Keto Hearty Vegan Chili

Indulge in the bold, comforting flavors of our Keto Hearty Vegan Chili, a plant-based masterpiece designed to satisfy both your cravings and your keto lifestyle. This low-carb chili swaps traditional beans for nutrient-packed vegetables like zucchini, cauliflower rice, and eggplant, simmered to perfection in a rich blend of crushed tomatoes, vegetable broth, and smoky spices. Quick to prepare with just 15 minutes of prep time and ready in under an hour, this chili is ideal for busy weeknights or cozy weekends. Perfectly seasoned with chili powder, cumin, and smoked paprika, it delivers all the hearty, robust flavor of classic chili without the carbs. Serve it piping hot with optional toppings like creamy avocado, fresh cilantro, and a squeeze of lime for a zesty twist. This satisfying vegan keto chili is not only delicious but a nourishing crowd-pleaser for everyone at your table!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for about 5 minutes until translucent.

Step 3

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

Step 4

Add the chopped red bell pepper, diced zucchini, sliced mushrooms, and diced eggplant. Cook for 7-8 minutes until the vegetables begin to soften.

Step 5

Add the cauliflower rice to the pot and stir to combine.

Step 6

Pour in the crushed tomatoes and vegetable broth, stirring to mix all the ingredients.

Step 7

Add chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper to the pot. Stir well to combine.

Step 8

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.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Serve hot, garnished with chopped fresh cilantro. Optionally, top with slices of avocado and a squeeze of lime to enhance the flavor.

Nutrition Facts

Serving size	(1840.5g)

Amount per serving	% Daily Value*
Calories	1047.9

Total Fat 56.8g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 4328.7mg	0%
Total Carbohydrate 122.7g	0%
Dietary Fiber 45.9g	0%
Total Sugars 47.5g
Protein 30.3g	0%

Vitamin D 20IU	0%
Calcium 364.3mg	0%
Iron 16.1mg	0%
Potassium 4384.0mg	0%

*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: 45.5%

Protein: 10.8%

Carbs: 43.7%