Paleo Hearty Bean and Corn Chili
Warm up your dinner table with this Paleo Hearty Bean and Corn Chili, a wholesome twist on a classic comfort food. Loaded with vibrant vegetables like bell peppers, zucchini, and sweet potatoes, this gluten-free and legume-free chili is a flavorful powerhouse. Ground beef or turkey forms the savory base, perfectly complemented by a rich blend of chili powder, smoked paprika, and cumin for a smoky kick of spice. Simmered to perfection with diced tomatoes and broth, this hearty dish is both satisfying and paleo-friendly, making it a great choice for clean eating enthusiasts. Top it off with fresh cilantro and creamy avocado for added flavor and texture. Ready in just over an hour, this chili is perfect for meal prep or an easy weeknight meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 large bell peppers, diced (red, green, or yellow)
- 1 pound ground beef or turkey
- 1 medium sweet potato, peeled and chopped
- 1 medium zucchini, diced
- 28 ounces diced tomatoes, canned with juice
- 2 tablespoons tomato paste
- 2 cups chicken or beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 whole avocado, sliced (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and garlic cloves to the pot, sauté until the onion becomes translucent, about 5 minutes.
Stir in the diced bell peppers and cook for another 3 minutes until they are slightly tender.
Add the ground beef or turkey to the pot, breaking it up with a spatula. Cook until browned, about 8-10 minutes.
Toss in the chopped sweet potato and diced zucchini, stirring to combine.
Pour in the canned diced tomatoes with their juice, tomato paste, and broth.
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, sea salt, and black pepper.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered, stirring occasionally, for about 40-45 minutes, or until the sweet potatoes are tender.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro and sliced avocado if desired.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 6382 mg | 277% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 60.9 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 6324 mg | 135% | |
*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.
