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Low carb vegan keto chili in a blue dutch oven with cucumber and parsley.
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5 from 11 votes

Vegan Low Carb Keto Chili

An easy vegan Low Carb Keto Chili made with plant-based meat hits the spot perfectly on a cold winter's day while keeping you on your journey toward good health and weight loss. This chili is gluten-free and nut-free and it has the most amazing chili flavor. It's also one-pot and so simple to make. Celery, onions and tomatoes add in loads of nutrition and color.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 249kcal


  • Large pot or dutch oven


  • 2 tablespoons extra virgin olive oil (or avocado oil). Bump up to 2 tablespoon or more if you are doing keto and want the dish to be higher in fat.
  • 1 medium onion (finely diced)
  • 2 stalks celery (finely diced)
  • 5 cloves garlic (minced or crushed)
  • 16 oz plant-based beef (I used Beyond Beef. Use any brand you like.)
  • 14 oz diced tomatoes (use the entire can, juices and all)
  • 2 level tablespoons tomato paste
  • 2 heaping tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (optional, for color)
  • 2 teaspoon sage (dry. Use 2 tablespoon if using fresh. You can use less sage if you prefer, I like the smokiness it adds)
  • 2 cups vegetable stock (or water)
  • 1 tablespoon liquid aminos (optional if soy-free)
  • Salt and ground black pepper to taste


  • Heat the olive oil or avocado oil in a large pot. Add the onions, celery and garlic along with some salt and ground black pepper. Saute five minutes or until the onions are translucent but not brown.
  • Add the meatless beef to the pot and stir it in. Let it cook another five minutes, stirring occasionally to keep it from sticking.
  • Add the tomatoes--diced tomatoes and tomato paste-- to the pot and mix it in. Let it all cook another five minutes until the tomatoes have melted into the rest of the ingredients.
  • Stir in the spices: chili powder, ground cumin and paprika, if using. Add the sage. Let the tomatoes cook another five minutes, stirring frequently.
  • Add 2 cups vegetable stock or water to the pot. Bring to a boil, cover, and let the chili simmer for 30 minutes. To make the chili thicker, you can remove the lid for the last 10 minutes of cooking and let the stock reduce.
  • Stir in the liquid aminos and check seasoning. Add more salt and ground black pepper if needed.
  • Serve hot garnished with parsley, if you like. Chili tastes even better the next day, so this is a great dish to make ahead.


  • If you'd like to add beans to this recipe, add 14 oz of black beans or kidney beans. That would bump up net carbs to around 19 grams per serving, which would still fit within a healthy, low-carb diet although not a keto diet.
  • If you'd like to add more veggies to this chili, choose veggies like bell peppers or zucchini. This will increase carbs, but they'll be healthy carbs, and the veggies will also add more fiber. Make sure you adjust seasoning if you add more veggies--you will likely need more spices.
  • To reduce the fat in this recipe you can reduce the amount of oil to a teaspoon. To make this higher in fat for a keto diet, you can bump up the oil from the suggested two tablespoons to as much as four.


Calories: 249kcal | Carbohydrates: 11g | Protein: 15g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 222mg | Fiber: 2g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 2mg