Keto Chili with Beans

Chili garnished with guacamole, sour cream, and cheddar cheese.

The weather is getting colder and it is time to switch from summer salads to winter soups and stews. Every year, it seems like we make a batch of chili at the first sign of cold weather.  This year was no different.

We had been making a no-bean keto chili for a while, but one morning, I was watching a Keto Connect video on YouTube and saw them mention black soybeans as a low carb addition to chili. Then, I found a can at our local organic market.

I’ve written down what would have been my go-to chili recipe prior to keto using these beans. I have increased the fat content by adding chorizo and using 73/27 ground beef. I hope you enjoy it. 


  • 1 tbsp olive oil
  • 2 oz onion, diced
  • 2 jalapeno peppers, diced
  • 3 clove garlic, minced
  • 32 oz 73/27 ground beef
  • 14 oz chorizo
  • 1 tbsp chili powder
  • 1 tbsp chipotle chili powder
  • 2 tsp cumin
  • 1/8 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 10 oz can of Ro-Tel Tomatoes with Green Chiles
  • 2 cups beef or chicken broth
  • 1 15 oz can of black soybeans (this is optional but, but they give a nice texture)


Heat the olive oil in a dutch oven. Add the onions, peppers, and garlic and cook until the vegetables are soft. Add the ground beef, chorizo, chili powder, chipotle chili powder, cumin, cinnamon, black pepper, and salt to the pan and cook until the meat is browned.

Add the Ro-tel, broth, and soybeans.

Cook covered for 1/2 hour. Uncover and cook for 1/2 hour or until the chili is at the desired thickness.

Serves 8.


With beans: 603.9 calories, 31.9g protein, 48.9g fat, 7.8g total carbs, 3.8g net carbs

Without beans: 551.4 calories, 27.1g protein, 46.3g fat, 4.3g total carbs, 3.4g net carbs

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