Low Fat Hearty Chili with Corn
Warm up your soul with this **Low Fat Hearty Chili with Corn**, a wholesome and flavorful meal perfect for any day of the week. Packed with lean ground turkey, vibrant red and green bell peppers, and a blend of hearty beans, this chili is brimming with satisfying ingredients while being light on calories. A medley of spices like chili powder, cumin, and smoked paprika infuse bold, smoky flavors, while sweet kernels of corn add a delightful pop of texture. Simmered to perfection in a base of low-sodium chicken broth and tomatoes, this one-pot wonder is ready in just over an hour and makes enough to serve six. Ideal for meal prepping or cozy gatherings, garnish it with fresh cilantro for an extra burst of freshness. Whether you're looking for a nutritious dinner or a comforting, low-fat chili recipe, this dish checks all the boxes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Lean ground turkey
- 1 tablespoon Olive oil
- 1 large, diced Yellow onion
- 3 minced Garlic cloves
- 1 large, diced Red bell pepper
- 1 large, diced Green bell pepper
- 28 ounces Canned diced tomatoes
- 15 ounces, drained and rinsed Black beans
- 15 ounces, drained and rinsed Kidney beans
- 1 cup, fresh or frozen Corn kernels
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon (or to taste) Salt
- 1 cup Low-sodium chicken broth
- 0.25 cup, chopped (for serving) Fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
Add the diced red and green bell peppers to the pot and cook for about 3 more minutes until the peppers are tender.
Increase the heat slightly and add the lean ground turkey to the pot. Cook, stirring frequently, until the turkey is browned and fully cooked through, about 5 to 7 minutes.
Stir in the chili powder, ground cumin, smoked paprika, ground black pepper, and salt. Cook for another 2 minutes until the spices are fragrant.
Add the canned diced tomatoes, black beans, kidney beans, corn kernels, and low-sodium chicken broth. Stir well to combine all ingredients.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the flavors meld together.
Taste and adjust seasoning if needed. Serve the chili hot, garnished with chopped fresh cilantro.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 6640 mg | 289% | |
| Total Carbohydrate | 245.8 g | 89% | |
| Dietary Fiber | 77.9 g | 278% | |
| Total Sugars | 60.8 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 916 mg | 70% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 5441 mg | 116% | |
*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.
