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+ servings

No Bean Chili (Healthy Vegan Recipe)

This delicious No Bean Chili is a delicious gluten free, high protein, low carb dinner recipe that vegans and carnivores alike will want to grab seconds of!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 31 minutes
Total Time 41 minutes
Servings 6 - 8 people
Calories 353kcal


  • 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


  • 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.



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, making it both more savoury.
This chili has 10 grams of net carbs28 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 half way 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.


Calories: 353kcal | Carbohydrates: 18g | Protein: 13g | Fat: 28g | Saturated Fat: 6g | Sodium: 224mg | Potassium: 891mg | Fiber: 8g | Sugar: 5g | Vitamin A: 960IU | Vitamin C: 49.3mg | Calcium: 75mg | Iron: 5.1mg