This Vegan Keto Walnut Chili is a delicious Gluten Free, High Protein, Low Carb Dinner Recipe that vegans and carnivores alike will want to CRUSH.
So this winter has been a real doozy. I’m sure if you’re reading this from your balcony in LA you’re probably like “WTF is this chick talking about?” but for the rest of us east coasters or Canadians, the struggle has been REAL. Honestly, sometimes the only thing that gets me through the cold nights is a warm meal (sorry salad, you’re out). This is where this Vegan Keto Walnut Chili totally comes into play.
How to Make Vegan Keto Walnut Chili
So I was inspired to make this Vegan Keto Walnut Chili from a Marilyn Denis segment I did for heart health. Walnuts are such a heart healthy ingredient, since they have about twice as many antioxidants as other nuts, and they pack both monounsaturated fats and omega 3s. I was brainstorming yummy easy ways to incorporate them in a recipe that was more than just a sprinkle on top and this recipe came to me. When crushed really fine, walnuts actually have a similar texture as ground beef but without the saturated fat. It also makes this recipe for Vegan Keto Walnut Chili totally safe for my plant-based friends, yet CRAZY satiating across the board.
In addition to the walnuts, this Vegan Keto Walnut Chili has a lot of other really heart healthy ingredients going on. Beans are packed with soluble fibre which helps to lower cholesterol (hence the song, “Beans, beans are good for your heart…”). Tomatoes and bell peppers are rich in lycopene which is an amazing antioxidant. And dark chocolate is everyone’s favourite antioxidant. I will take any excuse to eat more chocolate!
What’s your favourite meal for staying warm this winter?
Have you tried my Vegan Keto Walnut Chili?
Want to try another tasty chili? Check out this super decadent Chocolate Chili here!
- 1 tbsp extra virgin olive Oil
- 1 small sweet onion finely diced
- 2 carrots finely diced
- 3 stalks celery finely diced
- 3 cloves garlic minced
- 1 tbsp ground cinnamon
- 1 tbsp ground cumin
- 1 ½ tsp smoked paprika
- 2 large chipotle in adobo minced
- 2 bell peppers finely diced
- 2 x 15 ounce cans of diced tomatoes
- 2 ½ cups passata tomato sauce
- 1 can brown lentils drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 1/2 cups raw walnuts minced
- 1 1/2 oz dark chocolate finely chopped
- Salt and pepper to taste
- Fresh cilantro leaves
- Sliced avocado
- Sliced radishes
Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 4 minutes. Add in the garlic, cinnamon, cumin and paprika and stir until fragrant, about another 2 minutes.
Add the chipotle, bell peppers, tomatoes, lentils, beans and walnuts. Reduce the heat to medium-low and simmer for about 20-25 minutes until thick and the vegetables are soft.
Stir in the chocolate and allow to melt. Season with salt and pepper, to taste.