The best fall meal ever has got to be chili! This black bean chili is a lower-carb version of the original. So you can have that same great chili feeling but stay within your carb budget.
We make chili in the crockpot year-round, but it always tastes better when it’s cold outside. Who am I kidding? Here in Arizona, it’s definitely not cold yet, but you can just tell that fall is coming. The fall feeling is here and that means, it’s time for some chili.
This chili is a little different…if you been following me for a while, you know that I’ve had to battle with leaky gut in the past. Even though I’ve won the battle and recovered from leaky gut, while I was reacting to a ton of different foods, I had to figure out how to substitute those foods out in recipes.
Kidney beans were one of those foods that I was reacting to for a period of time. So this chili is made with black beans. You can use black soybeans for an even lower carb count and if you’re looking to lower the carb count even further, you can easily omit the beans altogether and the chili will be just as scrumptious.
This black bean chili recipe makes for fabulous leftovers, I use it for chili dogs and chili burgers! It’s also really yummy to scoop with pork rinds.
Julia over at The Roasted Root has a pretty awesome faux cornbread recipe using almond flour. If you’re into cornbread with your chili, it’s totally worth checking out. The recipe is gluten-free but calls for coconut sugar and ghee, of course, you can easily substitute these out for coconut oil and your favorite sweetener.
I’d love to know what you think of both the black bean chili and the paleo cornbread if you decide to whip these up on a blustery fall afternoon. Let me know in the comments how things turn out!Print
Chili is the best fall and winter dish. So warm and hearty! It can definitely blow your carb budget if you’re not careful though. This low-carb black bean chili is a less carby version of the original.
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 large onion, chopped, divided
- 3 cloves garlic, minced
- 2 (15 ounce) cans black beans
- 2 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can beef broth
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon salt
- 1 1/2 teaspoons ground black pepper
- Cook ground beef in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes and add to crock pot. Stir in the drained meat along with the black beans, diced tomatoes, and beef broth. Season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
- Bring to a simmer over high heat, then reduce to low heat. Simmer at least 2 hours, stirring occasionally. The longer you let it go, the better it tastes. The black beans hold up nicely.
- Optional: Top chili with whatever you prefer – cheese, sour cream, crumbled bacon, or chopped green onion.
- Category: Mains
- Method: Simmer
- Cuisine: American
Keywords: low-carb black bean chili