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Low Carb Vegetarian Chili Recipe

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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.

If you’re looking for even more great dishes, check out our easy chili recipes, too!

low carb chili vegetarian recipe

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.


delicious chili for vegetarians and low carb counters

Specialty Ingredients:

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.

low carb chili recipe vegetarian dinner

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.

vegetarian dinner of low carbohydrate chili

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.

low carb vegetarian chili recipe

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.

Easy peasy!

What are the best toppings for this keto chili recipe? 

When you make a large pot of this low carb chili recipe, be sure that you have topping on hand! Since chili is typically a comfort food, use toppings that compliment this yummy chili recipe. 

Diced green onions, diced green peppers, green chilies, and a dollop of sour cream are a few of my favorite toppings for this homemade chili. Fresh cilantro is an awesome flavor as well and pairs well with the remaining ingredients. 

You can also pair this recipe with low carb cornbread for the perfect meal! 

How often can I eat this low carb dinner recipe? 

That’s the thing about this easy chili recipe. If you’re looking for a low carb version like this, and a good chili that has a ton of flavor, why not make it your favorite chili recipe to eat quite often? 

A little bit of meal planning is all that needs to happen so that this great recipe is on your dinner table a few times a month. 

If you’re on a vegan diet and are looking for a way to make this traditional chili recipe into a vegan chili recipe, just omit anything dairy. This recipe is a great way to appeal to a wide variety of dietary needs and wants, and is simple and easy to alter. 

I think that this is a delicious vegetarian recipe that helps to control your carb intake. I might even go out on a limb and say that this is the best low carb keto chili recipe, ever! 

best ever vegetarian chili recipe

Low Carb Vegetarian Chili Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

How awesome is this Low Carb Vegetarian Chili recipe?! It's savory and complex in flavor, and the perfect comfort food.


  • 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


  1. Place olive oil in a large stock pot over medium low heat.
  2. Add diced onion, celery, and bell pepper. Sautee these veggies until they're tender and the onions are translucent.
  3. Add vegetable juice, stock, water, diced tomatoes (including juice), diced tomatoes with chilies (including juice), and squash. Stir to combine.
  4. Season the chili with chili powder, paprika, garlic powder, cumin, black pepper, and cayenne.
  5. Cover chili and simmer for 40 minutes, stirring occasionally.
  6. Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 525mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Patti Fitzgibbons

Saturday 13th of June 2020

I did make this!, it’s wonderful! I added lentils and some canned organic pumpkin because I didn’t have squash, plush fresh spinach I had to use up. Everything else was the same. It’s still low glycemic and high fiber. I’m prediabetic. I let my husband taste it because he needs to eat more veggies not only for his health but for Alzheimer’s. Diet is a big part of it. He LIKED it!. So congratulations on a delicious recipe even my husband will eat!

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