Low Carb Hearty Veggie Chili
Warm up with this 'Low Carb Hearty Veggie Chili,' a flavor-packed twist on a classic comfort food, designed to satisfy while keeping carbs in check. Bursting with fresh vegetables like zucchini, yellow squash, and bell peppers, this hearty chili combines wholesome plant-based ingredients with rich spices such as smoked paprika, chili powder, and cumin for a smoky, savory depth. Black beans add a satisfying heartiness, while fresh cilantro and a splash of lime juice brighten every bite. Ready in just an hour, this nutritious recipe is perfect for weeknight dinners or meal prep, offering all the cozy vibes without the carb overload. Serve it solo or with a dollop of sour cream for the ultimate guilt-free comfort food experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium bell peppers (any color), chopped
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 4 cloves garlic, minced
- 28 ounces canned diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 0.25 teaspoon cayenne pepper
- 15 ounces black beans, drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and bell peppers to the pot. Sauté for about 5 minutes, or until the onions are translucent.
Stir in the chopped zucchini, yellow squash, and minced garlic. Cook for another 5 minutes, stirring occasionally.
Add the canned diced tomatoes with their juice, tomato paste, and vegetable broth to the pot. Stir well.
Mix in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
Simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
Add the drained black beans to the pot, stirring to combine. Cook for an additional 5 minutes to heat through.
Remove the pot from the heat and stir in the chopped cilantro and fresh lime juice.
Adjust the seasoning to taste if necessary and serve hot.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4831 mg | 210% | |
| Total Carbohydrate | 192.8 g | 70% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 55.0 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5500 mg | 117% | |
*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.
