I love this Low Carb Vegetarian Chili Recipe. It’s simple and fun, and perfect for a Meatless Monday meal or as a low carb meal. So versatile, it’s fun.
And, if you’re on a low carb diet like the Keto diet or similar, this chili is perfect. With only 11 grams of carbs per serving, you can be confident this would make a great low carb dinner.
I love this veggie chili, but if you’re looking for more ideas, be sure to check out these 20+ Comforting Chili Recipes that are so perfect for this winter. You’re definitely going to enjoy a big bowl of warm yum, that’s for sure.
But back to this beautiful bowl of comfort. You know you should just feel free to load up a mug of chili now and grab a good book because it’s going to make you crave cuddling on the couch.
And while most vegetarian chili recipes are chock-full of black beans to replace the ground beef, this easy recipe is so not. Just great veggies sauteed in a large saucepan and served over cauliflower rice, if you want a little extra yum.
Plus, it’s gluten-free if you just make sure your spices trend that way. Perfection in a bowl.
Let’s do this.
How to Make Low Carb Vegetarian Chili
Place olive oil in a large stock pot over medium low heat.
Add diced onion, celery, and bell pepper.
Sautee these veggies until they’re tender and the onions are translucent.
Add vegetable juice, stock, water, diced tomatoes (including juice), diced tomatoes with chilies (including juice), and squash.
Stir to combine.
Season the chili with chili powder, paprika, garlic powder, cumin, black pepper, and cayenne.
Cover chili and simmer for 40 minutes, stirring occasionally. Or, if you’d like to make this in the slow cooker, you can always just pop the chili into that on high for 2-4 hours.
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Low Carb Vegetarian Chili Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
Must Have Resources:
When making Low Carb Vegetarian Chili at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
Main Dish: Boneless BBQ Pork Ribs
Vegetable Side: Two Cheese Squash Casserole
Starch Side: Parmesan Ranch Oven Steak Fries
Refreshing Drink: Candy Apple Mocktail
Best Vegetarian Recipes:
Once you make this Low Carb Vegetarian Chili Recipe, you’ll be hungry for more. Not because this low carb chili isn’t filling, but because it’s so good, you’ll want more. LOL! So, I pulled together the best vegetarian recipes you’ll find anywhere.
More Low Carb Recipes:
If you’re searching for the best low carb recipes, I have a wealth of ideas for you. They’re all so tasty and fun–and easy to make. I love eating low carb, and these recipes show it.
How Long Does Low Carb Vegetarian Chili Last?
If you want to leave your chili out for a party or one of those all-day-snacking events that you sometimes have if you’ve got kids…well, I’d recommend using the slow cooker to keep it warm. But you can definitely keep it out for a day and not have to worry.
To keep your low carb chili overnight, though, it definitely needs to be in an airtight container in the fridge.
In the fridge, this chili recipe will last at least 7-10 days, as long as you’re putting it in an airtight container–that’s really key to keep it from getting eww.
Then, you can just pop them into a microwave-safe bowl and warm it up.
Can You Freeze Low Carb Vegetarian Chili?
Yes, absolutely. This is a great main dish to do meal planning with. Just portion your low carb chili into small airtight dishes then pop them into the freezer.
When you’re ready to have a bite, you’ll want to defrost and then warm the vegetarian chili in the microwave.
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 2 cups vegetable juice
- 2 cups vegetable stock
- 2 cups water
- 1 can diced tomatoes
- 1 can diced tomatoes with green chilies
- 1 butternut squash, peeled, deseeded and diced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- Pinch of cayenne
- Place olive oil in a large stock pot over medium low heat.
- Add diced onion, celery, and bell pepper. Sautee these veggies until they're tender and the onions are translucent.
- Add vegetable juice, stock, water, diced tomatoes (including juice), diced tomatoes with chilies (including juice), and squash. Stir to combine.
- Season the chili with chili powder, paprika, garlic powder, cumin, black pepper, and cayenne.
- Cover chili and simmer for 40 minutes, stirring occasionally.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 66 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 525mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 2g