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Best Slow Cooker Vegan Keto Chili
Keto chili is a warm and comforting dish bursting with flavors and textures. Traditionally, chili is prepared using ingredients that aren’t compliant with a Keto diet, like corn, dairy products, and legumes. However, this vegan and low-carb version is meat-free, dairy-free, and gluten-free. This Keto chili slow cooker recipe requires under 10 minutes of active work, and the slow cooker takes care of the rest.
How to Make It
Step 1
Pour the olive oil into a pan over medium heat. Finely chop the celery and onions. Cook for 3 minutes, regularly stirring.
Step 2
Mince the garlic, and finely chop the jalapeno and green bell peppers. Add them to the onions and celery. Cook for another 2 minutes.
Step 3
Transfer the cooked vegetables to the slow cooker. Finely chop the mushrooms, zucchini, and roughly chop the almonds. Add them to the slow cooker.
Step 4
Add the cumin, paprika, cinnamon, chili powder, cocoa powder, vegetable stock, salt, water, and tomato paste. Turn the slow cooker on and place the lid on—Cook for 4 hours on low or 2-3 hours on high.
Step 5
Once cooked, mix in the coconut milk and lemon juice. Taste the chili and adjust the seasoning if needed. Ladle the chili into 6 bowls.
Step 6
Finely chop the cilantro. Garnish the chili bowls with a little bit of cilantro and lemon wedges. Serve immediately.
Ingredients
- Extra virgin olive oil
4 tbsp
- Celery
2 medium – stalk – 7 1/2″ to 8″ long
- Onion
0.25 small
- Garlic
1 clove
- Jalapeno peppers
0.5 regular – approx 2″ long
- green bell pepper
0.25 small
- Mushrooms
300 g
- Zucchini, raw
0.5 medium
- Almonds
0.5 cup, whole pieces
- Vegetable broth, bouillon or consomme, low sodium
1 cup
- Boiling water
1 cup
- Tomato paste
1 tbsp
- Cocoa powder
1 tsp
- Cumin, ground
2 tsp
- Paprika
1 tsp
- Cinnamon
0.5 tsp
- Chili powder
0.5 tsp
- Salt
0.75 tsp
- Coconut milk
0.25 cup
- Lemon juice
1 tbsp
- Cilantro
0.25 cup, chopped
