Paleo Hearty Bean and Corn Chili

Warm up with a bowl of comforting Paleo Hearty Bean and Corn Chili, a rich and satisfying dish packed with wholesome ingredients and bold flavors. This bean-free paleo twist on classic chili features tender ground beef or turkey, nourishing vegetables like sweet potatoes and zucchini, and a medley of warming spices, including chili powder, cumin, and smoked paprika. Simmered to perfection with a robust base of diced tomatoes and broth, this hearty chili is perfect for gluten-free, grain-free meal plans. Garnish with fresh cilantro and creamy avocado for a vibrant, nutrient-packed finish. Ready in just over an hour, this easy one-pot recipe is ideal for busy weeknights or cozy family dinners. Perfect for paleo and clean-eating lifestyles, it's a healthy, flavorful comfort food everyone will love!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add diced onion and garlic cloves to the pot, sauté until the onion becomes translucent, about 5 minutes.

Step 3

Stir in the diced bell peppers and cook for another 3 minutes until they are slightly tender.

Step 4

Add the ground beef or turkey to the pot, breaking it up with a spatula. Cook until browned, about 8-10 minutes.

Step 5

Toss in the chopped sweet potato and diced zucchini, stirring to combine.

Step 6

Pour in the canned diced tomatoes with their juice, tomato paste, and broth.

Step 7

Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, sea salt, and black pepper.

Step 8

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.

Step 9

Taste and adjust seasoning if needed.

Step 10

Serve hot, garnished with fresh cilantro and sliced avocado if desired.

Nutrition Facts

Serving size	(2879.2g)

Amount per serving	% Daily Value*
Calories	2379.7

Total Fat 155.7g	0%
Saturated Fat 45.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 362.9mg	0%
Sodium 6382.4mg	0%
Total Carbohydrate 155.3g	0%
Dietary Fiber 52.0g	0%
Total Sugars 60.9g
Protein 106.1g	0%

Vitamin D 0IU	0%
Calcium 545.9mg	0%
Iron 30.7mg	0%
Potassium 6324.2mg	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: 57.3%

Protein: 17.3%

Carbs: 25.4%