The keto version of chili has all the flavor of chili without the beans. The vegetables provide a great depth to the texture. I love using the tomatoes that already have the green chiles chopped in them, as well as the extra seasoning the pickled jalapeño peppers add.

Normally I try to avoid eating a lot of tomatoes and onions because nightshades and I don't get along very well. So this is not a meal I make all the time, but I make it probably twice a year on chilly days.

Prep time: 15 minutes

Cook time: 8 hours

Servings: 4

Keto Slow Cooker Chili

• 1 pound of ground beef

• 1 garlic close, minced

• Salt and pepper

• 1/2 onion, diced

• 2 celery stalks, chopped

• 1 (10-ounce) can diced tomatoes and green chiles

• 2 tablespoons tomato paste

• 2 tablespoons taco seasoning (see below for recipe to make your own)

• 2 tablespoons soy sauce or coconut aminos

• 1 sliced jalapeño pepper or 2 tablespoons pickled jalapeño peppers

Optional toppings:

• 1/4 cup shredded Mexican blend cheese

• 2 tablespoons sour cream

• 4 cooked bacon slices, crumbled

• 1/4 cup sliced scallions, green parts only

1. Preheat slow cooker on low

2. In a large skillet, cook the ground beef and garlic over medium-high heat. Season with salt and pepper and cook for 6 to 7 minutes, breaking it apart as it cooks, until browned. Drain any excess fat and transfer the ground beef into the slow cooker.

3. In the slow cooker, add the onion, celery, tomatoes and their juices, tomato paste, taco seasoning, soy sauce and jalapeño pepper. Mix well.

4. Cover and cook for 8 hours.

5. Divide the chili into 4 bowls and top with your preferred toppings. I like to use shredded cheese, sour cream, crumbled bacon and scallions.

Make Ahead: Chili is excellent reheated - maybe even better the second time because all the flavors have even longer to soak together. You can add beef broth to thin it out a bit for reheating.

Macros (optional toppings not included), 4 servings total, macros are for each serving:

Calories: 399, Fat: 27g, Protein: 30g, Total Carbs: 9g, Fiber: 1g, Net Carbs: 8g

Want to make your own taco seasoning?

• 1 tablespoon chili powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1/4 teaspoon paprika

• 1/4 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1/4 teaspoon cayenne pepper

• Pinch of salt

In a small bowl, mix all together and it will make 2 tablespoons of seasoning. You can also make a large batch and store in an airtight container for 6 months.