Eco-Keto Walnut and Mushroom Chili
How to Make It
Step 1
Crush the garlic and chop the celery, onion, jalapeno, and green bell pepper. Pour the olive oil in a large pot over medium heat. Add the celery and onions, and cook for 3 minutes, regularly stirring. Add in the garlic, jalapeno, green bell pepper, cumin, paprika, cinnamon, and chili powder, and cook for 1-2 minutes until fragrant.
Step 2
Add the mushrooms and zucchini and cook for 3 minutes. Mix in the walnuts, canned tomatoes, cocoa powder, and lemon juice—Cook for another minute.
Step 3
Pour in the vegetable broth, water, and coconut milk. Reduce to medium-low heat, and let the chili simmer for 20-25 minutes, stirring occasionally. The chili is done when it’s thick, and the vegetables are soft—taste to adjust seasoning.
Step 4
Let the chili sit for 10 minutes before serving. Divide into 4 bowls. Top with avocado slices and fresh cilantro leaves.
Ingredients
- Extra virgin olive oil – 0.25 cup
- Celery – 0.5 cup, diced
- Onion – 0.13 cup, chopped
- Garlic – 2 clove
- Jalapeno peppers, raw – 1 tbsp, chopped
- green pepper – 0.5 cup, chopped
- Cumin, seed – 2 tsp
- Paprika – 1 tsp
- Cinnamon – 0.5 tsp
- Chili powder – 0.5 tsp
- Mushrooms, raw – 3.5 cup, chopped
- Zucchini, cooked from fresh – 0.5 cup, diced
- Vegetable broth, bouillon or consomme – 1 cup
- Tap water – 1 cup
- Coconut milk – 0.5 cup
- Walnuts – 1 cup, chopped
- Tomato, canned – 0.25 cup
- Cocoa powder – 1 tsp
- Lemon juice – 1 tbsp
- Avocado – 0.5 each
- Salt – 1 tsp
- Black pepper – 0.25 tsp
- Cilantro – 2 tbsp