Low Carb 5 Bean Chili
Warm up with a hearty bowl of Low Carb 5 Bean Chili, a protein-packed twist on the classic comfort food that's perfect for dinner or meal prep. This flavor-filled recipe combines five varieties of beans—black soybeans, kidney beans, white beans, pinto beans, and green beans—for a satisfying yet low-carb alternative. Lean ground beef or turkey is simmered with a medley of fresh veggies, including bell peppers, onions, and celery, and seasoned to perfection with smoky paprika, chili powder, and cumin. The addition of diced tomatoes with green chilies adds a subtle kick, while low-sodium broth keeps the dish light yet rich. Ready in just an hour, this perfectly spiced, nourishing chili makes 8 servings and can be garnished with fresh cilantro, avocado slices, or jalapeños for a vibrant finishing touch. Ideal for keto-friendly and fiber-rich diets, this recipe proves that healthy eating can be utterly delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2 stalks celery, diced
- 1 pound lean ground beef or turkey
- 1 15-ounce can canned black soybeans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned white beans, drained and rinsed
- 1 15-ounce can canned pinto beans, drained and rinsed
- 1 15-ounce can canned green beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes with green chilies
- 2 cups beef or chicken broth, low sodium
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced bell peppers and celery, cooking for an additional 5 minutes until they start to soften.
Increase the heat to medium-high and add the ground beef or turkey, cooking until browned, about 6-8 minutes. Break up the meat with a wooden spoon as it cooks.
Drain any excess fat from the pot.
Stir in the tomato paste and let it cook with the meat and vegetables for about 2 minutes.
Add the black soybeans, kidney beans, white beans, pinto beans, and green beans to the pot.
Pour in the diced tomatoes with green chilies and the low sodium broth.
Season the chili with chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes to allow the flavors to meld.
Taste and adjust the seasoning if necessary.
Serve the chili hot, optionally garnished with fresh cilantro, sliced jalapeños, or avocado slices.
Nutrition Facts
Calories |
3264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 6240 mg | 271% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 114.7 g | 410% | |
| Total Sugars | 44.1 g | ||
| Protein | 239.4 g | 479% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1157 mg | 89% | |
| Iron | 55.2 mg | 307% | |
| Potassium | 8957 mg | 191% | |
*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.
