Low Carb Hearty Vegan Chili
Warm, comforting, and packed with nourishing vegetables, this Low Carb Hearty Vegan Chili is a plant-based twist on the classic recipe, perfect for chilly evenings or meal preps. Brimming with the rich flavors of smoky paprika, zesty cumin, and vibrant chili powder, this one-pot wonder features a medley of zucchini, mushrooms, and red bell peppers, ensuring every bite is both satisfying and nutrient-dense. Protein-packed black beans and kidney beans are the stars of this dish, while a simmer in a savory tomato broth deepens the bold flavors. With only 20 minutes of prep time and an easy-to-follow cooking process, this low-carb, dairy-free, and gluten-free chili is as effortless as it is delicious. Top it off with fresh cilantro or creamy avocado for a wholesome, hearty meal that never compromises on taste. Perfect for vegans, vegetarians, or anyone craving a cozy and filling bowl of chili that's both healthy and indulgent!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Onion, diced
- 1 medium Red bell pepper, diced
- 4 cloves Garlic, minced
- 1 medium Zucchini, diced
- 8 ounces Mushrooms, chopped
- 28 ounces Canned diced tomatoes
- 2 cups Vegetable broth
- 2 tablespoons Tomato paste
- 2 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned kidney beans, drained and rinsed
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- 1 medium Avocado, sliced (optional for garnish)
Instructions
In a large pot, heat the coconut oil over medium heat.
Add the diced onion and red bell pepper. Sauté for about 5 minutes or until the onion is translucent.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the diced zucchini and chopped mushrooms to the pot. Sauté for another 5 minutes.
Pour in the canned diced tomatoes, vegetable broth, and tomato paste. Stir well to combine.
Season with chili powder, ground cumin, smoked paprika, ground coriander, salt, and black pepper. Mix together thoroughly.
Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for 20 minutes, stirring occasionally.
Add the drained and rinsed black beans and kidney beans. Stir to combine.
Let the chili continue to simmer for an additional 10 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro and sliced avocado if desired.
Nutrition Facts
Calories |
2053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6113 mg | 266% | |
| Total Carbohydrate | 258.0 g | 94% | |
| Dietary Fiber | 95.1 g | 340% | |
| Total Sugars | 55.7 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 825 mg | 63% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 7930 mg | 169% | |
*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.
