High Protein Chilli Sin Carne

Packed with hearty beans, wholesome quinoa, and vibrant vegetables, this High Protein Chilli Sin Carne is a plant-based powerhouse perfect for cozy weeknight dinners or meal prep. Infused with bold spices like smoky paprika, chili powder, and cumin, this vegan chili delivers a rich, comforting flavor that will satisfy even the most devoted carnivores. The addition of quinoa elevates the protein content, making it a nutritious option for vegans, vegetarians, and anyone seeking a healthier twist on a classic dish. With just 15 minutes of prep time and simple, pantry-friendly ingredients like canned beans, diced tomatoes, and vegetable broth, this recipe comes together easily in one pot. Serve it up with a sprinkle of fresh cilantro and a squeeze of lime for a zesty finish—perfect with crusty bread or over rice. Whether you're seeking a high-protein recipe or a delicious meat-free chili, this dish is guaranteed to hit the spot!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium carrot, diced
• 1 medium zucchini, chopped
• 2 tablespoons tomato paste
• 28 ounces canned diced tomatoes
• 2 cups vegetable broth
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned chickpeas, drained and rinsed
• 1 cup cooked quinoa
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

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

Step 2

Add the chopped onion and saute for about 5 minutes, until the onion is soft and translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the diced red and green bell peppers, carrot, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Mix in the tomato paste and cook for 1-2 minutes to caramelize slightly.

Step 6

Pour in the canned diced tomatoes and vegetable broth, stir well to combine.

Step 7

Add the drained and rinsed kidney beans, black beans, and chickpeas to the pot.

Step 8

Stir in the cooked quinoa, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.

Step 9

Bring the chili to a gentle boil, then reduce the heat to low.

Step 10

Cover the pot with a lid and let it simmer for about 30 minutes to allow the flavors to meld.

Step 11

Stir occasionally and adjust seasoning with more salt or pepper if needed.

Step 12

Remove from heat and let it sit for a few minutes before serving.

Step 13

Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	3532.7 grams (3532.7g)

Amount per serving	% Daily Value*
Calories	2553

Total Fat 75.40g	97%
Saturated Fat 12.90g	65%
Polyunsaturated Fat 8.20g
Cholesterol 16mg	5%
Sodium 7399mg	322%
Total Carbohydrate 382.60g	139%
Dietary Fiber 113.40g	405%
Total Sugars 74.70g
Protein 108.30g	217%

Vitamin D 0IU	0%
Calcium 988mg	76%
Iron 43mg	238%
Potassium 7837mg	167%

*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: 25.7%

Protein: 16.4%

Carbs: 57.9%