Low Carb 5 Bean Chili

Savor the hearty goodness of this Low Carb 5 Bean Chili, a protein-packed masterpiece that redefines comfort food while keeping your carb count in check. Bursting with vibrant flavors from a medley of peppers, lean ground meat, and five varieties of beans—including low-carb black soybeans—this dish is a must-try for chili lovers seeking a nutritious twist. The smoky warmth of chili powder, cumin, and paprika pairs perfectly with the tang of diced tomatoes and green chilies, all simmered to perfection in a rich broth. Ready in just an hour, this wholesome chili is perfect for meal prep or a family dinner, and it’s even better when topped with fresh cilantro or creamy avocado. Keto-friendly, fiber-rich, and packed with bold flavors, this one-pot wonder proves that satisfying, low-carb meals can be both delicious and incredibly nourishing.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion and sauté for about 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the diced bell peppers and celery, cooking for an additional 5 minutes until they start to soften.

Step 5

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.

Step 6

Drain any excess fat from the pot.

Step 7

Stir in the tomato paste and let it cook with the meat and vegetables for about 2 minutes.

Step 8

Add the black soybeans, kidney beans, white beans, pinto beans, and green beans to the pot.

Step 9

Pour in the diced tomatoes with green chilies and the low sodium broth.

Step 10

Season the chili with chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine.

Step 11

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.

Step 12

Taste and adjust the seasoning if necessary.

Step 13

Serve the chili hot, optionally garnished with fresh cilantro, sliced jalapeños, or avocado slices.

Nutrition Facts

Serving size	(4029.8g)

Amount per serving	% Daily Value*
Calories	3264.3

Total Fat 131.7g	0%
Saturated Fat 39.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 362.9mg	0%
Sodium 6239.5mg	0%
Total Carbohydrate 307.6g	0%
Dietary Fiber 114.7g	0%
Total Sugars 44.1g
Protein 239.4g	0%

Vitamin D 31.8IU	0%
Calcium 1157.0mg	0%
Iron 55.2mg	0%
Potassium 8957.0mg	0%

*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.

Source of Calories

Fat: 35.1%

Protein: 28.4%

Carbs: 36.5%