Keto Vegan Walnut Chili
Dinners + Mains

Keto Vegan Walnut Chili

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Winter is here and I love making warm dishes! Chili is one of my favorite meals to enjoy when it is cold out, but I wanted to make it vegetarian/vegan friendly so almost anyone can enjoy it! (except individuals with nut allergy’s).


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Keto Vegan Walnut Chili
Nutrition Info Print Recipe
  • Total: 40 m
  • Servings:


  • 5 tbsp avocado oil
  • 5 medium celery stalks, diced
  • 2 tsp fresh garlic, minced
  • 1 1/2 tsp ground cinnamon
  • 2 tsp chili powder
  • 4 tsp cumin
  • 1 1/2 tsp smoked paprika
  • 2 medium green bell pepper, diced
  • 1 medium zucchini
  • 8 oz cremini mushrooms
  • 2 oz chipotle peppers in adobo sauce
  • 1 1/2 tbsp tomato paste
  • 15 oz canned diced tomatoes
  • 4 cups vegetable broth
  • 1/2 cup unsweetened cartoon coconut milk
  • 20 oz vegan meat crumbles
  • 1 cup walnuts, crushed
  • 1 tbsp unsweetened cocoa powder
  • 4 tbsp fresh cilantro
  • 2 medium avocado sliced
  • 4 tbsp red radish sliced
  • salt to taste
  • pepper to taste


  1. Measure out and prepare all the ingredients.
  2. In a pan, heat up the avocado oil and add the celery. Cook until softened up while stirring occasionally, about 4-5 minutes.
  3. Add garlic, cinnamon, chili powder, cumin, and smoked paprika. Stir this together until well combined.
  4. Add bell pepper, zucchini, and mushrooms. Season with salt and pepper to taste. Cook this for 4-6 minutes.
  5. Add the chipotle pepper, tomato paste, tomatoes, vegetable broth, coconut milk, vegan meat crumble, walnuts, and unsweetened cocoa powder. Stir until well combined. Let this cook for 20-25 minutes until the chili is thick and hot.
  6. Top the chili with fresh cilantro, avocado slices, and sliced radishes. Season with additional salt and pepper to taste.
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