This healthy no bean chili recipe is a delicious gluten free, high protein, low carb dinner recipe that vegans and carnivores alike will want to grab seconds of!
So winter has always been a real doozy here. 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 is 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 delicious no bean chili recipe comes into play.
Table of contents
Why This Recipe Works
While a lot of vegan chili recipes rely on beans to bulk it up, this is a no bean chili recipe as I know some people aren’t a fan of beans or can’t have too much beans in their diet. So this no bean chili recipe helps hit that craving without sacrificing that thick, hearty texture.
There is so much flavour in this beanless chili. You’ll never even guess that this is vegan. It tastes even better than a traditional chili.
This recipe also makes for the best leftovers. Some recipes tastes even better when reheated and this is definitely one of them.
Key Ingredients
Flavour boosters – We’ve got garlic, cinnamon, chili powder, ground cumin, smoked paprika, chipotle in adobo, and unsweetened cocoa powder to make this the most flavourful no bean chili recipe you’ll ever have!
Vegetables – In this vegan chili, we use celery, zucchini, green bell peppers, mushrooms, and diced tomatoes. These extra vegetables really help bulk up the chili and give them that hearty and thick texture. Plus, tomatoes and bell peppers are rich in lycopene which is an amazing antioxidant.
Soy Meat – Soy meat is another ingredient to give our chili that cozy hearty feel to it. Your meat loving family or friends won’t even taste a difference!
Walnuts – 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. When crushed really fine, walnuts actually have a similar texture as ground beef but without the saturated fat!
How To Make This Recipe
Step 1: Heat the oil in a large pot over medium heat. Add the celery and cook for 4 minutes. Add in the garlic, cinnamon, chili powder, cumin, and paprika and stir until fragrant, about another 2 minutes.
Step 2: Add the bell peppers, zucchini, mushrooms and cook for 5 minutes.
Step 3: Add the chipotle, tomato paste, tomatoes, water, coconut milk, soy meat, walnuts, and cocoa powder. Reduce the heat to medium-low and simmer for about 20-25 minutes until thick and the vegetables are soft.
Step 4: Season with salt and pepper, to taste. Top the no bean chili with avocado, radishes, and cilantro.
Expert Tips
Adding chocolate to chili might be an odd thought at first but it actually adds a lot of depth and richness to our no bean chili recipe, making it both more savoury.
This chili has 10 grams of net carbs, 28 grams of fat, and 353 calories per serving making it the perfect high protein low carb vegetarian keto recipe. If you’re looking to substitute any ingredients, keep in mind that it’ll change up the end result.
This chili tastes amazing when reheated, making it great for meal prepping. When reheating the chili, due to how thick it is, I recommend giving it a stir at the halfway mark to help the chili reheat evenly.
A heavy bottomed pot such as a Dutch oven is my go-to for making chili in as it distributes heat evenly.
Recipe FAQs
I use avocado, radishes, and cilantro. You can also add tortilla chips, shredded (vegan) cheese, (vegan) sour cream, red onions, jalapeno peppers, and more!
You can! Simply let the no bean chili cool and then transfer to an airtight freezer safe container before freezing. When ready to eat, allow the chili to fully thaw in the fridge before reheating it in the microwave or stovetop.
You can serve chili with whatever you please! Typically chili is served with a starch, like quinoa, rice, cornbread, or tortilla chips but you can also serve it with a hearty salad such as a healthy lentil salad or tofu.
You can either make a double batch (one to enjoy now and one to enjoy throughout the week for lunch) and store the extra in meal prep containers in the fridge for the next 4 days or just make a single batch for the week!
More Recipes You May Like
If you liked this no bean chili recipe, you may like:
- HEALTHY PIZZA SOUP
- VEGAN ROASTED CAULIFLOWER SOUP WITH PARSNIPS
- VEGAN YELLOW BEET COCONUT CURRY SOUP
- VEGAN ROASTED FENNEL TOMATO SOUP
What’s your favourite meal for staying warm this winter?
No Bean Chili Recipe (Vegan)
Ingredients
- 2 tbsp extra virgin olive Oil
- 5 stalks celery finely diced
- 2 cloves garlic minced
- 1 1/2 tsp ground cinnamon
- 2 tsp chili powder
- 4 tsp ground cumin
- 1 ½ tsp smoked paprika
- 2 peppers large chipotle in adobo minced
- 2 green bell peppers finely diced
- 2 zucchini diced
- 8 oz cremini mushrooms minced in a food processor
- 1 1/2 tbsp tomato paste
- 1 15 oz can diced tomatoes
- 3 cups water
- 1/2 cup coconut milk
- 2 1/2 cups soy meat crumbled
- 1 cup raw walnuts minced
- 1 tbsp unsweetened cocoa powder
- Salt and pepper to taste
To serve:
- 2 tbsp Fresh cilantro leaves
- 1 Avocado sliced
- 2 tbsp Sliced radishes
Instructions
- Heat the oil in a large pot over medium heat. Add the celery and cook for 4 minutes. Add in the garlic, cinnamon, chili powder, cumin and paprika and stir until fragrant, about another 2 minutes.
- Add the bell peppers, zucchini, mushrooms and cook for 5 minutes.
- Add the chipotle, tomato paste, tomatoes, water, coconut milk, soy meat, walnuts and cocoa powder. Reduce the heat to medium-low and simmer for about 20-25 minutes until thick and the vegetables are soft.
- Season with salt and pepper, to taste. Top with avocado, radishes, and cilantro.
Video
Notes
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
beckie pulse says
Very good !! My whole family loved it !!
Abbey Sharp says
so glad to hear!
Kevin says
I found this recipe for a potluck that my workshop is throwing. I am vegan and I have a good coworker of mine who is keto. After making this recipe I must say it was delightful. I am super excited to bring this into work and have my keto friend try it.
Lindsay Doyle says
Hey hun, I just wanted to say that I’ve been a vegan for over 2 decades and I’ve been keto for over 3 years now, including during my last pregnancy. I use soy products, black soy beans, lupin Beans, etc and guess what….I’ve been in ketosis the entire time! To thoese dissing this recipe and calling it misleading… They are just hating and not thinking outside the box. Oh and BTW, you can still be in ketosis if you go over 20 grams of net carbs…. especially if you are pregnant, nursing, or an athlete. 20 grams is recommended for getting into ketosis and staying there for at least the first 2-4 months depending on weight to be lost etc.
Abbey Sharp says
Hey Lindsay! Thanks so much for your comment!
Samantha Turner says
Hey! What website do you use for your vegan keto recipes please? Xx
LaShay Crayton says
Hi abbey!! Can’t wait to try it!! Thank you. I’ll omitbtge corn and beans! May add a little bit of carrots.
Abbey Sharp says
Enjoy love!
genusstester.com says
It’s difficult to find well-informed people
about this topic, but you sound like you know what you’re talking
about! Thanks
Abbey Sharp says
thank you!
Gina says
Made this and love it?? My only question is, as it makes a lot. How long will it keep in the fridge and can you freeze it?
Anon says
I made this last night. I rarely comment on stuff but need to as I often use other people’s comments for inspiration! My partner enjoyed this and I thought it was okay. I halved the recipe, added a chopped serrano, and omitted the celery and chipotle and I think the latter was a mistake. I have some chipolte chili powder I could have subbed but forgot. So I felt like it was missing something in my version. Next time I would cut some of the walnuts in half, too.
Abbey Sharp says
Great, thanks for sharing!
Marian says
My second time making this. I recommend halving the cocoa powder and not adding the coconut milk at all. I find the latter adds a flavour that does not work well with the smoky chilli and tomato. It started to taste a bit too much like a keto chocolate bomb dessert so I had to counter with more chipotle.
Abbey Sharp says
Thanks for the feedback! 🙂
Tom says
As good as the recipe seems please don’t say it is keto. It isn’t. I don’t know if you are just trying to make keto a relevant keyword for ranking or what. This is a disservice to people who are on the diet. Carrots are completely against keto. So are sweet onions, all beans and legumes, canned tomatoes are loaded with sugar. Calling it meatless, vegan, or what have you is fine. But don’t call it keto chili. You are simply lying to viewers.
Abbey Sharp says
Hi Tom, thanks for your comment. Carrots and onions are okay in a keto diet as long as they are eaten in moderation. Obviously, I am not saying this chili should be eaten everyday if you are on keto. It is fine if you are having it once in a while and watching your carb intake throughout the day. The canned tomatoes I used do not have any added sugar or additives so that is okay. Thanks for your comment and I am in no way trying to lie to my viewers.
Kristen says
One bowl of this contains an entire daily allowance of carbs! I agree with Tom.
Jn says
Beans are NOT keto.
I was all excited but soy and beans are not keto so calling it keto isn’t correct. Keto is more than keeping it within 20-30 net carbs. This might lazy keto, but not keto. Maybe consider correcting your name for this.
Abbey Sharp says
Hey, actually these type of beans are super low carb and considered keto
Aseel says
What about the beans? Should a keto dieter eat them in moderation too? You are a hypocrite trying to sell your ideas to people in any way possible just to get traffick on your website/youtube. I thought you were against keto but you had to ride the wave right?
Abbey Sharp says
Hi there, the beans in this recipe are low in carbs
Abbey Sharp says
Hey Tom,
Just a FYI, we have re-tested this recipe and updated it to lower the carbs even further. It’s now 10 net carbs/ serving.
T says
Seriously. So misleading
MK says
I think if you halved or quartered the higher net carbs mirepoix components and remember this makes 6 servings, this could be keto adapted. I just wonder if the flavor will get lost. I am trying to stay below 19g of net carbs per day. I will try this, doing everything it takes to keep a serving under 9g and report back. I love the idea of it and it does seem like it would be delicious. Always looking for one pot meals to plan lunches for the week.
Caroline says
I agree this recipe is very misleading
Abbey Sharp says
Hey Carolyn
Just a FYI, we have re-tested this recipe and updated it to lower the carbs even further. It’s now 10 net carbs/ serving.
Ry says
How has this recipe been retested and now it’s 10 carbs? Did she change the recipe?
Abbey Sharp says
Yep changed the recipe and retested it (so the nutritional have also changed!)
IG says
Ya’ll need the calm down. Such negativity and straight up nasty/condescending comments. Its chili. Not anything to be so hateful about. Go protest on a street corner or something TOM.
Jaker says
Nobody’s being hateful … just pointing out some facts which I’m glad I read before making this … new to keto people like myself who never would have known any of this would have turned around and made/ate it, totally screwing us up. So thanks TOM for the heads up!
Abbey Sharp says
This won’t “screw you up”, it’s actually low in carbs. The beans are a low carb bean.
Russell J Prisco says
How big is a serving? Is there an actual measurement?
I saw it said 6 to 8 servings but no exact measurement, and 6 to 8 will obviously make that differ anyway
Looks and sounds so good! Really looking forward to making this!
Thanks! ❤️
Abbey Sharp says
Hi Russel. The serving size is just an estimation and we don’t provide recommendations for exact servings.
Jaker says
Yikes! Glad I read this! I just started keto and was going to make this!
Abbey Sharp says
Hey Jaker,
Just a FYI, we have re-tested this recipe and updated it to lower the carbs even further. It’s now 10 net carbs/ serving.
Jennifer says
Any tips for a crockpot version? Sounds delicious but trying to save time for a busy lifestyle. Thanks!
Sophia Edwards says
Do you think this could be made raw vegan?
Danielle says
This sounds delicious, but I think calling it “keto” might be misleading. Keto requires fewer than 20g net carbs per day (total carbs minus fiber), and this seems like it would be much more than that in just one serving. Do you have the nutritional information for a serving?
Abbey Sharp says
Hi Danielle, with keto the daily net carbs can be around 20-30g, and one serving of this keto chili is around 24 grams of carbs without fibre.
Ian says
Which proves it is not keto
Abbey Sharp says
Hey Ian
Just a FYI, we have re-tested this recipe and updated it to lower the carbs even further. It’s now 10 net carbs/ serving.
Angela Cardamone @marathonsandmotivation.com says
Yum! this looks absolutely amazing!! I can’t wait to try this recipe 🙂
Abbey Sharp says
Enjoy lovely
Chrissy says
I’m all about the walnuts and chocolate in this chili! Such creative additions. It was cold here and snowed over the weekend, so this is perfect.
Abbey Sharp says
yes! this chili is perfect for this annoying weather
Laura K says
Wow, that’s absolutely perfect recipe! All the great ingredients that I need for my meal.
Abbey Sharp says
Amazing! Thanks so much Laura, enjoy!
Emily says
I’ve never thought to add walnuts to my chili!! I love how it would give it some crunch without croutons/chips.
Abbey Sharp says
Totally. Such a game changer. I highly recommend
Kelly says
I love how versatile walnuts are. They’re great in everything. I do vegan walnut taco meat with them.
Abbey Sharp says
mmm totally agree. So fun to cook with
Deborah Brooks says
Love the idea of walnuts for texture and some healthy fats. Looks delish
Abbey Sharp says
Totally. Adds the perfect crunch
dixya @food, pleasure, and health says
the weather hasnt been as horrible but i am up for chili anytime. your version sounds really comforting and im interested to try walnut version soon.
Abbey Sharp says
For sure. Chili anytime is a must!
Samantha says
I’ve never thought about putting walnuts in my chili! Yum!
Abbey Sharp says
Totally delicious. You won’t regret it