Sugar-Free Chilli Sin Carne

Warm, hearty, and bursting with flavor, this Sugar-Free Chilli Sin Carne is a wholesome twist on a plant-based classic. Packed with nutrient-dense vegetables like carrots, celery, and red bell peppers, along with protein-rich red and black beans, this recipe delivers satisfying comfort in every bite—all without added sugar. A robust blend of cumin, smoked paprika, and chili powder creates a rich, smoky depth, while a splash of lime juice brightens the dish for a fresh finish. Ready in under an hour, this one-pot vegan chili is perfect for weeknight dinners or meal prep, serving up to four generous portions. Garnish with fresh cilantro and pair with rice, crusty bread, or tortilla chips for a balanced, flavor-loaded experience. Whether you're following a sugar-free diet or simply craving a healthy, crowd-pleasing dish, this chili is a must-try!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, red bell pepper, carrot, and celery. Sauté for about 5 minutes until the vegetables begin to soften.

Step 3

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

Step 4

Add the canned tomatoes, tomato paste, and vegetable broth. Stir well to combine.

Step 5

Mix in the red kidney beans and black beans, ensuring they are evenly distributed.

Step 6

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.

Step 7

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.

Step 8

Stir occasionally, and if necessary, add a little more vegetable broth if the chili becomes too thick.

Step 9

Once cooked, remove from heat and stir in the lime juice for a burst of freshness.

Step 10

Serve hot, garnished with fresh cilantro.

Nutrition Facts

Serving size	(2319.7g)

Amount per serving	% Daily Value*
Calories	1556.7

Total Fat 51.2g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 7.6g
Cholesterol 8mg	0%
Sodium 4315.1mg	0%
Total Carbohydrate 222.1g	0%
Dietary Fiber 71.2g	0%
Total Sugars 44.8g
Protein 66.0g	0%

Vitamin D 0IU	0%
Calcium 675.5mg	0%
Iron 26.4mg	0%
Potassium 5583.7mg	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: 28.6%

Protein: 16.4%

Carbs: 55.1%