Low Fat Hearty Bean and Corn Chili
Warm your soul with this Low Fat Hearty Bean and Corn Chili—a vibrant, flavor-packed dish that's both nutritious and satisfying. This vegetarian chili recipe combines the creamy textures of black and kidney beans with sweet bursts of corn, all infused with smoky paprika, zesty chili powder, and aromatic cumin for a robust kick. Fresh bell peppers and jalapeño add layers of crisp freshness, while a rich tomato base ties it all together. Ready in just an hour, this easy-to-make chili is perfect for busy weeknights or casual gatherings, offering a healthy yet hearty option for the whole family. Serve it with a sprinkle of cilantro and a squeeze of lime for a pop of brightness. Whether you're meal prepping or enjoying it straight from the pot, this low-fat chili is a true crowd-pleaser!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 jalapeño, seeded and minced
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned corn, drained
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic, diced green and red bell peppers, and jalapeño. Cook for another 3-4 minutes until the peppers start to soften.
Add the canned diced tomatoes with their juices into the pot. Stir in the black beans, kidney beans, and corn.
Pour in the vegetable broth and add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir until well combined.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
Taste and adjust seasoning if necessary. Serve hot, garnished with chopped cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7536 mg | 328% | |
| Total Carbohydrate | 319.8 g | 116% | |
| Dietary Fiber | 91.1 g | 325% | |
| Total Sugars | 63.8 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 6546 mg | 139% | |
*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.
