Dairy-Free Chilli Sin Carne
Warm up your kitchen with this hearty and flavor-packed Dairy-Free Chilli Sin Carne—a plant-based twist on the classic chili recipe that's perfect for vegans and anyone looking to enjoy a healthier, dairy-free meal. Loaded with colorful vegetables like bell peppers, carrots, and celery, and packed with fiber-rich kidney beans and black beans, this recipe delivers on both nutrition and bold southwestern flavors. A blend of fragrant spices, including cumin, paprika, and chili powder, gives this meat-free chili its signature smoky heat, while a simmer in vegetable broth and tomatoes creates a rich, satisfying base. Ready in just an hour and ideal for meal prep, this one-pot dish is perfect for cozy weeknight dinners or as a crowd-pleasing option for gatherings. Serve with fresh chopped cilantro and a squeeze of zesty lime for the ultimate finishing touch! Keywords: dairy-free chili recipe, vegan chili, easy plant-based dinner, healthy comfort food, one-pot meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 4 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium carrot, diced
- 2 celery stalk, diced
- 400 grams canned chopped tomatoes
- 400 grams canned kidney beans, drained and rinsed
- 400 grams canned black beans, drained and rinsed
- 250 milliliters vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced red onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
Stir in the diced red and green bell peppers, carrot, and celery. Cook for another 5 minutes until the vegetables begin to soften.
Add the tomatoes, kidney beans, black beans, vegetable broth, and tomato paste to the pot, stirring to combine.
Mix in the ground cumin, paprika, chili powder, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally.
Taste and adjust the seasoning if necessary.
Garnish with chopped fresh cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4907 mg | 213% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 67.9 g | 243% | |
| Total Sugars | 43.8 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 5305 mg | 113% | |
*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.
