Paleo Chilli Sin Carne

Embrace the bold, hearty flavors of this Paleo Chilli Sin Carne—a plant-based take on the classic chili that’s as satisfying as it is wholesome. Packed with nutrient-dense vegetables like sweet potatoes, bell peppers, zucchini, and carrots, this recipe delivers a vibrant medley of textures and flavors. A rich base of organic crushed tomatoes and vegetable broth is infused with aromatic spices like chili powder, cumin, and paprika for the perfect kick, while a garnish of fresh cilantro and creamy avocado adds a refreshing finish. Ready in just over an hour, this gluten-free, dairy-free, and vegan-friendly dish is ideal for meal prep, weeknight dinners, or gatherings. Whether on its own or paired with a side of cauliflower rice, it’s a cozy, guilt-free comfort food everyone can enjoy!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook until it becomes translucent, about 5 minutes.

Step 3

Stir in the garlic and cook for another minute until fragrant.

Step 4

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.

Step 5

Stir in the crushed tomatoes, vegetable broth, and tomato paste.

Step 6

Add the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to incorporate the spices into the mixture.

Step 7

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.

Step 8

Once the chili has thickened and the vegetables are tender, remove from heat.

Step 9

Serve hot, garnished with fresh cilantro and sliced avocado.

Nutrition Facts

Serving size	(2560.4g)

Amount per serving	% Daily Value*
Calories	2060.6

Total Fat 44.7g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 6.3g
Cholesterol 3.9mg	0%
Sodium 9507.1mg	0%
Total Carbohydrate 351.5g	0%
Dietary Fiber 58.0g	0%
Total Sugars 185.4g
Protein 73.3g	0%

Vitamin D 0IU	0%
Calcium 858.0mg	0%
Iron 39.7mg	0%
Potassium 13829.3mg	0%

*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.

Source of Calories

Fat: 19.1%

Protein: 14.0%

Carbs: 66.9%