Mexican Vegan Keto Chili With Lupini Beans

Feast upon a heartwarming vegan keto chili that packs a big flavor punch. You’ll be wondering where this must-have spice-me-up-mexican-style dish has lupini bean all your life! It’s fun when we can kick the carbs to the curb, and fill up with the fresh home-cooked plant based goodies that we adore. Healthy done this good is literally love on a plate - and you’ll want more!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drizzle the olive oil in a medium pan over medium heat.

Step 2

Add the onion, celery, peppers, garlic, lupini beans and walnuts, and cook for 5 minutes stirring frequently.

Step 3

Add the cumin and red chili flakes, stir and cook for a minute more.

Step 4

Add the diced tomatoes, tomato sauce and water, stir and bring to boil over medium heat, then simmer over low heat for 10 minutes.

Step 5

Divide into serving bowls, top with avocado slices, garnish with fresh parsley and sliced lemon or lime.

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