Keto Vegan Chili Recipe
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!
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.
Nutrition
Calories: 225kcalCarbohydrates: 13gProtein: 6gFat: 19gSaturated Fat: 2gSodium: 1011mgFiber: 5g
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