Winter is coming and I wanted to share a warm, hearty dish! Chili is one of my favorite meals to enjoy when it is cooler outside, but I wanted to make it vegetarian/vegan friendly so almost anyone can enjoy it! (except individuals with nut allergies).

As the name suggests, this vegan walnut chili is packed with walnuts, which are rich in antioxidants and are packed with omega-3 fatty acids. Walnuts are also good for brain function and a healthy gut. Enjoy this vegan keto walnut chili, knowing it is packed with some great nutrients!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


5 tablespoon avocado oil
5 medium celery stalks, diced
2 teaspoon fresh garlic, minced
1 1/2 teaspoon ground cinnamon
2 teaspoon chili powder
4 teaspoon cumin
1 1/2 teaspoon smoked paprika
2 medium green bell pepper, diced
1 medium zucchini
8 ounce cremini mushrooms
2 ounce chipotle peppers in adobo sauce
1 1/2 tablespoon tomato paste
15 ounce canned diced tomatoes
4 cup vegetable broth
1/2 cup unsweetened cartoon coconut milk
20 ounce vegan meat crumbles
1 cup walnuts, crushed
1 tablespoon unsweetened cocoa powder

4 tablespoon fresh cilantro
2 medium avocado, sliced
4 tablespoon red radish, sliced
Salt and pepper to taste

Nutrition Summary: This makes a total of 6 servings of Keto Vegan Walnut Chili. Each serving comes out to be 531 calories, 39g fat, 10.5g net carbs, and 30.1g protein.


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