Low Carb Chilli Sin Carne
Discover the ultimate comfort food with this hearty and flavorful Low Carb Chilli Sin Carne, a plant-based twist on the classic chili that’s perfect for those seeking a health-conscious, low-carb meal. Packed with colorful vegetables like zucchini, eggplant, and red bell pepper, this recipe skips the meat but delivers bold, smoky spices from chili powder, cumin, and paprika. Protein-rich red kidney beans and a rich base of crushed tomatoes and vegetable broth make it incredibly satisfying, while optional cayenne pepper adds a customizable kick for heat lovers. Ready in just an hour, this one-pot vegan chili is easy to whip up and ideal for meal prep, cozy weeknight dinners, or even a crowd-pleasing party dish. Garnish with fresh cilantro, avocado slices, or a dollop of vegan sour cream for an irresistible low-carb feast that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 medium red bell pepper, chopped
- 2 stalks celery stalks, chopped
- 3 cloves garlic cloves, minced
- 1 medium zucchini, chopped
- 1 small eggplant, diced
- 28 ounces canned tomatoes, crushed
- 2 cups vegetable broth
- 15 ounces red kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional for heat)
- to taste salt to taste
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, red bell pepper, and celery. Sauté for about 5 minutes, or until the onion is translucent and the vegetables are softened.
Stir in the minced garlic, zucchini, and eggplant. Cook for another 5 minutes, stirring occasionally until the zucchini is slightly golden and the eggplant starts to soften.
Pour in the crushed canned tomatoes and vegetable broth. Stir to combine.
Add the drained and rinsed red kidney beans, chili powder, ground cumin, paprika, oregano, black pepper, and cayenne pepper if using.
Bring the mixture to a simmer. Once it begins to simmer, reduce the heat to low, cover the pot, and let it cook for about 30 minutes. Stir occasionally.
Taste and adjust the seasoning with salt and additional spices if needed.
Serve hot, topped with optional garnishes such as chopped cilantro, sliced avocado, or a dollop of vegan sour cream.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6327 mg | 275% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 55.0 g | 196% | |
| Total Sugars | 59.7 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4920 mg | 105% | |
*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.
