diet Recipes » Slow carb crockpot chile

After five years of coaching people through the slow carb diet, I’ve made more batches of chili than I can count. This version is the one I keep coming back to. The secret is twofold: a layer of smoky depth from smoked paprika (or chipotle) and the addition of sun-dried tomatoes, which give the chili a richer, more complex flavor than tomato paste alone.

It’s a true dump-and-go slow cooker meal. Brown the beef with the aromatics, add everything to the crockpot, and walk away. Make a big batch; the leftovers improve over several days and freeze beautifully for quick slow carb lunches.

Quick Summary: A smoky, slow cooker chili made with ground beef, black beans, kidney beans, and a depth-building combination of smoked paprika and sun-dried tomatoes. Slow carb compliant, freezer-friendly, and improves with age. Prep: 20 min | Cook: 6-8 hours (slow cooker) | Serves: 10

Spicy beef and bean chili in a black bowl with a silver spoon. — Spicy, smoky beef and bean chili

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What Makes this Chili Different

Most chili recipes rely on chili powder alone for flavor. This version builds depth in two ways:

Smoked spices: I use smoked paprika for a mild version or smoked chipotle if you want more heat. The smokiness gives the chili a complexity that plain chili powder can’t match.

Make sure your spices are as fresh as possible, as they do lose heat with long term storage. I will often smoke my own jalapeno peppers and paprika peppers that I grow on the farm, but if you are looking to purchase pre-made powders, I like this chipotle powder or this smoked paprika powder.

Sun-dried tomatoes: These add a concentrated depth and brightens up the tomato flavor when using canned tomatoes. You can use them in addition to (or instead of) tomato paste. If you grow your own tomatoes, here’s my guide to drying tomatoes at home.

For purchasing sun-dried tomatoes, the Mezzetta brand packed in olive oil are readily available in most grocery stores, or order these premium sun-dried tomatoes from Amazon (more expensive).

The result of adding a smoked chile pepper powder and sun-dried tomatoes is a chili that gets raves and you’ll get questions like, “What is the secret ingredient in this chili that makes it so unique?” It’s especially fun to serve to a crowd on game days!

Ingredients & Substitutions:

The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.

Ingredients for beef and bean chile laid out on a wood cutting board. — Ingredients for slow cooker beef and bean chili

Step by Step Illustrations:

Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.

Chopped onions, minced garlic and a range of spices to use in chile, on a white cutting board. — Step #1: Chop 2 onions and measure out spices

Onions cooking in a black cast iron skillet. — Step #2: sauté onions 5-7 minutes until caramelized

A range of chile spices added to chopped onions in a black cast iron skillet. — Step #3: Add garlic and spices to onion mixture and cook 2 minutes to incorporate

Ground beef, onions and spices cooking in black cast iron skillet. — Step #4: Add ground beef to onion mixture and cook until no longer pink

Tomatoes, beans, tomato paste and tomato sauce on a white cutting board. — Step #5: Add tomatoes, beans, tomato paste and tomato sauce to the slow cooker, along with the beef/onion mixture

Beef and bean chile in a crockpot. — Step #6: Slow cook on low for 6-8 hours until flavors meld

Slow Carb Toppings and Sides

These are my favorite accompaniments for chili if you aim to stay on the slow carb lifestyle:

Sliced avocados
thinly sliced scallions
hot sauce
cheddar cheese
sour cream

Orange bowl of chile garnished with sour cream, cilantro, cheese and avocados. — Beef and bean chili with avocados and sour cream toppings

FAQ

Can I make this chili on the stovetop instead of a slow cooker?

Yes. After browning the beef and aromatics, add everything to a Dutch oven and simmer on low for 1-2 hours, stirring occasionally.

Is this chili really slow carb compliant?

Yes. It uses beans (allowed on slow carb), no added sugar, and no flour or corn-based thickeners. Just watch your toppings and sides like the cornbread. Stick with hard cheeses, avocado, and your favorite herbs.

Can I freeze this chili?

Absolutely. It freezes well for up to 3 months. Cool completely before transferring to freezer containers. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

What can I use instead of ground beef?

Ground turkey works well. For a Thanksgiving twist, use leftover shredded turkey—it’s a great way to use up dry leftover meat. I have a Mexican Turkey and Mole Chili version if you want to try that.

How do I make it spicier?

Swap smoked paprika for smoked chipotle powder, or add a diced fresh jalapeño with the onions. You can also pass hot sauce at the table.

If you’re following the slow carb diet, check out my simple Slow Carb Allowed Foods list or grab my more comprehensive ebook called A Guide to Fat Loss Through a Slow Carb Diet for meal plans and troubleshooting tips

Slow Carb Chili for the Slow Cooker

A homemade chili recipe made in the slow cooker. Delicious, easy and has no sugar

4.78 from 9 votes

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Prep Time 20

Cook Time 6

Servings

Calories 311

Author Dorothy Stainbrook

Equipment

slow cooker
large skillet
sharp knife
measuring spoons and cups

Ingredients

3 Tbsp olive oil
2 medium onions chopped
6 garlic cloves finely chopped (can use 2 1/2 tsp bottled garlic in oil)
1-2 Tablespoon chili powder I used a spicy chipotle
1 Tbsp cumin freshly ground if possible
2 ½ tsp freshly ground coriander
1 tsp dried oregano
1 tsp smoked paprika spice can use dried red pepper flakes or smoked chipotle for more heat
2 lb. lean ground beef
1 ½ tsp kosher salt
28 oz can diced tomatoes
14 oz tomato sauce
15 oz black beans drained and rinsed
15 oz red kidney beans drained and rinsed
2 Tbsp Tomato paste
¼ cup sun-dried tomatoes optional

Instructions

Heat oil in large skillet over medium heat. Add onions and cook stirring frequently until soft and translucent (about 5 minutes).
3 Tbsp olive oil, 2 medium onions
Add garlic, and the rest of the spices and stir thoroughly into the onions to coat. Cook only for about 1 minute (until fragrant and then add the ground beef and cook together about 5-8 minutes, or until ground beef is no longer pink.
6 garlic cloves, 1-2 Tablespoon chili powder, 1 Tbsp cumin, 2 1/2 tsp freshly ground coriander, 1 tsp dried oregano, 1 tsp smoked paprika spice, 2 lb. lean ground beef
Scrape the mixture into the slow cooker and add the salt, tomatoes, tomato sauce, beans, tomato paste and sun-dried tomatoes (if using). Mix everything together well in the slow cooker, Cover and cook over low heat for 6-8 hours
1 1/2 tsp kosher salt, 28 oz can diced tomatoes, 14 oz tomato sauce, 15 oz black beans, 15 oz red kidney beans, 2 Tbsp Tomato paste, 1/4 cup sun-dried tomatoes
Serve with your choice of low carb accompaniments: sour cream, avocado, green onions, aged cheddar cheese

Nutrition

Calories: 311kcalCarbohydrates: 29gProtein: 29gFat: 10gFiber: 9gSugar: 5g

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