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High Protein Low Carb Crockpot Chili

No-bean slow cooker chili made with ground beef and ground turkey, 37 g protein and about 7 g net carbs per bowl.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 8 bowls
Calories 415 kcal

Ingredients
  

  • 1 1/2 lb 85% lean ground beef
  • 1 1/2 lb 93% lean ground turkey
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) no-salt-added diced tomatoes
  • 1 can (8 oz) tomato sauce, no sugar added
  • 2 tbsp tomato paste
  • 1 can (4 oz) diced green chiles
  • 1 cup low-sodium beef broth
  • 1 tbsp alcohol-free Worcestershire sauce
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded cheddar, for topping (2 tbsp per bowl)

Instructions
 

  • Thaw the beef and turkey completely in the fridge before you start.
  • Brown the beef and turkey with the onion, bell pepper and garlic in a large skillet over medium-high heat for 8 to 10 minutes, breaking the meat up, until no pink remains. Drain the fat.
  • Transfer everything to a 6-quart slow cooker. Add the diced tomatoes, tomato sauce, tomato paste, green chiles, beef broth, alcohol-free Worcestershire sauce, chili powder, cumin, paprika, oregano, salt and pepper. Stir once.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chili is ready when it is steaming hot and a thermometer reads at least 165°F (74°C).
  • Taste and add salt if needed. If the chili is thin, cook with the lid cracked for the last 30 minutes. If it is thick, stir in a splash of broth.
  • Ladle into bowls and top each with 2 tablespoons shredded cheddar.

Notes

Nutrition per bowl (1 1/2 cups, includes the cheddar topping): 415 calories, 37 g protein, 10 g total carbohydrates, 2 g fiber, about 7 g net carbs (total carbs minus fiber, from unrounded USDA values), 26 g fat. Calculated from USDA FoodData Central with the meat weighed raw. Sour cream is not included. Check tomato product labels for added sweeteners. Refrigerate within 2 hours, keep 3 to 4 days, or freeze up to 3 months. Reheat to 165°F on the stove or in the microwave.