Okay, I was nervous to try any kind of chili without my much loved light red kidney beans in it, but it turned out terrific! Better than that or I wouldn’t be sharing it! And it is football season and I was really wanting my game day chili! Now I can and you can too!
Low Carb Chili with Beans
- 2 pounds Ground Beef
- 1 medium Onion, chopped
- 2 cloves Garlic, chopped
- One 15 ounce can Tomatoes, diced
- 2 tablespoons Tomato Paste
- 2 tablespoons Chili Powder
- 1 teaspoon Cumin, ground
- 1 teaspoon Oregano, ground
- 1-1/2 teaspoons Salt
- 1/4 teaspoon Smoky Paprika Powder
- Dash Cayenne or Chipotle Powder
- Two 15 ounce cans Black Soy Beans, drained & rinsed
- for serving Cheese
- for serving Green Onions, chopped
- for serving Sour Cream
Details
Prep time: 10 minutes. Cook time: 1 hour 20 minutes. Total time: 1 hour 30 minutes. Yield: 8 servings
Notes
This is about 4.125 Net Carbs per servings for 8 servings. We tend to eat larger bowls and so for 6 servings it is about 5.5 Net Carbs per serving. Too, if you add in the cheese, green onions or sour cream your carbs will start adding up with 1 Net Carb per each ingredient. It depends on how many Net Carbs you have to play with for the day.
In comparison, had I done this recipe with light red kidney beans, the Net Carbs per serving for 6 servings would have been about 20 Net Carbs. You can see the difference!!!! Why? The black soy beans are loaded with fiber that lowers the Net Carb count.
I like Mexene brand chili powder. There are every kind of chili powders out there, it just happens to be what I grew up with and still love.
I used Eden Organic Black Soy Beans. DELICIOUS!
