This vegan keto recipe is gluten-free, high-protein and low carb option for anyone looking for a winter warmer.
2 tbsp Extra virgin olive Oil
5 celery stalks
2 cloves of garlic, finely chopped
1.50 tsp ground cinnamon
2 tsp chilli powder
4 tsp ground cumin
1.50 tsp smoked paprika
2 peppers, large chipotle, in adobo minced
2 green bell peppers
2 zucchini
8 cremini mushrooms
1.50 tbsp tomato paste
16 can of diced tomatoes
3 water
1 cup coconut milk
2.50 soy meat
1 cup raw walnuts
1 tbsp unsweetened cocoa powder
Salt and pepper
To serve:
2 tbsp fresh cilantro leaves
1 avocado
2 tbsp sliced radishes
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.
2
Add the bell peppers, zucchini, mushrooms and cook for 5 minutes.
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.
4
Season with salt and pepper, to taste. Top with avocado, radishes, and cilantro.
CategoryDinnerCuisineKetogenic, Ketogenic-Vegan
Original Recipe Credit Source: https://www.abbeyskitchen.com/vegan-keto-walnut-chili/
Ingredients
2 tbsp Extra virgin olive Oil
5 celery stalks
2 cloves of garlic, finely chopped
1.50 tsp ground cinnamon
2 tsp chilli powder
4 tsp ground cumin
1.50 tsp smoked paprika
2 peppers, large chipotle, in adobo minced
2 green bell peppers
2 zucchini
8 cremini mushrooms
1.50 tbsp tomato paste
16 can of diced tomatoes
3 water
1 cup coconut milk
2.50 soy meat
1 cup raw walnuts
1 tbsp unsweetened cocoa powder
Salt and pepper
To serve:
2 tbsp fresh cilantro leaves
1 avocado
2 tbsp sliced radishes