Cozy up to this soul-warming dish that skips the meat and beans in favor of pecans and veggies for deeply satisfying low-carb comfort food!
Embracing a low-carb lifestyle has been a challenge. It’s also been rewarding in many ways! But scouring labels for sneaky high-carb ingredients and skipping many of my favorite foods—looking at you, potatoes and bread—can feel like missing out on a party. So it’s hard for me to imagine the commitment it takes to go both low-carb and vegan.
My partner’s sister does exactly that. She’s an animal rights activist, so there’s no way she’s going to consume any animal-based products. And she recently started a keto diet on her doctor’s advice to lose some weight. I started hunting around for dishes I could make for her when she comes to visit us, and this keto vegan chili recipe fits the bill perfectly!
I couldn’t believe how fast and easy it was to prepare. Skipping the ground beef browning that usually kicks off a traditional chili recipe sure saves time! But the classic combo of seasonings brings in all those warm and cozy chili flavors. Then the onions, bell peppers, and garlic lay a savory foundation that’s deliciously familiar. We left the seeds in our jalapeños for a touch of heat. The big surprise was the distinctly meaty texture of the mushrooms and pecans! I might’ve used more mushrooms than the recipe called for because I just adore their subtle earthy flavor and satisfying bite. My partner’s sister asked several times whether the chili was actually meatless—it was that good!
Keto + vegan = delicious common ground
Keto and vegan diets might seem worlds apart. But they actually share delicious common ground—especially when plant-based creativity comes into play. This keto vegan chili recipe combines the rich flavors and satisfying textures of nuts, mushrooms, and vibrant vegetables, all while skipping both animal products and carb-heavy grains or legumes. With bold spices and thoughtful ingredient swaps, you can enjoy a meal that sits at the intersection of keto and vegan cooking. Not only is the dish both hearty and low in carbs—it opens up a world of satisfying options for anyone looking to explore new flavors while sticking to their values.
How do I store leftovers?
Allow your vegan chili to cool to room temp, then store it in an airtight container in the fridge for up to 4 days. You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave, stirring frequently and adding a splash of water or broth if needed to loosen the consistency.
Similar recipes to try
Hungry for more low-carb, plant-based dishes? Check out this recipe for Maple Spice Roasted Acorn Squash, this one for Healthy Roasted Tomato-Basil Soup, this Delicious Homemade Peanut Butter Recipe, this quick and easy Fajita Veggies Mix, this recipe for Perfect Roasted Eggplant, and this helpful guide to Tofu Facts, Nutrients, Health Benefits, And More!
Keto Vegan Chili Recipe
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons olive oil
- 1/4 medium onion diced
- 1 large bell pepper diced
- 2 jalapeños minced and deseeded for subtle heat, or with the seeds for more heat
- 2 cloves garlic minced
- 8 ounces mushrooms chopped
- 1 cup raw pecans chopped
- 1/2 tablespoon soy sauce
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 cup canned diced tomatoes not drained
- Cilantro optional, for garnish
Instructions
- In a small prep bowl, combine the chili powder, cumin, paprika, cocoa powder, salt, and pepper. Stir to mix. Set aside for now.
- In a large pot over medium heat, heat the olive oil. Add the onion and sauté for 3 minutes.
- Add the bell pepper, jalapeños, garlic, and mushrooms to the pot. Sauté for 5 minutes, stirring occasionally.
- Stir in the pecans, soy sauce, and spice mixture. Let cook until fragrant, about 1-2 minutes.
- Add the tomato paste, broth, and diced tomatoes. Let simmer over low heat for 15-20 minutes.
- Garnish with cilantro, if desired, and serve hot.
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