Keto Hearty Vegan Chili
Craving a cozy, plant-based meal that fits perfectly into your low-carb lifestyle? Look no further than our Keto Hearty Vegan Chili! Bursting with vibrant flavors and nutrient-packed veggies like zucchini, mushrooms, eggplant, and cauliflower rice, this chili is a true comfort food makeover. Seasoned to perfection with warming spices such as chili powder, smoked paprika, and cumin, and simmered in a rich tomato and vegetable broth base, this dish is both satisfying and wholesome. Ready in under an hour, it’s perfect for busy weeknights or meal prep. Garnish with fresh cilantro, creamy avocado slices, and a squeeze of lime for a bright, zesty finish! Ideal for anyone following a vegan, keto, or gluten-free diet, this chili is a hearty crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 large Red bell pepper, chopped
- 1 medium Zucchini, diced
- 200 grams Mushrooms, sliced
- 1 small Eggplant, diced
- 2 cups Cauliflower rice
- 400 grams Canned tomatoes, crushed
- 1 cup Vegetable broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 optional Avocado, for serving
- 2 tablespoons Chopped fresh cilantro, for garnish
- 4 optional Lime wedges, for serving
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped red bell pepper, diced zucchini, sliced mushrooms, and diced eggplant. Cook for 7-8 minutes until the vegetables begin to soften.
Add the cauliflower rice to the pot and stir to combine.
Pour in the crushed tomatoes and vegetable broth, stirring to mix all the ingredients.
Add chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a simmer and reduce the heat to low. Cover the pot and let it cook for 20-25 minutes, stirring occasionally, until the vegetables are tender and flavors are well combined.
Taste and adjust seasoning if necessary.
Serve hot, garnished with chopped fresh cilantro. Optionally, top with slices of avocado and a squeeze of lime to enhance the flavor.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4329 mg | 188% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 47.5 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 364 mg | 28% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4384 mg | 93% | |
*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.
