100% Keto Approved 1000% delicious
Satisfying To The Bone Vegan Keto Chili Recipe
The lupini bean is a several thousand year old lesser-known bean native to Italy. One of the richest sources of protein, their unusual taste is delicious; but as far as beans go they are high maintenance!
Their high alkaloid content makes them extremely bitter and even toxic when not cooked and prepared correctly.
If you’re not familiar with the lupini bean soaking and cooking process – invest in cooked beans, but check the label for non GMO beans and watch the sodium content.
How Easy Is It To Make This Recipe?
There’s a little bit of slicing and dicing involved in the prep; but anything that can be cooked all in the one pan spells easy peasy vegan keto chili to me.
Will This Recipe Break The Bank?
This hearty vegan keto chili is not the cheapest recipe going around the keto block but it’s not like you’re going to make it every night. We love it because it’s different, tasty, gorgeous to look at, and filling.
Vegan Keto Secret Tip
Prepare this cracking dish as part of an amazing mexican feast!
Serve with a refreshing salsa, vegan keto crackers, guacamole, a mixed green salad, and red cabbage leaf tacos! Yummo.
You just need a good sized frying pan.
Dig in to this delightful vegan keto chili dish when you’re in a spicy mood.
Feast upon a heartwarming vegan keto chili that packs a big flavor punch. You’ll be wondering where this must-have spice-me-up-mexican-style dish has lupini bean all your life! It’s fun when we can kick the carbs to the curb, and fill up with the fresh home-cooked plant based goodies that we adore. Healthy done this good is literally love on a plate – and you’ll want more!
1 onion, diced
2 stalks celery, diced
2 bell peppers, diced
2 garlic cloves, crushed
2 tsp ground cumin1 can diced tomatoes, with their juices
2 tbsp tomato sauce
1/4 cup water2 cups cooked lupini beans
1 cup walnuts
1 tbsp olive oil
1/4 tsp salt1 tsp red chili flakes
- To serve: avocado, fresh parsley, lime slices
- Drizzle the olive oil in a medium pan over medium heat.
- Add the onion, celery, peppers, garlic, lupini beans and walnuts, and cook for 5 minutes stirring frequently.
- Add the cumin and red chili flakes, stir and cook for a minute more.
- Add the diced tomatoes, tomato sauce and water, stir and bring to boil over medium heat, then simmer over low heat for 10 minutes.
- Divide into serving bowls, top with avocado slices, garnish with fresh parsley and sliced lemon or lime.
- Category: Dinners
- Serving Size: 2
- Calories: 637
- Fat: 29.4
- Carbohydrates: 17.5
- Protein: 46
Keywords: vegan keto dinners chili meat-free