If you’re craving something hearty, comforting, and totally guilt-free, you’re in for a treat with this Low-Carb Crock-Pot Paleo Chili Recipe. I absolutely love how this chili melds bold flavors with wholesome, paleo-friendly ingredients, all made effortlessly in the slow cooker. Whether you’re cozying up on a chilly night or meal-prepping for the week, this chili’s rich, meaty goodness with a veggie-packed punch will win you over fast.

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Why You’ll Love This Recipe

Effortless Slow Cooking: Toss everything into your Crock-Pot and come back hours later to juicy, tender chili bursting with flavor.
Paleo and Low-Carb Friendly: No beans or sugar here – only nutrient-dense veggies and quality meats that fit perfectly into your diet.
Hearty & Veggie-Packed: I love how zucchini, peppers, and mushrooms add texture and nutrition without weighing the chili down.
Versatile Cooking Methods: Whether you have a Crock-Pot, Instant Pot, or stove, this recipe adapts beautifully!

Low-Carb Crock-Pot Paleo Chili Recipe - Recipe Step

Ingredients You’ll Need

Getting the right ingredients is half the battle with this Low-Carb Crock-Pot Paleo Chili Recipe. You’ll want fresh veggies and flavorful cuts of meat to build that deep, comforting warmth. Bonus: I always recommend picking organic or grass-fed beef when possible – the flavor difference is noticeable and worth it!

Low-Carb Crock-Pot Paleo Chili Recipe - Ingredients

Chuck roast: This cut gets so tender and juicy slow-cooked, making your chili extra rich and satisfying.
Ground beef: Adds a nice texture contrast and lots of flavor — I like to drain the fat for a leaner chili.
Extra-virgin olive oil: For browning your meat and bringing out the deep flavors.
Onion: The base of that aromatic depth; dice it finely for even cooking.
Bell peppers: They add a touch of sweetness and vibrant color.
Zucchini: A personal favorite to sneak in extra veggies without changing the chili vibe.
Mushrooms: Adds umami and earthiness that rounds out the flavor beautifully.
Garlic: Minced for that punch of aromatic warmth.
Tomato sauce & fire-roasted tomatoes: Provide a smoky, rich base that ties everything together.
Mild green chiles: Just enough heat without overpowering the dish.
Beef stock: Deepens the meaty flavor and helps everything meld perfectly.
Bay leaves: Infuse subtle herbal notes during cooking.
Garlic powder, chili powder, cumin: These spices create that classic chili warmth and complexity.
Jalapeños, avocado, cilantro, green onions: Perfect fresh toppings that add brightness and texture when served.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I adore about this Low-Carb Crock-Pot Paleo Chili Recipe is how easy it is to make your own tweaks. Feel free to play with different veggies, swap meats, or turn up the heat to suit your palate.

Add smoky bacon: I once added chopped bacon at the start and it gave the chili a delicious, smoky depth that my family still talks about!
Use ground turkey or bison: If you want a leaner or different flavor profile, those proteins work beautifully in place of beef.
Spice it up: For a bolder kick, toss in extra jalapeños or some chipotle powder—just watch the heat level.
Veggie swap: If you’re not a fan of zucchini or mushrooms, try chopped eggplant or shredded carrots—they add a nice body too.

How to Make Low-Carb Crock-Pot Paleo Chili Recipe

Step 1: Brown Your Chuck Roast Like a Pro

Start by heating your olive oil in a large skillet over medium-high heat. Now, I always season the chuck roast generously with salt and pepper—that’s my little secret for boosting flavor early on. When your oil looks glistening, add the chuck roast and brown it on all sides. This step is key because it locks in juices and creates those flavorful caramelized bits we all crave. Once browned, set it aside on a plate.

Step 2: Brown the Ground Beef and Drain Excess Fat

Using the same skillet, toss in that ground beef and cook until browned, breaking it apart with a spoon. When I made this recipe the first time, I learned draining most of the fat here really helps prevent the chili from being greasy—plus it keeps it lighter and more paleo-friendly. Once browned, drain the meat in a colander and set it aside.

Step 3: Combine & Slow Cook Magic

Time to assemble! Add the browned chuck roast and ground beef to your slow cooker along with diced onion, bell peppers, zucchini, mushrooms, garlic, tomato sauce, fire-roasted tomatoes, mild green chiles, beef stock, bay leaves, garlic powder, chili powder, and cumin. Give everything a good stir to combine. I usually cook it on HIGH for 4 hours or LOW for 8 hours – this slow, patient cooking is the secret to tenderness and melding flavors. When it’s done, stir it again, break up any big ground beef pieces, and adjust salt and pepper to taste.

Step 4: Serve & Top Like a Champ

Serve it family-style with diced jalapeños, creamy avocado cubes, fresh cilantro, and chopped green onions. Trust me, these toppings bring brightness and a fresh contrast to every spoonful—I never skip them!

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Pro Tips for Making Low-Carb Crock-Pot Paleo Chili Recipe

Brown the meat well: This creates rich flavors and a fantastic base—don’t rush this step!
Don’t skip draining the ground beef: It keeps your chili from getting oily and heavy.
Adjust chili powder to taste: I usually start on the milder side and add more right at the end if I want extra heat.
Let it rest before serving: Allowing the chili to sit 10-15 minutes after cooking helps flavors blend even more perfectly.

How to Serve Low-Carb Crock-Pot Paleo Chili Recipe

Low-Carb Crock-Pot Paleo Chili Recipe - Serving

Garnishes

I swear by fresh diced avocado, slivered jalapeños, chopped cilantro, and green onions to top my chili. The creamy avocado cools the heat, and the fresh herbs add a pop of brightness that feels like a hug in every bite.

Side Dishes

My go-to sides with this chili are roasted broccoli or cauliflower rice for extra veggies without the carbs. Sometimes, I serve it with a simple green salad dressed with lemon to balance the richness.

Creative Ways to Present

For a fun twist, I’ve served this chili in baked avocado halves or even creatively stuffed into bell pepper “bowls” for a festive paleo-friendly dinner. It’s always a hit when I invite friends over!

Make Ahead and Storage

Storing Leftovers

After cooking, I let the chili cool completely and then transfer it to airtight containers. It stays great in the fridge for 3-4 days — perfect for easy weeknight lunches or dinner on the go.

Freezing

I’ve frozen this chili for up to 3 months without losing flavor or texture. Just portion it out into freezer-safe containers or bags, and thaw overnight in the fridge for a quick reheat later.

Reheating

To reheat, I use the stovetop on low heat, stirring occasionally to keep the chili from sticking or drying out. Adding a splash of beef stock or water helps keep that just-made moisture and richness.

FAQs

Can I make this chili without a Crock-Pot?

Absolutely! This Low-Carb Crock-Pot Paleo Chili Recipe can be made on the stove or in an Instant Pot. Instructions for both methods are included above. Each gives great results, it just depends on your schedule and kitchen tools.
Is this chili suitable for paleo and keto diets?

Yes! It’s packed with low-carb veggies and high-quality meats without beans or grains, making it perfect for both paleo and keto lifestyles.
Can I adjust the spice level?

Definitely. You can easily control the heat by adding more or fewer jalapeños, chiles, or chili powder. I recommend starting mild and adding more at the end so you don’t overdo it.
How long does this chili keep in the fridge?

Stored in an airtight container, your leftovers will stay fresh for about 3-4 days, making it great for meal prep and easy dinners throughout the week.

Final Thoughts

When I first tried making this Low-Carb Crock-Pot Paleo Chili Recipe, it quickly became my go-to comfort meal for busy days. The way the flavors deepen while slow-cooking and the wholesome ingredients keep me feeling great afterward—I just can’t get enough. I hope you give it a shot and make it your own kind of cozy, nourishing chili. You’ll find it’s not only easy but genuinely delicious, guaranteed to warm up any mealtime. Enjoy every hearty, flavorful bite!