Low Fat Chilli Sin Carne
Dive into the hearty and flavorful world of plant-based cooking with our Low Fat Chilli Sin Carne recipe! This vegan-friendly dish is a lighter twist on the classic chili, packed with vibrant vegetables like bell peppers, carrots, and sweet corn, alongside protein-rich kidney and black beans. Seasoned with bold spices like smoked paprika, chili powder, and cumin, every bite bursts with warmth and richness without the need for meat or excessive fat. Quick to prepare and simmered to perfection in just over half an hour, it’s an ideal choice for busy weeknight dinners or cozy gatherings. Serve this healthy, high-fiber delight with a sprinkle of fresh cilantro for a splash of brightness. Perfect for those seeking nutritious, low-fat, plant-based comfort food!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 carrots, diced
- 3 garlic cloves, minced
- 400 grams canned diced tomatoes
- 400 grams canned kidney beans, drained and rinsed
- 400 grams canned black beans, drained and rinsed
- 200 grams canned corn, drained
- 500 milliliters vegetable stock
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional for extra heat)
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, red bell pepper, green bell pepper, and diced carrots. Sauté for about 5-7 minutes until vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the canned diced tomatoes (with their juice), kidney beans, black beans, corn, and vegetable stock to the pot.
Mix in the tomato paste, chili powder, ground cumin, dried oregano, smoked paprika, salt, black pepper, and cayenne pepper (if using).
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Once the chili has thickened to your liking, remove it from the heat.
Serve hot, garnished with fresh chopped cilantro.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6232 mg | 271% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 77.9 g | 278% | |
| Total Sugars | 58.5 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 6198 mg | 132% | |
*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.
