Low Carb Hearty Bean and Corn Chili

Warm, comforting, and bursting with bold, savory flavors, this Low Carb Hearty Bean and Corn Chili is the perfect balance of health and heartiness. Made with lean ground turkey, protein-rich black and pinto beans, sweet bursts of corn, and a smoky blend of chili powder, cumin, and paprika, this one-pot wonder is a satisfying meal that’s both nourishing and flavorful. The addition of vibrant red bell peppers and aromatic garlic elevates this chili while keeping prep simple and streamlined. Ready in just 45 minutes, it's an easy, low-carb dinner option that’s perfect for family meals, meal prep, or game-day gatherings. Serve it steaming hot with your favorite toppings like avocado slices, a dollop of Greek yogurt, or a sprinkle of fresh cilantro for a truly crowd-pleasing dish!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

Step 3

Stir in the diced red bell pepper and continue to cook for another 2-3 minutes until the pepper starts to soften.

Step 4

Add the rinsed black beans, pinto beans, frozen corn, diced tomatoes with their juice, and tomato paste to the pot. Stir until well combined.

Step 5

Season the mixture with chili powder, ground cumin, dried oregano, and smoked paprika. Stir to coat the beans and vegetables in the spices.

Step 6

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.

Step 7

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.

Step 8

Taste the chili and adjust the seasoning with more salt or spices if desired.

Step 9

Serve the chili hot, and enjoy!

Nutrition Facts

Serving size	(2338.4g)

Amount per serving	% Daily Value*
Calories	1751.7

Total Fat 67.6g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 322.0mg	0%
Sodium 3332.8mg	0%
Total Carbohydrate 165.2g	0%
Dietary Fiber 48.3g	0%
Total Sugars 36.0g
Protein 128.2g	0%

Vitamin D 0IU	0%
Calcium 341.0mg	0%
Iron 22.0mg	0%
Potassium 3339.7mg	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: 34.1%

Protein: 28.8%

Carbs: 37.1%