This delicious 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!
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.
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Notes
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 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 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.