Low Carb Crock Pot Taco Chili
This low carb crock pot taco chili is a hearty, cheesy, set-it-and-forget-it dinner packed with beef, spices, and melty toppings, with no beans required.
A Cozy Bowl of Low Carb Comfort
There is something magical about walking into a house that smells like a simmering pot of chili after a long day. This low carb crock pot taco chili takes everything you love about classic chili night and blends it with bold taco flavor, all without the carb heavy beans or fillers. It is one of those easy low carb recipes crockpot fans keep coming back to because it truly is a dump and go dinner.
Whether you are deep into a keto lifestyle or just trying to cut back on carbs without sacrificing flavor, this recipe delivers. It is rich, meaty, and loaded with warm spices that make every spoonful feel like a hug in a bowl.
Before we get cooking, having the right tools on hand makes this recipe even easier to pull off on a busy weeknight. A reliable slow cooker and a sharp chef's knife for prepping your onion and garlic go a long way toward making this a truly hands off meal.
Why This Recipe Works
This isn't your average healthy chili recipe crockpot low carb version. It leans into bold, layered flavor from a mix of chili powder, cumin, smoked paprika, and taco seasoning, so nothing tastes like it is missing.
- No beans, no problem. Skipping the beans keeps the carb count low while the ground beef and rich tomato base keep every bite hearty.
- Minimal hands on time. Brown the beef, dump everything into the crock pot, and let it do the work.
- Naturally gluten free. As long as your taco seasoning and beef broth are gluten free, this entire dish fits right in.
Chef's Tip: Browning the beef with the onions before it goes into the slow cooker adds a deep, savory base flavor you simply cannot get by dumping everything in raw. Do not skip this step.
A Cousin to Your Favorite Keto Soups
If you love low carb crockpot meals soup style, this chili sits right alongside favorites like keto cheeseburger soup crock pot recipes and low carb hamburger soup crock pot dishes. They all share that same comforting, low carb crockpot chili appeal: ground beef, warm spices, and a rich broth that practically begs for a good crusty low carb bread or a handful of shredded cheese on top.
In fact, if you are a fan of cheeseburger soup crockpot keto recipes, you will notice a lot of the same cozy DNA here, just dressed up with taco flavor instead of classic burger seasoning.
Customize the Heat Level
This chili is easy to adjust depending on how much spice your household can handle.
- For a milder version, leave out the diced green chiles and reduce the chili powder slightly.
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper along with the other spices.
- Want smokier flavor? Increase the smoked paprika by an extra half teaspoon.
Ready to make it? Here is the full step by step recipe:
Low Carb Crock Pot Taco Chili
This low carb crock pot taco chili is a hearty, cheesy, set-it-and-forget-it dinner packed with beef, spices, and melty toppings, with no beans required.
Ingredients
- 2 lb ground beef, 80/20, browned and drained
- 1 yellow onion, diced
- 2 cans diced tomatoes, 14.5 oz each, with juices
- 8 oz tomato sauce, no sugar added
- 1 cup beef broth, low sodium
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 3 cloves garlic, minced
- 2 tbsp taco seasoning, low carb or homemade blend
- 4 oz diced green chiles, optional, for extra kick
- 1 tsp salt, to taste
- 1/2 tsp black pepper, freshly ground
- 1 1/2 cups shredded cheddar cheese, for topping
- 1/2 cup sour cream, for topping
- 1 avocado, diced, for topping
Instruction
Heat a large skillet over medium high heat and brown the ground beef with the diced onion, breaking it apart as it cooks, about 7 to 8 minutes. Drain excess fat.
Transfer the beef and onion mixture to the crock pot.
Add the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, garlic, taco seasoning, green chiles, salt, and pepper. Stir well to combine.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the flavors have melded and the chili has thickened slightly.
Give the chili a final stir and taste, adjusting salt and spices as needed.
Ladle into bowls and top with shredded cheddar cheese, a dollop of sour cream, and diced avocado before serving.
Equipment
- 6-quart slow cooker (crock pot)
- Large skillet
- Wooden spoon
- Ladle
Notes
Serving Suggestions
This chili is delicious served simply in a bowl with all the fixings, but it is also incredibly versatile.
- Spoon it over a bed of cauliflower rice for a filling, low carb meal.
- Use it as a topping for low carb nachos made with cheese crisps.
- Stuff it into halved bell peppers and bake until the peppers are tender for a fun twist.
Storage and Reheating
Leftovers store beautifully, which makes this one of those low carb crockpot meals soup and chili lovers can meal prep for the week ahead. Keep it in an airtight container in the fridge for up to four days, or portion it into freezer safe containers for up to three months.
Chef's Tip: When reheating from frozen, let the chili thaw overnight in the fridge first, then warm it gently on the stove, stirring occasionally so it heats evenly.
However you serve it, this low carb crock pot taco chili is proof that cutting carbs does not mean cutting flavor. It is the kind of dinner that gets requested again and again, and honestly, it only gets better with leftovers.
