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Description
A hearty and flavorful sugar-free vegan chili packed with protein and fiber. This dish is perfect for a healthy meal that satisfies without added sugars.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté for 2-3 minutes until softened.
- Stir in bell pepper and carrot, cook for another 5 minutes.
- Add black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth.
- Season with chili powder, cumin, paprika, black pepper, and salt.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.
- Adjust seasoning if needed and serve hot.
Notes
- For extra heat, add a pinch of cayenne pepper.
- Store leftovers in an airtight container for up to 3 days.
- Serve with avocado or fresh cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg