No Beans Chili Diabetic
Warm up with a hearty and wholesome bowl of No Beans Chili, a diabetic-friendly recipe that's bursting with bold flavors and nutrient-rich ingredients. This low-carb chili swaps traditional beans for diced zucchini, creating a lighter yet satisfying dish perfect for those watching their blood sugar. Made with lean ground beef, aromatic spices like smoked paprika and cumin, and a medley of fresh vegetables, this recipe delivers all the comforting goodness of classic chili without extra carbs. Simmered to perfection in a rich tomato broth, this one-pot wonder comes together in just under an hour, making it an ideal weeknight meal. Serve it as-is or top with a dollop of sour cream and a sprinkle of cheese for a personalized touch. Whether you're managing diabetes or simply looking for a healthier chili option, this no beans chili is guaranteed to satisfy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef (85% lean)
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 3 cloves Garlic, minced
- 14.5 ounces Diced tomatoes (no salt added, canned)
- 2 tablespoons Tomato paste (no sugar added)
- 1.5 cups Beef broth (low sodium)
- 1.5 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 medium Zucchini, diced
- 1 tablespoon Olive oil
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil, followed by the diced onion and green bell pepper. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Push the vegetables to one side of the pot and add the ground beef. Cook the beef until browned, breaking it apart with a spoon. Drain any excess fat if necessary.
Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Mix well to coat the beef and vegetables in the spices.
Add the diced tomatoes, tomato paste, and beef broth to the pot. Stir to combine.
Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 25 minutes, stirring occasionally to prevent sticking.
Add the diced zucchini to the pot during the last 10 minutes of cooking. Stir to combine and let it cook until tender.
Taste the chili and adjust the seasoning with additional salt or spices as needed.
Serve hot, garnished with optional toppings such as sour cream, shredded cheese, or chopped cilantro, if desired. Enjoy!
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 22.7 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 236 mg | 18% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2987 mg | 64% | |
*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.
