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A blue and white bowl filled with keto vegan chili.

Keto Vegan Chili

Yummy Keto Cooking
This keto vegan chili is packed with nourishing plant-based ingredients!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 300 kcal


  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp cocoa powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 ½ tbsp olive oil
  • ½ medium onion, diced
  • 1 large bell pepper, diced
  • 2 jalapeños, minced (deseeded for subtle heat, seeds left in for more heat)
  • 2 cloves garlic, minced
  • 8 oz mushrooms, chopped
  • 1 cup raw pecans, chopped
  • ½ tbsp soy sauce
  • 1 tbsp tomato paste
  • 2 cups vegetable broth
  • 1 cup canned diced tomatoes (not drained)
  • Cilantro to garish (optional)


  • Prepare the spice mixture first. In a small prep bowl, combine all the spices – the chili powder, cumin, paprika, cocoa powder, salt, and pepper. Stir to mix. Set aside for now.
  • In a large pot over medium heat, heat the olive oil. Add the onion and sauté for 3 minutes.
  • Add the bell pepper, jalapenos, garlic, and mushrooms to the pot. Sauté for 5 minutes, stirring occasionally.
  • Stir in the pecans, soy sauce, and the spice mixture. Let cook for 1-2 minutes until fragrant.
  • Add the tomato paste, broth, and diced tomatoes. Let simmer over low heat for 15-20 minutes.
  • Garnish with cilantro and enjoy!


If the chili has reduced too much at the end of the simmering time, add a little extra broth. If the chili is too watery, continue simmering for another 5-10 minutes.
Nutrition facts (approximate per serving): 300 calories, 25.5 g fat, 2.5 g saturated fat, 730 mg sodium, 16.5 g carbohydrates, 6.5 g fiber, 7.5 g sugar, *10 g net carbs*, 6.5 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 12%, Potassium: 14%
Keyword keto vegan chili, low carb vegan chili