About
Our Eco-Keto chili is a warm and comforting dish that bursts with flavors and textures. Traditionally, chili is prepared using many ingredients that aren't compliant with an Eco-Keto diet, like meat, dairy products, and legumes. This low-carb version, however, is meat-free, dairy-free, and gluten-free.
When following an Eco-Keto diet plan, the choice of ingredients can be a bit challenging. In this dish, the 2 main ingredients are mushrooms and walnuts. Both of these ingredients are low in carbohydrates and high in protein. Also, the mushrooms add a meaty flavor, while the walnuts provide healthy fats and a subtle crunchy texture. The rest of the ingredients include seasonings and aromatics, which are essential to achieve a delicious chili.
One ingredient in this Keto chili recipe that you might find bizarre is cocoa powder. While we usually associate cocoa with desserts, it doesn't add any sweet flavor to this dish. On the contrary, it adds more depth, richness, and savoriness.
Is this low-carb chili meal-prep friendly?
Yes, it is! To meal prep this recipe, you can create a double batch, portion it out into an airtight container, and keep it in the fridge for up to 4 days. You can even freeze it for up to 1 month. When ready to eat, allow the chili to fully thaw before reheating it on the stove or in the microwave.
What can you use instead of walnuts?
Walnut isn't the only nut that is high in protein and healthy fats. You can also use almonds or cashews as a substitute. If you are steering away from nuts altogether, then sunflower seeds would be your best choice.
What toppings go with this Eco-Keto chili?
Toppings like cilantro leaves, sliced avocado, sliced radishes, and freshly squeezed lemon/lime are great Eco-Keto options for adding freshness to this dish.
Ingredients
- ¼ cup extra virgin olive oil
- ½ cup, diced celery
- ⅛ cup, chopped onion
- 2 clove garlic
- 1 tbsp, chopped jalapeno peppers, raw
- ½ cup, chopped green pepper
- 2 teaspoon cumin, seed
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- ½ teaspoon chili powder
- 3 ½ cup, chopped mushrooms, raw
- ½ cup, diced zucchini, cooked from fresh
- 1 cup vegetable broth, bouillon or consomme
- 1 cup tap water
- ½ cup coconut milk
- 1 cup, chopped walnuts
- ¼ cup tomato, canned
- 1 teaspoon cocoa powder
- 1 tablespoon lemon juice
- ½ each avocado
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon cilantro
Instructions
- Crush the garlic and chop the celery, onion, jalapeno, and green bell pepper. Pour the olive oil in a large pot over medium heat. Add the celery and onions, and cook for 3 minutes, regularly stirring. Add in the garlic, jalapeno, green bell pepper, cumin, paprika, cinnamon, and chili powder, and cook for 1-2 minutes until fragrant.
- Add the mushrooms and zucchini and cook for 3 minutes. Mix in the walnuts, canned tomatoes, cocoa powder, and lemon juice—Cook for another minute.
- Pour in the vegetable broth, water, and coconut milk. Reduce to medium-low heat, and let the chili simmer for 20-25 minutes, stirring occasionally. The chili is done when it's thick, and the vegetables are soft—taste to adjust seasoning.
- Let the chili sit for 10 minutes before serving. Divide into 4 bowls. Top with avocado slices and fresh cilantro leaves.
Nutrition Facts
- Servings: 4
- Calories: 442.0kcal/1849.5kJ (per serving)
- Fat: 42.3g (per serving)
- Carbs: 15.1g (per serving)
- Protein: 8.6g (per serving)
