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- 1 lb ground turkey or chicken - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes (no added sugar) - 1 can (15 oz) kidney beans, rinsed and drained (optional for lower carb) - 2 tablespoons tomato paste - 1 tablespoon chili powder - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon oregano - ½ teaspoon salt - ½ teaspoon black pepper - 1 cup vegetable or chicken broth - Fresh cilantro for garnish You can add chopped jalapeños for heat. If you love cheese, sprinkle some shredded cheese on top. Avocado adds creaminess and flavor. Sour cream is also great for a tangy touch. You can swap the turkey for beef or pork if you prefer. - Ground turkey or chicken: Lean protein helps build muscles and keeps you full. - Onion and garlic: These add flavor and help support your immune system. - Bell pepper: High in vitamins A and C, bell peppers support healthy skin. - Zucchini: Low in carbs and high in fiber, zucchini aids in digestion. - Diced tomatoes: Rich in antioxidants, they promote heart health. - Kidney beans: Optional but provide fiber and protein if used. - Tomato paste: Adds depth to flavor and is full of vitamins. - Chili powder, cumin, smoked paprika, and oregano: These spices boost flavor with no calories. - Salt and black pepper: Enhance taste while keeping the meal balanced. - Broth: Adds moisture and depth, and can be low in calories. - Cilantro: This herb adds freshness and can help with digestion. {{ingredient_image_1}} Start by heating a skillet over medium heat. Add 1 pound of ground turkey or chicken. Cook the meat for about 5 to 7 minutes. Stir it well so it cooks evenly. Once the meat is fully cooked, drain any excess fat. This step adds flavor and keeps the chili lean. Transfer the cooked meat into your crockpot. Now, add your veggies. Dice 1 medium onion and mince 2 cloves of garlic. Chop 1 bell pepper and 1 zucchini into small pieces. Toss them into the crockpot with the meat. Next, open a 14-ounce can of diced tomatoes. Pour the tomatoes, along with their juices, into the pot. If you want, add a 15-ounce can of kidney beans, rinsed and drained. Then, stir in 2 tablespoons of tomato paste, 1 tablespoon of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of oregano. Season with ½ teaspoon of salt and ½ teaspoon of black pepper. Mix everything well to combine. Pour in 1 cup of vegetable or chicken broth. This helps the chili cook evenly and stay moist. Make sure all your ingredients are covered by the broth. Now, cover the crockpot with its lid. Set it to cook on low for 6 to 8 hours. If you are short on time, you can cook it on high for 3 to 4 hours. When the time is up, check if the veggies are tender. Taste your chili and adjust the seasoning if needed. Stir well before serving. Garnish with fresh cilantro for a burst of color and taste. To boost the flavor of your chili, start with fresh ingredients. Use ripe tomatoes and aromatic spices. For a deeper taste, add a splash of vinegar or lime juice before serving. Fresh cilantro adds a nice touch. You can even try a dash of hot sauce if you like heat. When using a crockpot, layer your ingredients well. Place the meat at the bottom, then add veggies. This helps them cook better. Always ensure the lid is on tight to keep the heat in. For best results, avoid opening the lid during cooking. If you need to adjust the recipe, keep the ratios in mind. For 4 servings, use about ¾ lb of meat and 1 can of beans. If you need 8 servings, double the ingredients. You can also freeze leftovers for later, making it easy to enjoy again. Pro Tips Brown the Meat: Always brown the ground turkey or chicken before adding it to the crockpot. This step enhances the flavor and gives the chili a deeper richness. Use Fresh Ingredients: Fresh vegetables will provide better flavor and texture than canned. Consider using fresh zucchini and bell peppers for a vibrant chili. Adjust Spice Levels: Feel free to adjust the amount of chili powder and cumin based on your heat preference. Add more for a spicier kick or reduce for a milder chili. Let It Rest: After cooking, let the chili rest for about 10 minutes before serving. This allows the flavors to meld together and improves the overall taste. {{image_2}} You can swap ground turkey or chicken for other meats. Try ground beef or pork. Each option adds a unique taste. If you prefer leaner meat, use chicken breast. You can also try lean cuts of beef. These proteins pair well with the spices and veggies. You still get a hearty, tasty dish. To make this chili vegetarian or vegan, use plant-based protein. Consider using lentils or black beans. They add great texture and flavor. Replace the broth with vegetable broth for a vegan twist. You can add more veggies like mushrooms or carrots. This keeps the dish filling and delicious. Adjust the spice level to fit your taste. If you want it hot, add jalapeños or hot sauce. You can also use cayenne pepper for extra heat. For a milder chili, skip the extra spices. Always taste as you go to find the right balance. You can create a chili that suits everyone’s taste buds. After cooking, let your chili cool down. Then, place it in an airtight container. You can store it in the fridge for up to four days. Make sure to label the container with the date. This way, you won't forget when you made it. If you want to keep your chili longer, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top for expansion. Your chili can last up to three months in the freezer. When you're ready to eat it, just thaw in the fridge overnight. To reheat, you can use a pot on the stove. Heat it over medium until warm. Stir often to avoid sticking. If you want, you can add a splash of broth to keep it moist. You can also reheat in the microwave. Just use a microwave-safe bowl and heat in short bursts, stirring in between. Enjoy your chili just as delicious as the first time! Yes, you can make this low carb crockpot chili ahead of time. Just cook it as directed and let it cool. Once cooled, store it in an airtight container in the fridge. It will stay fresh for about three days. You can also freeze the chili. It lasts up to three months in the freezer. Just thaw it overnight in the fridge before reheating. This makes meal prep easy and saves you time. Absolutely! You can skip the beans and still enjoy great flavor. This chili recipe is already low in carbs, and omitting beans will lower them even more. The other veggies, like zucchini and bell pepper, add texture and taste. You won't miss the beans, I promise. This option is great for people on strict low carb diets. Toppings can elevate your chili experience. Here are my favorites: - A dollop of sour cream adds creaminess. - Shredded cheese, like cheddar or Monterey Jack, gives richness. - Sliced green onions add a fresh crunch. - Fresh cilantro brings bright flavor. - Avocado slices add creaminess and healthy fats. Feel free to mix and match toppings based on your taste! This blog post covered how to make a tasty Low Carb Crockpot Chili. We explored the main and optional ingredients, along with their health benefits. I shared step-by-step instructions, helpful tips, and fun variations to try. You learned how to store your chili and answered common questions. Now, you have the tools to create a delicious meal that suits your taste. Enjoy your cooking adventure!

Low Carb Crockpot Chili

A hearty and healthy chili made with ground turkey or chicken, vegetables, and spices, perfect for a low-carb diet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb ground turkey or chicken
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced
  • 1 zucchini diced
  • 1 can (14 oz) diced tomatoes (no added sugar)
  • 1 can (15 oz) kidney beans, rinsed and drained (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup vegetable or chicken broth
  • 1 bunch fresh cilantro for garnish

Instructions
 

  • In a skillet, brown the ground turkey or chicken over medium heat until fully cooked, about 5-7 minutes. Drain any excess fat.
  • Transfer the cooked meat to the crockpot.
  • Add the diced onion, minced garlic, bell pepper, and zucchini to the crockpot.
  • Pour in the diced tomatoes (with their juices), and add the optional kidney beans if using.
  • Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper until everything is well combined.
  • Pour the broth over the mixture, making sure all ingredients are submerged.
  • Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
  • Taste and adjust seasoning if necessary. Stir well before serving.
  • Garnish with fresh cilantro before serving.

Notes

Serve with sour cream, shredded cheese, or sliced green onions for added flavor.
Keyword chili, crockpot, healthy, low carb