This recipe is shared from my veg keto blog. Of course, you can use meat instead of TVP if that’s your preference!
On a cold and snowy day, this vegan keto chili will keep you warm and cozy. Instead of high-carb beans, the main ingredients are cauliflower rice (our beloved keto-land friend!) and textured vegetable protein, which adds a nice texture, and, well, protein. Toppings and/or eggs can add additional protein. Tell your non-vegetarian friends to shut the #$&% up with their “But where do you get your protein?” questions. And then feed them this hearty chili, topped with whatever suits your diet: avocado, cheese, coconut yogurt, Greek yogurt, sour cream, or vegan subs. The actual chili serving is relatively low in calories, so go wild with those toppings (the best part, right?! Aside from, um, the chili…) This is one of those dishes that everyone can enjoy, whether keto/vegan/vegetarian or not. Plus it’s a one-pot dish that serves a handful. Or portion it out and freeze some for later — it’s always nice to have homemade frozen meals for those days when you don’t feel like cooking.
A few notes:
* Adjust the spices to your liking… especially if you’ve got a cold!
* TVP is made from soy. If you have a soy allergy, omit the TVP! If you’re able to eat gluten, you can use seitan to replace the protein. If neither of those options are available to you, just add several cups of leafy green veggies: kale, bok choy, spinach, Brussels sprouts, etc. You might need to watch your macros more closely, but your body will appreciate the iron and other minerals.
* Serve alongside eggs and red or green chile sauce for a pseudo-huevos rancheros-style breakfast.
* Never heard of cauliflower rice? It’s just raw cauliflower cut into little pieces like rice. You can sometimes find it in the frozen section of the grocery store, but you can also make your own by throwing chunks of fresh cauliflower into your food processor and processing until it’s a uniform grain-size.
* If your supermarket doesn’t already carry it, you can find TVP at your local natural foods store — sometimes in the bulk section. If not, you can order it online.
* If have pumpkin on hand, don’t be afraid! Pumpkin is a delicious flavor to incorporate into a chili like this.
# Vegan Keto High-Protein Chili
* 4 cups water
* 2 cups cauliflower, riced
* 1 medium carrot, diced into small pieces
* 1/2 small/medium onion, diced into small pieces
* 4 tbsp tomato paste
* 1/2 cup diced tomatoes
* 2 tbsp nutritional yeast
* 2 tbsp Earth balance (or other buttery spread or savory oil)
* 1 tbsp cumin powder (mesquite cumin is especially nice!)
* 1 tbsp garlic powder
* 1 tbsp chili powder
* 1 tsp fennel seeds
* chili sauce/sriracha/hot sauce (optional, to taste)
* cocoa powder (THAT’S RIGHT! optional, to taste)
* 3/4 cup textured vegetable protein (TVP)
In a medium pot, bring the water to a gentle boil. Add the veggies and seasonings. Stir occasionally, turning down the heat if it gets too bubbly, and let it cook until the veggies get soft – about 10 minutes. Add the TVP. It will rehydrate and thicken up the chili – about 5 minutes. Add more water if necessary and adjust your spices. Simmer and flavor to your heart’s content.
Serve hot with all the glorious toppings you want. Garnish with cilantro. If you’re cooking to impress, serve alongside toasted and buttered dinner rolls.
Makes 6 servings.
# Nutritional Info
Total fat: 4 g
Total carbs: 11 g
Fiber: 5 g
Sugar: 5 g
**Net carbs: 6 g**
Protein: 9 g