Vegan Keto Walnut Chili
We're prepping for fall weather early this year with this vegan and walnut chili. Filled with anti-inflammatory qualities, this chili contains heart-healthy fats, and tempeh as a plant-based protein.
Yes, it's true that soy products can be controversial and are a sticky subject. Dr. Steven Gundry has done a number of soy studies and concludes that the added estrogen can lead to digestive problems, immune system breakdown, cognitive decline, and reproductive disorders. With all this in mind, it’s only fair to acknowledge that soy can be a wonderful source of fiber and protein in moderation.
When picking proper soy, I recommend the fermented soybeans over the processed soybeans meaning, pick tempeh over tofu. It’s also a matter of picking the right products and brands. Tempeh like BHOGA yellow pea breaks down the phytic acid and anti-nutrients from the beans, which makes it far easier to digest and absorb.
Of course, soy is completely up to your discretion. If you choose to eat it, eat it mindfully and do your research on the source. Oh, and put it in this chili. ;)
Vegan Keto Walnut Chili
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 1/2 tsp ground cinnamon
2 tsp chili powder
4 tsp ground cumin
1 ½ tsp smoked paprika
3 stalks celery, finely diced
2 bell peppers, finely diced
2 zucchinis, chopped
5 mushrooms
1 ½ tbsp of tomato paste
2 cups of chopped tomatoes
3 cups water
1/2 cup coconut milk
2 1/2 cups tempeh
1 cup raw walnuts. minced
Salt and pepper to taste
Optional toppings to serve:
Fresh cilantro
Avocado
Radishes
Directions: Heat olive oil in a large pot. Cook celery for a few minutes. Add in the garlic, cinnamon, chili powder, cumin and paprika. Stir until fragrant. Add the remaining veggies. Add the chipotle, tomato paste, tomatoes, water, coconut milk, soy meat, walnuts and cocoa powder. Reduce the heat to medium-low and simmer for about 20-25 minutes until thick and the vegetables are soft. Season with salt and pepper, to taste. Top with avocado, radishes, and cilantro.
Our plant-based expert, ABBIE BEAR
Abbie studied nutrition at Chapman University from 2012 until 2016 and became a certified yoga instructor in 2015 at Ra Yoga. After having her own health struggles, Abbie credits yoga and her nutrition education to saving her -- body and mind. Through her experience of recipe testing in Los Angeles and working at a holistic cancer center, her drive to understand and educate herself on nutrition only continues to grow. She currently advises in nutrition and teaches yoga in Orange County.