Low Carb Hearty Vegan Chili

Warm up with a bowl of Low Carb Hearty Vegan Chili, a flavorful and satisfying twist on a classic comfort food! Packed with nutrient-rich vegetables like zucchini, mushrooms, and bell peppers, this plant-based chili is brimming with bold spices like smoked paprika, cumin, and chili powder, creating an irresistible depth of flavor. Protein-packed black and kidney beans make this dish both filling and wholesome, while a simmer in diced tomatoes and vegetable broth ensures a rich, savory base. Perfect for meal preps, weeknight dinners, or game day gatherings, this low-carb vegan chili is easy to prepare in just an hour and can be elevated with the optional garnishes of fresh cilantro and creamy avocado slices. Healthy, hearty, and irresistible—this chili is a must-try for anyone looking to indulge while staying on track with their plant-based, low-carb lifestyle!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

In a large pot, heat the coconut oil over medium heat.

Step 2

Add the diced onion and red bell pepper. Sauté for about 5 minutes or until the onion is translucent.

Step 3

Stir in the minced garlic and cook for 1 additional minute until fragrant.

Step 4

Add the diced zucchini and chopped mushrooms to the pot. Sauté for another 5 minutes.

Step 5

Pour in the canned diced tomatoes, vegetable broth, and tomato paste. Stir well to combine.

Step 6

Season with chili powder, ground cumin, smoked paprika, ground coriander, salt, and black pepper. Mix together thoroughly.

Step 7

Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for 20 minutes, stirring occasionally.

Step 8

Add the drained and rinsed black beans and kidney beans. Stir to combine.

Step 9

Let the chili continue to simmer for an additional 10 minutes, allowing the flavors to meld together.

Step 10

Taste and adjust seasoning if necessary.

Step 11

Serve hot, garnished with fresh cilantro and sliced avocado if desired.

Nutrition Facts

Serving size	(3070.3g)

Amount per serving	% Daily Value*
Calories	2052.7

Total Fat 85.4g	0%
Saturated Fat 33.9g	0%
Polyunsaturated Fat 8.7g
Cholesterol 15.9mg	0%
Sodium 6112.8mg	0%
Total Carbohydrate 258.0g	0%
Dietary Fiber 95.1g	0%
Total Sugars 55.7g
Protein 82.6g	0%

Vitamin D 22.7IU	0%
Calcium 825.0mg	0%
Iron 32.9mg	0%
Potassium 7930.5mg	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: 36.1%

Protein: 15.5%

Carbs: 48.4%