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.