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.
