Sugar-Free Chilli Sin Carne
Dive into the bold and hearty flavors of Sugar-Free Chilli Sin Carne, a wholesome twist on the classic meat-free chili. Packed with protein-rich kidney and black beans, vibrant vegetables like bell pepper, carrot, and celery, and a smoky blend of cumin, paprika, and chili powder, this dish delivers all the warmth and spice you crave—without any added sugar. Simmered to perfection in a rich tomato and vegetable broth base, it's a naturally healthy, gluten-free, and vegan-friendly option for weeknight dinners or meal prep. Finished with a zing of fresh lime juice and garnished with fragrant cilantro, this one-pot recipe is as satisfying as it is nourishing. Ready in under an hour, it’s the ultimate comfort food for feeding a family of four!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium red bell pepper, chopped
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 cloves garlic, minced
- 400 grams canned tomatoes
- 2 tablespoons tomato paste
- 500 milliliters vegetable broth
- 400 grams red kidney beans, rinsed and drained
- 400 grams black beans, rinsed and drained
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, carrot, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the canned tomatoes, tomato paste, and vegetable broth. Stir well to combine.
Mix in the red kidney beans and black beans, ensuring they are evenly distributed.
Add the ground cumin, ground coriander, smoked paprika, chili powder, dried oregano, salt, and black pepper. Stir to coat the vegetables and beans with the spices.
Bring the mixture to a simmer. Reduce the heat to low, cover, and let it gently simmer for 30 minutes, allowing the flavors to meld.
Stir occasionally, and if necessary, add a little more vegetable broth if the chili becomes too thick.
Once cooked, remove from heat and stir in the lime juice for a burst of freshness.
Serve hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4315 mg | 188% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 71.2 g | 254% | |
| Total Sugars | 44.8 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 5584 mg | 119% | |
*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.
