Low Carb Classic Chili with Meat and Beans
Warm up your dinner table with this **Low Carb Classic Chili with Meat and Beans**, a hearty and flavorful take on the timeless comfort food that doesn’t skimp on nutrition or taste. Perfect for anyone following a low-carb lifestyle, this recipe swaps traditional beans for protein-packed black soybeans, keeping the carb count low without sacrificing that signature chili texture. Made with juicy ground beef, vibrant diced tomatoes with green chilies, and a robust blend of chili powder, cumin, smoked paprika, and cayenne pepper, every bite is a burst of savory, smoky goodness. This stovetop chili comes together in under an hour and is as satisfying as it is wholesome. Serve it steaming hot, topped with a sprinkle of fresh cilantro for a pop of color and flavor, and enjoy a guilt-free bowl of comfort that's perfect for weeknight dinners, meal prep, or a crowd-pleasing game day spread.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef (80% lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper
- 14.5 ounces diced tomatoes with green chilies
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 can (15 ounces) black soybeans, rinsed and drained
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the diced onion and minced garlic to the pot. Saute for 3-4 minutes or until the onion is translucent.
Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
Stir in the diced green bell pepper, chili powder, cumin, smoked paprika, and ground cayenne pepper. Cook for 2 minutes to release the spices' flavors.
Mix in the diced tomatoes with green chilies, tomato paste, and beef broth. Stir well.
Bring the mixture to a simmer, reduce the heat to low, and cover. Cook for 20 minutes, stirring occasionally.
Add the rinsed and drained black soybeans to the chili and season with salt and black pepper.
Continue to simmer uncovered for an additional 10 minutes until the flavors meld together.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 4639 mg | 202% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 21.3 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 329 mg | 25% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3044 mg | 65% | |
*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.
