Low Carb Hearty Bean and Corn Chili
Cozy up with a bowl of this **Low Carb Hearty Bean and Corn Chili**, a flavorful twist on traditional chili that's packed with wholesome ingredients and warming spices. Perfectly seasoned with chili powder, smoked paprika, and cumin, this dish combines tender ground turkey, a colorful mix of beans, sweet pops of corn, and juicy diced tomatoes for a well-rounded, nourishing meal. With only 15 minutes of prep time and a quick 30-minute simmer, it's a satisfying one-pot wonder that's ideal for busy weeknights or meal prep. Low in carbs but rich in flavor, this chili is a crowd-pleaser you'll want to serve again and again—pair it with avocado slices, a dollop of yogurt, or your favorite toppings for added flair. Whether you're following a low-carb lifestyle or simply craving comfort food, this hearty chili will hit the spot!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground turkey
- 1 medium Yellow onion, chopped
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 15-ounce can Canned black beans, rinsed and drained
- 1 15-ounce can Canned pinto beans, rinsed and drained
- 1 cup Frozen corn kernels
- 1 15-ounce can Canned diced tomatoes, with juice
- 2 tablespoons Tomato paste
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 2 cups Chicken or vegetable broth, low sodium
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, until it is browned and cooked through, about 5-7 minutes.
Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
Stir in the diced red bell pepper and continue to cook for another 2-3 minutes until the pepper starts to soften.
Add the rinsed black beans, pinto beans, frozen corn, diced tomatoes with their juice, and tomato paste to the pot. Stir until well combined.
Season the mixture with chili powder, ground cumin, dried oregano, and smoked paprika. Stir to coat the beans and vegetables in the spices.
Pour in the low sodium chicken or vegetable broth, and season with salt and black pepper. Stir everything together, then bring the mixture to a gentle simmer.
Lower the heat to maintain a simmer and continue cooking uncovered for about 20 minutes, stirring occasionally, until the chili has thickened slightly and the flavors have melded.
Taste the chili and adjust the seasoning with more salt or spices if desired.
Serve the chili hot, and enjoy!
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 3333 mg | 145% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 36.0 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3340 mg | 71% | |
*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.
