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Keto Vegetarian Chili

The ultimate make-ahead meal, this Keto Vegetarian Chili is packed with veggies and meaty crumbled tempeh.

Course Soups, Stews & Chilis
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 219 kcal
Author Hello Veggie


  • 1/4 cup avocado oil
  • 1 small onion chopped
  • 1 small green bell pepper chopped
  • 2 cloves garlic minced
  • Salt to taste
  • 2 8-ounce packages tempeh, crumbled
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • A pinch of cayenne optional--you may want to use it if your salsa is mild
  • 1 cup no sugar added tomato salsa
  • 1 cup water or homemade vegetable stock
  • 1 15-ounce can diced fire-roasted tomatoes
  • 1 small zucchini quartered lengthwise and sliced
  • Sour cream or Greek yogurt shredded cheese, and green onions, for serving


  1. Warm the avocado oil in a large saucepan over medium heat. Add the onion, green pepper, garlic, and salt; cook for about 5 minutes, or until vegetables are softened and the onion is just beginning to become translucent.
  2. Stir in the crumbled tempeh. Continue to cook, stirring often, until tempeh is lightly browned, about 5 minutes more.
  3. Add the chili powder, cumin, coriander and cayenne (if using) to the pan. Stir to coat the tempeh and veggies; when the mixture becomes fragrant (about 1 minute), fold in the salsa. Once everything is coated, add the water or stock, tomatoes, and zucchini.
  4. Bring the chili to a simmer, then reduce heat to medium-low. Simmer for 10 minutes to bring the flavors together, then remove from heat. Season with additional salt and pepper if needed.
  5. Serve with sour cream, yogurt, cheese, and/or onions.
Nutrition Facts
Keto Vegetarian Chili
Amount Per Serving (1 /6 of recipe)
Calories 219 Calories from Fat 141
% Daily Value*
Fat 15.68g24%
Protein 11.77g24%
* Percent Daily Values are based on a 2000 calorie diet.