Keto Vegan Chili with Lupini Beans
A spicy keto vegan chili with lupini beans
Servings: 6 servings
- 1 medium onion peeled & chopped
- 5 medium celery sticks chopped in slices
- 2 tablespoons olive oil
- 3 cloves garlic peeled & chopped
- 1 cup hemp hearts
- 2 cups lupini beans
- 1 red bell pepper
- 1 tin chopped tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon cumin
- 1 tablespoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cook the chili
Heat the oil in a large saucepan on a medium heat. Add the celery and onion and cook for 4 minutes.
Add in the garlic, jalapeno, cinnamon, chili powder and cumin and stir for another 2 minutes.
Add the bell peppers and lupini beans and cook for 5 minutes.
Add the tomato paste, chopped tomatoes and hemp hearts. Bring the chili to a boil, then cover and reduce the heat to low and simmer for about 20-25 minutes.
Season with salt and pepper, to taste.
Serve with avocado and cilantro.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 269kcal | Carbohydrates: 10g | Protein: 13g | Fat: 22g | Fiber: 4g