Paleo Chilli Sin Carne
Warm up your table with this comforting and wholesome Paleo Chili Sin Carne—a hearty, plant-based twist on a classic favorite! Packed with vibrant vegetables like sweet potatoes, zucchini, and bell peppers, this vegan chili is spiced to perfection with chili powder, cumin, and a hint of cayenne for a satisfying kick. Simmered in a rich base of organic crushed tomatoes and vegetable broth, it’s not only paleo-friendly but also gluten-free, dairy-free, and loaded with nutrients. Perfect for meal prep or a cozy dinner, serve it piping hot with fresh cilantro and creamy avocado for a delightful burst of flavor. Ready in just over an hour, this recipe is a must-try for those seeking healthy, bold-flavored alternatives to traditional chili.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- 2 large, diced carrot
- 2 medium, diced zucchini
- 1 medium, peeled and diced sweet potato
- 1 can (28 ounces) organic crushed tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup, chopped fresh cilantro
- 1 sliced, for garnish avocado
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook until it becomes translucent, about 5 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the diced red and yellow bell peppers, carrot, zucchini, and sweet potato to the pot. Cook for about 5-7 minutes until the vegetables begin to soften.
Stir in the crushed tomatoes, vegetable broth, and tomato paste.
Add the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to incorporate the spices into the mixture.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes, stirring occasionally.
Once the chili has thickened and the vegetables are tender, remove from heat.
Serve hot, garnished with fresh cilantro and sliced avocado.
Nutrition Facts
Calories |
2061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 9507 mg | 413% | |
| Total Carbohydrate | 351.5 g | 128% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 185.4 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 858 mg | 66% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 13829 mg | 294% | |
*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.
