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Turmeric & Black Bean Chili

Healthy chili? Absolutely!

While this isn't keto-friendly, it can fit into a well-balanced heart-healthy Mediterranean diet by simply limiting the amount you eat.

My best guess using my carb app is that a 1/2 cup serving is about 230 calories.

The reason I used black beans is that they are high in fiber, magnesium, zinc, iron, calcium, and other nutrients.

They are a natural anti-inflammatory food and help to lower blood pressure, ward off heart disease, lowers cholesterol, support healthy digestion and weight loss, and can help prevent cancer.

Also, they do not spike insulin the way that other beans do. So, while they are high in carbs, they're low on the GI scale, which means your body digests them more slowly so they keep you full longer. This can help with weight loss.

This is super easy and tastes great too if you like a more mild flavor. If you want to spice it up just simply trade out the mild Ro-Tel for "fire" Ro-Tel.

The secret to the great taste?

Turmeric & curry, believe it or not.

They tone down the chili flavor so that it is milder.

Not only that, turmeric and curry are anti-inflammatory spices so you get all the health benefits as well.

I made this on a whim because my husband mentioned that he wanted chili and I knew I couldn't have it unless I made it super-duper healthy.

I have to eat as healthy as possible so I changed up the old ingredients for the ones you see here and I will NEVER go back to the old way again.

We liked it so much that I decided to share this recipe.

I made this on the fly and by the seat of my pants but I've always felt it's better to cook from the heart.

Next time I might opt for fresher ingredients and make my own chili seasoning, but when in a hurry, you can't go wrong with this recipe.


List of Ingredients

  • 1/4 stick sweet-cream butter

  • 1-pound ground sirloin

  • 1/2 tsp Organic 100% Grapeseed oil

  • 1 tsp turmeric curcumin

  • 1 tsp curry

  • 1/2 organic beef broth

  • 2 packs low sodium mild McCormick Chili Seasoning Mix

  • Olive oil spray

  • Salt & Pepper to taste

  • 1 can stewed tomatoes

  • Ro-Tel Mild diced tomatoes with green chilies

  • Pilletari's extra mild chili & taco seasoning (any Mexican seasoning will do)

Let’s Get Started

  1. Spray the bottom of a large chili pot with olive oil spray and heat the pan over med-high heat.

  2. Brown sirloin and leave the fat in the bottom of pot.

  3. Add grapeseed oil and chili seasoning mix.

  4. Due to the chili mix being low in sodium, add in the extra Mexican mix for additional flavor (you can do a taste test and add according to taste).

  5. Add the rest of your ingredients and cook for about 25 minutes on medium heat, stirring consistently to keep it from sticking to bottom of pot.

  6. Serve with shredded cheddar cheese on top for a garnish. Or jazz things up a bit and try these ideas.

Low-Carb Side Dish

For dipping ideas try:

  • Spread peanut butter onto street taco tortilla shells. Start at one end and then roll the tortilla up into a finger sandwich. Dip in chili.

Sounds weird, but trust me, it is great. If you don't like pb with chili, you can use cream cheese instead. You can also use it in the chili to thicken it and make it creamier!

  • Try pumpernickel or Ezekiel bread grilled cheese filling with sharp cheddar cheese & mayo.

  • Mexican cornbread

  • Sweet potato fries

~This chili is an excellent topper for baked potato~


Thanks so much for stopping by. Drop a comment below and let me know if you tried it!


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