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
Jump to: Recipe | What Makes This Chili Different? | Substitutions | Step by Step Directions | Slow Carb Accompaniments | FAQ
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.
If you’re figuring out what fits on slow carb, this slow carb allowed foods list covers compliant ingredients across every food category.
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.
About my coaching experience: I lost 30 pounds on the slow carb diet in 2013 and have kept it off for over a decade. From 2016 to 2020, I coached more than 400 people through slow carb and low carb diets. The biggest lesson: the people who cooked for themselves were the ones who made it a sustainable lifestyle. The ones who struggled usually had one of three problems. They didn’t know how to cook, they were too busy, or they got bored with the food. My recipes are written for all three: clear directions, easy steps, and big flavor. I’m not a doctor. If you have diabetes, kidney disease, or take medication, check with your doctor before changing how you eat.
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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.
I will often smoke my own jalapeno peppers and paprika peppers that I grow on the farm
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!
Can You Eat Chili with Beans on a Low Carb Diet?
On slow carb, yes. Beans are a staple of the diet, and this chili has about 20 net carbs a serving with 29 grams of protein. On keto, no. Two cans of beans put it over most keto limits.
For a keto version, leave out the beans and increase the ground beef to 3 pounds. You lose some texture, but the smoky flavor stays. Another option is black soybeans, which are the lowest carb bean and can replace both cans.
Ingredients & Substitutions:
The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.
You need ground beef, onions, garlic, canned tomatoes, tomato sauce, tomato paste, black beans, kidney beans, sun-dried tomatoes, and spices. Ground turkey works in place of beef, pinto beans can stand in for either bean, and chipotle powder can replace the smoked paprika if you want more heat.
Step by Step Directions:
Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.
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
Book rule: The 4-Hour Body leaves dairy out, so cheese and sour cream wait for cheat day.
Coach’s note: I allowed hard cheese and some dairy in my clients’ meal plans to no ill effect on weight loss. Ferriss always notes to test on yourself first and my tests found certain dairy to be OK.
FAQ
Yes. After browning the beef and aromatics, add everything to a Dutch oven and simmer on low for 1-2 hours, stirring occasionally.
Yes. It uses beans (allowed on slow carb), no added sugar, and no flour or corn-based thickeners. Skip cornbread and tortilla chips. Stick with hard cheeses, avocado, and your favorite herbs.
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.
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.
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.
Beans are allowed on the slow carb diet because their fiber offsets the glycemic response, but they are not keto compliant. This recipe is slow carb friendly but not strictly keto. For a keto version, omit the beans and increase the ground beef to 3 pounds. You’ll lose some texture but the smoky flavor stays intact.
Looking for more? Browse all of my slow carb diet recipes.
Slow Carb Crockpot Chili (Low Carb Chili with Beans)
Equipment
- measuring spoons and cups
Ingredients
- 3 Tbsp olive oil
- 2 medium onions chopped
- 6 garlic cloves finely chopped
- 1-2 Tablespoon chili powder
- 1 Tbsp cumin freshly ground if possible
- 2 ½ tsp freshly ground coriander
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 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
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, 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. Mix everything together well in the slow cooker, Cover and cook over low heat for 6-8 hours1 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
Notes
- you can use dried red pepper flakes or smoked chipotle for more heat
- you can use 2 1/2 tsp bottled garlic in oil instead of fresh garlic
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