Mexican Vegan Keto Chili With Lupini Beans

  • Author: Kind & Keto
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30


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


  1. Drizzle the olive oil in a medium pan over medium heat.
  2. Add the onion, celery, peppers, garlic, lupini beans and walnuts, and cook for 5 minutes stirring frequently.
  3. Add the cumin and red chili flakes, stir and cook for a minute more.
  4. Add the diced tomatoes, tomato sauce and water, stir and bring to boil over medium heat, then simmer over low heat for 10 minutes.
  5. 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, vegan chili, keto chili, meat-free chili