Vegan Chili

About

This Keto vegan chili is our plant-based take on this classic dinner favorite. Our low carb dinner recipe is prepared with aromatic onion and garlic, tender red bell pepper, plant-based ‘meat’ mince, warming chili spices, veggie stock and juicy chopped tomatoes. We have finished our vegan Keto chili with nutritional yeast, coconut milk yogurt, fresh cilantro and creamy diced avocado to serve. Perfect as a hearty low carb dinner option.

What Plant-Based Mince Should I Use?

We have used a soya-based minced ‘meat’ for this vegan Keto recipe. You can buy a wide range of Keto-friendly mince alternatives that would all be suitable for this recipe. Although we have used a soya-based protein with a meat-like texture, you could also use an alternative plant-based soy-free mince or even dry texturized vegetable protein flakes. Please be sure to adjust your macros and cooking times accordingly to account for any changes made to the original recipe.

Serving Suggestions

We have served our vegan Keto dinner recipe over cauliflower rice with a range of classic chili toppings for added fats and flavor. You can of course, adapt the toppings to suit and even change up the sides. The basic chili recipe could also be loaded into bell peppers as a stuffing before baking or served over grilled zucchini halves.

Ingredients

250 g vegan soya protein mince
2 tablespoon extra virgin olive oil
2 tablespoon yogurt substitute (dairy free), vanilla, coconut milk based
2 cup cauliflower rice
2 teaspoon nutritional yeast seasoning
1 tablespoon cilantro
1 teaspoon chili powder
1 teaspoon gourmet collection smoked paprika
1 teaspoon tomato paste
1 cup vegetable broth, bouillon or consomme
1 clove garlic
½ small onion
½ medium – 2 1/2" diameter x 2 3/4" red pepper
½ teaspoon cumin, ground
½ teaspoon coriander seed ground or whole dried
½ cup tomato, canned
½ each avocado
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Finely dice the onion, thinly slice the garlic and dice the bell pepper. Heat a tablespoon of olive oil in a large saucepan or Dutch oven over a low/ medium heat. Add the onion, garlic and bell pepper. Sweat gently until tender and fragrant.
Add the soya mince to the pan along with the remaining tablespoon of olive oil. Add the chili powder, cumin, coriander and paprika – adding more or less as desired. Add a generous teaspoon of tomato paste and stir well. Pan fry over a medium heat for a few minutes to warm the spices and cook the mince.
Add the vegetable stock and chopped tomatoes to the pan. Stir well to combine. Bring up to a boil, then reduce to a simmer for 8-10 minutes to thicken the sauce. You still want some liquid, so do not allow the mince to dry out. Add more stock if needed.
While the chili is cooking, add the cauliflower rice to a small saucepan. Add two tablespoons of water. Set the rice over a medium heat and season with a pinch of salt and pepper. Stir well and heat through for 3-4 minutes until hot and the rice is just tender.
Divide the cauliflower rice between two serving bowls and top with the chili. Dice the avocado. Top the chili with the nutritional yeast, coconut yogurt, avocado and fresh cilantro to serve.