Winter is here and I love making warm dishes! Chili is one of my favorite meals to enjoy when it is cold out, but I wanted to make it vegetarian/vegan friendly so almost anyone can enjoy it! (except individuals with nut allergy’s). Recipe from ruled.me
In a pan, heat up the avocado oil and add the celery. Cook until softened up while stirring occasionally, about 4-5 minutes.
Add garlic, cinnamon, chili powder, cumin, and smoked paprika. Stir this together until well combined.
Add bell pepper, zucchini, and mushrooms. Season with salt and pepper to taste. Cook this for 4-6 minutes.
Add the chipotle pepper, tomato paste, tomatoes, vegetable broth, coconut milk, vegan meat crumble, walnuts, and unsweetened cocoa powder. Stir until well combined. Let this cook for 20-25 minutes until the chili is thick and hot.
Top the chili with fresh cilantro, avocado slices, and sliced radishes. Season with additional salt and pepper to taste.
Keto Vegan Walnut Chili
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.