Keto Hearty Bean and Corn Chili
Warm up your weeknight dinners with this Keto Hearty Bean and Corn Chili—an irresistibly satisfying, low-carb twist on a comfort food classic. Packed with robust flavors from ground beef, colorful bell peppers, and a medley of smoky spices like chili powder, paprika, and cumin, this recipe is designed to keep your taste buds delighted while staying keto-friendly. Black soybeans take the place of traditional legumes, offering a low-carb alternative without sacrificing texture or heartiness, while a splash of beef broth and a hint of lime add depth and brightness. Finished with a sprinkle of fresh cilantro, this one-pot wonder comes together in just under an hour, making it perfect for busy weeknights or meal prep. High-protein, low-carb, and incredibly flavorful, this chili pairs perfectly with a crisp side salad—or simply enjoy it on its own for a wholesome, guilt-free indulgence.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 14.5 ounces canned diced tomatoes
- 15 ounces canned black soybeans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 2 cups beef broth
- 0.5 cup frozen corn kernels
- 0.25 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the ground beef and cook until browned, breaking it apart with a spatula or spoon, about 6-8 minutes.
Once the beef is browned, add the chopped onion and minced garlic. Cook for 3-4 minutes until the onion becomes soft and translucent.
Add the chopped red and green bell peppers to the pot and sauté for another 3-4 minutes until slightly tender.
Stir in the canned diced tomatoes, black soybeans, chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper, ensuring all the spices coat the ingredients well.
Pour in the beef broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the chili simmer uncovered for 25-30 minutes, stirring occasionally.
Add the frozen corn kernels to the pot and continue to simmer for another 5 minutes.
Taste and adjust seasoning if necessary, then stir in fresh chopped cilantro.
Serve the chili hot with lime wedges on the side for optional squeezing over the top.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 5400 mg | 235% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 36.3 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4697 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
