I have been busy “ketoizing” some of my favorite recipes. Mainly cold weather foods that my family enjoys. There are a few that I am getting a little frustrated with, Beef Stew being one of them. I have discovered an excellent potato substitute, but I just have not found the taste I’m looking for.
The nutritional facts on a 1/2 cup of black soybeans is 8 grams of carbs and 7 grams of fiber — pretty awesome, making them have only 1 net gram of carbs.
Soybeans are high in protein and fiber, low in saturated fat and cholesterol, lactose-free, and a great source of omega-3 fatty acids.
I thought they were terrific and have plans to stock up on a few cans the next time I visit my mom.
3 1/2 tablespoons of chili powder was perfect for my family, but if you are cooking for people that don’t care for the heat and spice, you may want to add less. I added diced avocado to my bowl, along with sour cream and cheese and it was fantastic!
Keto Chili
Ingredients
- 3 slices bacon diced
- 2 lb. ground beef or ground venison
- 1/2 c. diced celery
- 1/2 c. diced yellow onion
- 1 (14.5-oz.) can beef bone broth
- 1 (10.5-oz.) can Chipotle Rotel tomatoes
- 1 tsp. ground cumin
- 3 1/2 Tbsp. chili powder or to taste
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 tsp. Swerve brown sugar
- 1 (15-oz.) can black soy beans rinsed and drained
Instructions
- Cook bacon in Dutch oven until crisp, remove from pan and drain on paper towels, set aside.
- Add onion and celery to the pan and cook, stirring, until tender.
- Add beef and cook, breaking up, until cooked through.
- Pour mixture into a slow cooker.
- Add broth, Rotel, cumin, chili powder, salt, pepper, Swerve brown sugar, and soy beans, stir to combine.
- Cook on LOW for 4 to 5 hours.
- Serve topped with shredded cheese, sour cream, and reserved bacon.
Notes
