Low Carb Chili Recipe

Name: Low Carb Chili Recipe
Prep time: 10 min
Cook time: 35 min
Ingredients: 1 lb ground beef, turkey, chicken, or pork; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 15 oz can black soybeans, drained and rinsed, or red beans; 1 14.5 oz can diced tomatoes, no added sugar; 1 6 oz can tomato paste; 2 cups low-sodium beef or chicken broth; 2 tbsp olive oil or avocado oil; 1 tbsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp oregano; 1/2 tsp cayenne pepper; salt and pepper, to taste; shredded cheese, sliced jalapeños, or fresh cilantro, for topping

A big bowl of chili does not need to be loaded with carbs to taste thick, hearty, and satisfying.

Ground beef gets browned in a Dutch oven with onion and garlic, then the spices go in so they can bloom and build that deep chili flavor before the tomatoes and broth are added. Chili powder, cumin, smoked paprika, oregano, and cayenne give the pot a bold, savory kick while the tomato paste helps thicken everything up.

Black soybeans keep the recipe lower in carbs while still giving the chili that classic bean-style texture. If you prefer a more traditional version, red beans can be used instead, but the black soybeans are what keep this closer to a low carb chili.

Simmered until thick and flavorful, this chili is perfect with shredded cheese, jalapeños, cilantro, or any keto-friendly toppings you like.

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Why You’ll Love This Recipe

Hearty chili flavor without loading up on carbs.
Made with simple pantry ingredients and bold spices.
Black soybeans add texture while keeping it low carb.
Perfect for meal prep, leftovers, or cold-weather dinners.
Easy to customize with your favorite keto-friendly toppings.

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Ingredients

This recipe uses ground beef, onion, garlic, black soybeans or red beans, diced tomatoes, tomato paste, broth, oil, and chili spices to create a hearty pot of chili. The meat is browned first, then the onion, garlic, and spices build flavor before everything simmers together.

Black soybeans are a good low carb option because they give the chili a bean-like texture without adding as many carbs as traditional beans. The tomato paste and simmering time help thicken the chili while the broth keeps it rich and hearty.

1 lb ground beef, turkey, chicken, or pork
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) black soybeans, drained and rinsed, or 1 can red beans
1 can (14.5 oz) diced tomatoes, no added sugar
1 can (6 oz) tomato paste
2 cups low-sodium beef or chicken broth
2 tbsp olive oil or avocado oil
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1/2 tsp cayenne pepper
Salt and pepper, to taste
Shredded cheese, sliced jalapeños, or fresh cilantro, for topping

How To Make Low Carb Chili Recipe

Step 1: Brown the Meat

In a large pot or Dutch oven, heat olive oil or avocado oil over medium heat. Add the ground meat and cook until browned, breaking it apart as it cooks. Drain any excess fat if needed.

Step 2: Sauté Onion and Garlic

Add the chopped onion and minced garlic to the pot and sauté until softened, about 3–4 minutes.

Step 3: Add the Spices

Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook for 1–2 minutes to let the spices bloom and become fragrant.

Step 4: Add Tomatoes and Broth

Stir in the diced tomatoes, tomato paste, and broth. Bring the chili to a simmer, then reduce the heat to low.

Step 5: Add Beans and Simmer

Add the drained and rinsed black soybeans or red beans to the pot and stir. Simmer for 25–30 minutes, stirring occasionally, until the flavors come together and the chili thickens.

Step 6: Taste and Adjust

Taste the chili and adjust with additional salt, pepper, or cayenne if desired.

Step 7: Serve

Ladle the chili into bowls and top with keto-friendly toppings like shredded cheese, sliced jalapeños, or fresh cilantro.

Recipe Variations

Ground turkey can be used instead of ground beef for a lighter version. It still works well with the chili spices and broth, especially if you let it simmer long enough to absorb flavor.
Extra cayenne or diced jalapeños can be added if you want a spicier chili. Start small and build the heat so it does not overpower the smoky spices.
Shredded cheddar cheese, sour cream, and sliced jalapeños make great low carb toppings. They add richness, creaminess, and heat without changing the base recipe.
For a bean-free version, leave out the beans completely and add extra ground meat. The chili will still be hearty and thick from the tomato paste and simmered meat mixture.
Diced bell peppers can be added with the onion for more texture and flavor. They add a little natural sweetness that balances the smoky spices.

Tips for Success

Use black soybeans for the lowest carb bean-style option.
Let the spices cook briefly before adding liquid to deepen the chili flavor.
Simmer uncovered if you want the chili to thicken more.
Drain excess grease after browning the meat if the chili looks oily.
Use no-sugar-added tomatoes and tomato paste to keep the recipe lower carb.
Taste at the end and adjust the salt or cayenne based on your preferred flavor and heat level.

Frequently Asked Questions

Are black soybeans low carb?

Black soybeans are commonly used in low carb chili because they have a much lower net carb count than traditional beans. They still give the chili a bean-like texture, which helps make the recipe feel hearty and familiar. If strict low carb is your goal, black soybeans are the better choice over red beans.

Can I use red beans instead?

Yes, red beans can be used if you prefer a more traditional chili texture and flavor. Just keep in mind that red beans are higher in carbs than black soybeans, so the recipe will no longer be as low carb. The cooking process stays the same.

Can I make this chili with turkey or chicken?

Absolutely. Ground turkey, chicken, or pork can all be used instead of ground beef. Leaner meats may not be quite as rich, so you may want to add a little extra seasoning or use a flavorful broth to keep the chili hearty.

How do I make the chili thicker?

Let the chili simmer uncovered for a little longer so extra liquid can cook off. The tomato paste already helps thicken the chili, but a longer simmer will create a richer texture. Stir occasionally so the bottom does not stick.

How should I store leftovers?

Store leftover chili in an airtight container in the refrigerator for up to four days. It reheats well on the stovetop or in the microwave, and the flavor often gets even better after sitting overnight. You can also freeze it in portions for easy meals later.

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Low Carb Chili Recipe

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A hearty low carb chili made with ground beef, black soybeans, tomatoes, broth, garlic, onion, and bold chili spices.

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Prep Time 10

Cook Time 35

Servings: 6 servings

Ingredients Method Video

Ingredients

1 lb ground beef, turkey, chicken, or pork
1 medium onion, finely chopped
2 cloves garlic, minced
1 15 oz can black soybeans, drained and rinsed, or red beans
1 14.5 oz can diced tomatoes, no added sugar
1 6 oz can tomato paste
2 cups low-sodium beef or chicken broth
2 tbsp olive oil or avocado oil
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1/2 tsp cayenne pepper
salt and pepper, to taste
shredded cheese, sliced jalapeños, or fresh cilantro, for topping

Method

In a large pot or Dutch oven, heat olive oil or avocado oil over medium heat. Add the ground meat and cook until browned, breaking it apart as it cooks. Drain any excess fat if needed.
Add the chopped onion and minced garlic to the pot and sauté until softened, about 3–4 minutes.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook for 1–2 minutes to let the spices bloom and become fragrant.
Stir in the diced tomatoes, tomato paste, and broth. Bring to a simmer, then reduce the heat to low.
Add the drained and rinsed black soybeans or red beans to the pot and stir. Simmer for 25–30 minutes, stirring occasionally, until the flavors come together and the chili thickens.
Taste the chili and adjust seasoning with additional salt, pepper, or cayenne if desired.
Ladle the chili into bowls and top with keto-friendly toppings like shredded cheese, sliced jalapeños, or fresh cilantro.

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Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.