Low Carb Vegetarian Keto/Paleo Chili

Recently, I’ve been experimenting with the Ketogenic (Keto) diet, which is high fat, moderate protien and very low carb. It’s kind of like Atkins with a few tweaks. It’s pretty challenging if you don’t eat meat so I’ve been on the hunt for some delicious, filling recipes. One of my vegetarian staples is chili with a variety of beans. Unfortunately on the keto diet beans are forbidden (well, at least in the quantities that I like to eat them). I came up with a delicious low carb vegetarian Keto chili recipe that will knock your socks off! It’s great for all of you Paleo vegetarians too!

 

Vegetarian Keto-Paleo Chili

 

 Ingredients

  • 1/2 of a diced zucchini
  • 1/4 cup chopped red onion
  • 1 clove minced garlic
  • 1 cup peeled, diced eggplant
  • 2  diced ancho chili peppers
  • 1/2 cup diced green bell pepper
  • 1 – 2 cups of chopped mushrooms
  • 1 minced jalapeno (optional)
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 tablespoon of salt
  • 1/2 tablespoon of black pepper
  • 1 package of chorizo style Tofurky
  • 1 – 2 cups of veggie or chicken broth

Directions

  • Coat the bottom of a large pot with non-stick spray
  • Add your onion and garlic and saute for 3 – 5 minutes
  • Next, add the rest of your chopped veggies and let them cook for 5 – 10 minutes or until slightly soft
  • Add your chorizo-style Tofurky
  • Add your seasoning
  • Add 1 – 2 cups of veggie or chicken broth
  • Stir everything together and let it simmer for 30 – 45 min
  • Spoon your low carb vegetarian chili into a bowl, garnish and enjoy!

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