Heart of Texas Keto Chili

"Inspired by my time spent in the heart of Texas, where I learned that chili is a way of life. I discovered that the perfect chili is a balance of heat, spice, and flavor. The black soybeans in this recipe are a great keto-friendly alternative to traditional beans, and the spices used in this dish have anti-inflammatory properties, making it a tasty and healthy option."

Prep Time

20 minutes

Cook Time

1 hour 30 minutes

Paired With

Main Protein



ground beef (grass-fed, if possible) 2 lbs, 2 tbsp, 1 large, 2 cloves, 1, 2 tbsp, 1 tbsp, 1 tsp, 1 tsp, 1/2 tsp, 1/2 tsp, 1 can (14.5 oz), 1 can (15 oz), 1 cup, 2 tbsp, 1 can (15 oz), 1/4 cup, pinch
olive oil
yellow onion, diced
garlic, minced
red bell pepper, diced
chili powder
ground cumin
dried oregano
smoked paprika
cayenne pepper
black pepper
diced tomatoes, with juice
tomato sauce
beef broth
apple cider vinegar
black soybeans, drained and rinsed
chopped fresh cilantro
Salt, to taste




  1. In a large pot, heat the olive oil over medium heat the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Once cooked, remove the beef from the pot and set aside.
  2. In the same pot, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
  3. Stir in the chili powder, cumin, oregano, smoked paprika, cayenne pepper, and black pepper. Cook for an additional 2 minutes to toast the spices.
  4. Add the diced tomatoes with their juice, tomato sauce, beef broth, and apple cider vinegar to the pot. Bring the mixture to a simmer.
  5. Return the cooked beef to the pot and add the drained and rinsed black soybeans. Stir well to combine.
  6. Cover the pot with a lid and let the chili simmer for 1 hour, stirring occasionally.
  7. After 1 hour, remove the lid and let the chili simmer for an additional 30 minutes to thicken.
  8. Taste the chili and add salt as needed. Stir in the chopped cilantro just before serving.