Low Carb Vegetarian Chili Recipe

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.

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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.

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Ingredients – Olive oil – Onion, diced – Celery stalk, diced – Red bell pepper, diced – Vegetable juice – Vegetable stock – Water

Instructions 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.

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5. Cover chili and simmer for 40 minutes, stirring occasionally. 6. Enjoy!

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