Keto Hearty Veggie Chili
Indulge in the bold and satisfying flavors of Keto Hearty Veggie Chili, a low-carb spin on a classic comfort food favorite. Packed with a vibrant medley of fresh vegetables like zucchini, yellow squash, mushrooms, and bell peppers, this wholesome chili offers a hearty texture without traditional beans, making it perfect for keto enthusiasts. Seasoned with aromatic spices like chili powder, smoked paprika, and cumin, and simmered in a rich tomato base, every spoonful is bursting with warmth and depth. Top it off with creamy diced avocado, a sprinkle of fresh cilantro, and a zesty lime wedge for a meal that’s as refreshing as it is soul-soothing. Ready in under an hour and ideal for weeknight dinners, this recipe proves you can enjoy comfort food while staying true to your dietary goals. Perfect for anyone searching for “keto vegetable chili” or “low-carb hearty chili recipes.”
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 2 medium tomatoes, diced
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 avocado, diced (for topping)
- 0.25 cup cilantro, chopped (optional, for garnish)
- 1 lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and bell pepper to the pot and sauté for 5 minutes until soft.
Stir in the chopped zucchini, yellow squash, and sliced mushrooms. Cook for another 5 minutes.
Add the minced garlic and diced tomatoes to the pot, stirring well to combine.
Mix in the tomato paste, vegetable broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes, stirring occasionally.
Taste and adjust seasoning as required by adding more salt and pepper if needed.
Serve the chili hot, topped with diced avocado, chopped cilantro, and a lime wedge on the side.
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 38.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 286 mg | 22% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4275 mg | 91% | |
*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.
