Keto 5 Bean Chili
Get ready to savor a hearty, flavor-packed bowl of Keto 5 Bean Chili! This low-carb twist on a comfort food classic features a medley of keto-friendly beans, including soybeans, black soybeans, and lupini beans, all simmered in a rich and savory broth with ground beef, tender bell peppers, aromatic spices, and the surprise addition of shirataki noodles for added texture. Packed with protein and bursting with bold chili flavors, this recipe is perfect for anyone following a ketogenic or low-carb lifestyle. Quick to prepare in just under an hour, it’s a one-pot meal that’s perfect for meal prepping or feeding a crowd. Garnish with a dollop of sour cream, a sprinkle of shredded cheese, or fresh herbs, and enjoy a guilt-free, satisfying bowl of comfort. Perfect for weeknight dinners or cozy weekends, this keto chili is destined to become a household favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 pack cooked shirataki noodles
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 3 garlic cloves
- 14 ounces canned diced tomatoes
- 2 cups beef broth
- 1 cup cooked soybeans
- 1 cup cooked black soybeans
- 1 cup cooked lupini beans
- 1 cup zucchini, diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the diced onion, minced garlic, diced red and green bell peppers, and cook until the onions are translucent and peppers are tender, about 5-7 minutes.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks, approximately 8-10 minutes.
Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper, mixing well to coat the meat and vegetables with the spices.
Add the canned diced tomatoes and beef broth to the pot, stirring to combine.
Incorporate the cooked soybeans, black soybeans, and lupini beans into the chili, ensuring they're evenly distributed.
Stir in the diced zucchini and cooked shirataki noodles.
Bring the chili to a simmer, then reduce the heat to low. Allow it to cook for about 20 minutes, stirring occasionally, to let the flavors meld and the chili thicken slightly.
Taste and adjust seasoning as needed before serving.
Serve hot, garnished with optional toppings like sour cream, shredded cheese or fresh cilantro if desired.
Nutrition Facts
Calories |
2729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 5316 mg | 231% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 38.4 g | ||
| Protein | 179.9 g | 360% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 919 mg | 71% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 5924 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
