High Protein Chilli Sin Carne
Elevate your meat-free cooking with this hearty and satisfying High Protein Chilli Sin Carne recipe! Bursting with vibrant veggies, kidney beans, black beans, chickpeas, and the protein-packed addition of quinoa, this dish proves that plant-based meals can be both delicious and nutritious. Seasoned with bold spices like cumin, chili powder, and smoked paprika, it delivers all the comforting flavors of classic chili without the meat. This one-pot wonder is perfect for meal prep or feeding a crowd, taking just 15 minutes to prep and simmering to perfection in under an hour. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and serve as is or paired with your favorite bread or tortilla chips. Ideal for anyone seeking a high-protein vegan recipe to power their day!
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium carrot, diced
- 1 medium zucchini, chopped
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and saute for about 5 minutes, until the onion is soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced red and green bell peppers, carrot, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Mix in the tomato paste and cook for 1-2 minutes to caramelize slightly.
Pour in the canned diced tomatoes and vegetable broth, stir well to combine.
Add the drained and rinsed kidney beans, black beans, and chickpeas to the pot.
Stir in the cooked quinoa, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.
Bring the chili to a gentle boil, then reduce the heat to low.
Cover the pot with a lid and let it simmer for about 30 minutes to allow the flavors to meld.
Stir occasionally and adjust seasoning with more salt or pepper if needed.
Remove from heat and let it sit for a few minutes before serving.
Garnish with freshly chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
2553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7399 mg | 322% | |
| Total Carbohydrate | 382.6 g | 139% | |
| Dietary Fiber | 113.4 g | 405% | |
| Total Sugars | 74.7 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 988 mg | 76% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 7837 mg | 167% | |
*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.
