No Beans Chili Diabetic

Warm up with a hearty and wholesome bowl of No Beans Chili, a diabetic-friendly recipe that's bursting with bold flavors and nutrient-rich ingredients. This low-carb chili swaps traditional beans for diced zucchini, creating a lighter yet satisfying dish perfect for those watching their blood sugar. Made with lean ground beef, aromatic spices like smoked paprika and cumin, and a medley of fresh vegetables, this recipe delivers all the comforting goodness of classic chili without extra carbs. Simmered to perfection in a rich tomato broth, this one-pot wonder comes together in just under an hour, making it an ideal weeknight meal. Serve it as-is or top with a dollop of sour cream and a sprinkle of cheese for a personalized touch. Whether you're managing diabetes or simply looking for a healthier chili option, this no beans chili is guaranteed to satisfy.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound Ground beef (85% lean)
• 1 medium Yellow onion, diced
• 1 medium Green bell pepper, diced
• 3 cloves Garlic, minced
• 14.5 ounces Diced tomatoes (no salt added, canned)
• 2 tablespoons Tomato paste (no sugar added)
• 1.5 cups Beef broth (low sodium)
• 1.5 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 medium Zucchini, diced
• 1 tablespoon Olive oil

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the olive oil, followed by the diced onion and green bell pepper. Sauté for 5-7 minutes until softened.

Step 2

Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 3

Push the vegetables to one side of the pot and add the ground beef. Cook the beef until browned, breaking it apart with a spoon. Drain any excess fat if necessary.

Step 4

Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Mix well to coat the beef and vegetables in the spices.

Step 5

Add the diced tomatoes, tomato paste, and beef broth to the pot. Stir to combine.

Step 6

Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 25 minutes, stirring occasionally to prevent sticking.

Step 7

Add the diced zucchini to the pot during the last 10 minutes of cooking. Stir to combine and let it cook until tender.

Step 8

Taste the chili and adjust the seasoning with additional salt or spices as needed.

Step 9

Serve hot, garnished with optional toppings such as sour cream, shredded cheese, or chopped cilantro, if desired. Enjoy!

Nutrition Facts

Serving size	1613 grams (1613.0g)

Amount per serving	% Daily Value*
Calories	1270

Total Fat 85.50g	110%
Saturated Fat 30.60g	153%
Polyunsaturated Fat 1.30g
Cholesterol 305mg	102%
Sodium 784mg	34%
Total Carbohydrate 51.60g	19%
Dietary Fiber 16.50g	59%
Total Sugars 22.70g
Protein 88.90g	178%

Vitamin D 28IU	141%
Calcium 236mg	18%
Iron 17mg	92%
Potassium 2987mg	64%

*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: 57.8%

Protein: 26.7%

Carbs: 15.5%