Low-carb chili. Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain ground beef in a colander.
Beans are very high in carbs and are not permitted on most low-glycemic or low-carb diets and the addition of black soybeans gives this a most authentic taste and feel. Serve with shredded cheddar cheese and sour cream. Absolutely excellent chili using canned black soybeans and a true 30 minute, 1 pot meal.
This keto chili recipe is plenty hearty and filling without the beans. Bet you don’t even miss them. I vote that you make my low carb cornbread. It doesn’t actually contain any corn, but I’ll bet you could completely fool your friends and family into thinking it’s the real deal. Taste and texture are spot on, if you ask me!