A Complete Keto Meal with Minimal Effort!
We’re all for elaborate dinners – we love getting creative, we love bonding in the kitchen over a complex recipe and the satisfaction of a long labor finally completed. But when we got our first slow cooker, we changed our views quickly. There’s nothing more satisfying than letting a little robot cooker make your dinner for you while you’re away doing just about anything!
We’ve made Pulled Pork Tacos while we slept and BBQ Beef Burritos while we worked! This time, we made a batch of homemade Slow Cooker Chili that we think turned out absolutely fabulous.
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The entire recipe gave us serious Asian vibes – somewhere between Indian and Thai: arguably two of the most flavorful cuisines in the world. You don’t have to garnish with fresh chilis like we did – we’re just nuts about heat. If a pepper doesn’t make you sweat, cry or bleed, it isn’t spicy enough for us. But we know most of our readers are different!
Feel free to keep this dish at a mild heat level. Bell peppers and chili powder should add a subtle heat that makes chili what it’s known for. Pairing our Slow Cooker Chili with a simple, sauteed cauliflower rice makes this dish ultra low carb & paleo-friendly too. The two textures, though similar, complement each other immensely. We kept them separate in the bowl to appreciate each part of the dish without overpowering the other.
What’s your heat tolerance? Do you stick to bell peppers or is your refrigerator door falling off its hinges with hot sauces like ours is? Let us know in the comments!
| Servings: people |
- 1 lb. 80% lean ground beef
- 1 lb. ground sausage
- 2 small green peppers (diced)
- 1 small yellow onion (diced)
- 2 cups diced tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/4 cup water
- salt and pepper
- 1 large head cauliflower
- 1 tbsp olive oil
- green onion (optional)
- fresh chilis (optional)
- Cook the beef and sausage in a skillet until browned then drain the fat.
- Spread the mixture in the bottom of a slow cooker.
- Add the peppers, onions, tomatoes, chili powder, cumin, and water.
- Season liberally with salt and pepper then stir well and cover. Cook on low heat for 6 to 8 hours.
- Place the cauliflower in a food processor and pulse into rice-like grains.
- Sauté the cauliflower in olive oil until tender (about 5-8 minutes) then serve alongside the chili. Garnish with green onion and fresh chilis, if you like.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below – we respond to comments every day and would love to hear from you and help you out! And check out all our low carb recipes to learn to make more delicious and healthy meals that take no time to prepare!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dinner in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dinner in Five – 30 low carb lunch recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy unconventional burgers, heavenly steaks, gourmet-style seafood, mouthwatering sauces, sides and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Curious, how much is each serving? Portion control is a problem for me. Recipes would be so much easier if it was stated, ONLY EAT A CUP (or whatever).
We think it’s pretty easy to divide a recipe into the number of servings it makes and eat only one at a time. This recipe makes 6 servings, so eat 1/6th at a time (or more if your macros allow for it).
Just curious..if kept, why lean ground and why drain the fat?
We use 80% lean ground beef (20% fat), which is not a lean option at all. Lean beef would be 99% lean or alike. The amount of fat remaining in the pan will be A LOT! Drain some of it, not all 🙂
Thanks for letting us know! It should be working now.