April 18, 2021

INDAC

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Keto Vegan Walnut Chili | Ruled Me

3 min read

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).

As the name suggests, this vegan walnut chili is packed with walnuts, which are rich in antioxidants and are packed with omega-3 fatty acids. Walnuts are also good for brain function and a healthy gut. Enjoy this vegan keto walnut chili, knowing it is packed with some great nutrients!

Yields 6 servings of Keto Vegan Walnut Chili

The Preparation

Chili:

  • 5 tablespoon avocado oil
  • 5 medium celery stalks, diced
  • 2 teaspoon fresh garlic, minced
  • 1 1/2 teaspoon ground cinnamon
  • 2 teaspoon chili powder
  • 4 teaspoon cumin
  • 1 1/2 teaspoon smoked paprika
  • 2 medium green bell pepper, diced
  • 1 medium zucchini
  • 8 ounce cremini mushrooms
  • 2 ounce chipotle peppers in adobo sauce
  • 1 1/2 tablespoon tomato paste
  • 15 ounce canned diced tomatoes
  • 4 cup vegetable broth
  • 1/2 cup unsweetened cartoon coconut milk
  • 20 ounce vegan meat crumbles
  • 1 cup walnuts, crushed
  • 1 tablespoon unsweetened cocoa powder

Garnish:

  • 4 tablespoon fresh cilantro
  • 2 medium avocado, sliced
  • 4 tablespoon red radish, sliced
  • Salt and pepper to taste

The Execution

1. Measure out and prepare all ingredients.

2. In a pan, heat up the avocado oil and add the celery. Cook until softened up while stirring occasionally, about 4-5 minutes.

3. Add garlic, cinnamon, chili powder, cumin, and smoked paprika. Stir this together until well combined.

4. Add bell pepper, zucchini, and mushrooms. Season with salt and pepper to taste. Cook this for 4-6 minutes.

5. 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.

6. Top the chili with fresh cilantro, avocado slices, and sliced radishes. Season with additional salt and pepper to taste.

This makes a total of 6 servings of Keto Vegan Walnut Chili. Each serving comes out to be 531 calories, 39g fat, 10.5g net carbs, and 30.1g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN
5.00 tablespoon avocado oil 602 68.1 0 0 0 0
5.00 medium celery 30 0.3 5.6 3 2.6 1.3
2.00 teaspoon fresh garlic 8 0 1.9 0.1 1.8 0.4
1.50 teaspoon ground cinnamon 10 0.1 3.1 2.1 1.1 0.2
2.00 teaspoon chili powder 15 0.8 2.7 1.9 0.8 0.7
4.00 teaspoon cumin 31 1.8 3.6 0.9 2.8 1.5
1.50 teaspoon smoked paprika 10 0.4 1.9 1.2 0.7 0.5
2.00 medium green bell pepper 46 0.4 10.7 3.9 6.8 2
1.00 medium zucchini 33 0.8 5.8 2.2 3.7 2.5
8.00 ounce cremini mushrooms 64 0.2 9.3 1.4 7.9 5.7
2.00 ounce chipotle peppers in adobo sauce 43 2.1 5.7 1.4 4.3 1.2
1.50 tablespoon tomato paste 20 0.1 4.7 1 3.7 1.1
15.00 ounce canned diced tomatoes 68 1.1 14.8 8.1 6.7 3.4
4.00 cup vegetable broth 53 0.6 3.9 0 3.9 2
0.50 cup unsweetened carton coconut milk 23 2 0 0 0 0
20.00 ounce vegan meat crumbles 822 30.9 10.3 10.2 0.1 134
1.00 cup walnuts 682 68 14.3 7 7.3 15.9
1.00 tablespoon unsweetened cocoa powder 21 0.5 3 1 2 1
4.00 tablespoon fresh cilantro 1 0 0.2 0.1 0 0.1
2.00 medium avocado 601 55.5 31.1 24.5 6.6 7.1
4.00 tablespoon red radish 5 0 1 0.5 0.5 0.2
0.00 none salt and pepper 0 0 0 0 0 0
Totals 3186 233.8 133.5 70.3 63.1 180.5
Per Serving (/6) 531 39.0 22.3 11.7 10.5 30.1

The Preparation

  • Chili:
  • 5 tablespoon avocado oil
  • 5 medium celery stalks, diced
  • 2 teaspoon fresh garlic, minced
  • 1 1/2 teaspoon ground cinnamon
  • 2 teaspoon chili powder
  • 4 teaspoon cumin
  • 1 1/2 teaspoon smoked paprika
  • 2 medium green bell pepper, diced
  • 1 medium zucchini
  • 8 ounce cremini mushrooms
  • 2 ounce chipotle peppers in adobo sauce
  • 1 1/2 tablespoon tomato paste
  • 15 ounce canned diced tomatoes
  • 4 cup vegetable broth
  • 1/2 cup unsweetened cartoon coconut milk
  • 20 ounce vegan meat crumbles
  • 1 cup walnuts, crushed
  • 1 tablespoon unsweetened cocoa powder
  • Garnish:
  • 4 tablespoon fresh cilantro
  • 2 medium avocado, sliced
  • 4 tablespoon red radish, sliced
  • Salt and pepper to taste

The Execution

  1. Measure out and prepare all the ingredients.
  2. In a pan, heat up the avocado oil and add the celery. Cook until softened up while stirring occasionally, about 4-5 minutes.
  3. Add garlic, cinnamon, chili powder, cumin, and smoked paprika. Stir this together until well combined.
  4. Add bell pepper, zucchini, and mushrooms. Season with salt and pepper to taste. Cook this for 4-6 minutes.
  5. 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.
  6. Top the chili with fresh cilantro, avocado slices, and sliced radishes. Season with additional salt and pepper to taste.

Notes

This makes a total of 6 servings of Keto Vegan Walnut Chili. Each serving comes out to be 531 calories, 39g fat, 10.5g net carbs, and 30.1g protein.

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