Keto Instant Pot Vegetarian Chili

Our Instant Pot vegetarian chili is one for the books! Diced white onion is sauteed with red bell pepper and celery. Baby portobello mushrooms are chopped super fine in a food processor and then sauteed as well, giving the dish a meaty feel with the ultimate umami flavor! Fire-roasted tomatoes are added along with coconut aminos and vegetable broth to make the chili more complex. You will love this low carb vegetarian recipe!

Can I use meatless grounds instead of mushrooms?

Yes, to up the protein content in this dish you can certainly add high protein meatless grounds. To keep it soy-free, look for meatless grounds that are not made with soy protein isolate but with mycoprotein instead.

Is this dish vegan?

Yes, all of the ingredients in this recipe are vegetarian as well as vegan-friendly.

Can I use regular diced tomatoes?

Yes, feel free to use regular diced tomatoes instead of fire-roasted tomatoes. However, we love the flavor that fire-roasted tomatoes give this dish!

Serving suggestions

Since this chili is lower on protein, please make the ultimate vegan pairing by serving this chili with our Keto Vegan Veggie Scramble:

https://my.carbmanager.com/daily-log?dialog=food-detail:ug:1e358713-9448-19c3-8cc0-db897c7c5340

Net Carbs

4.5 g
Fiber

1.5 g
Total Carbs

6.5 g
Protein

1.9 g
Fats

3.7 g

64 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Avocado oil

1.5 tbsp
White onion

0.25 large
Red pepper

0.25 large - 3" diameter x 3 3/4"
Celery

1 large - stalk - 11" to 12" long
Salt, sea salt

0.25 tsp
Portabella mushrooms, raw

13 oz
Salt, sea salt

0.25 tsp
Garlic powder

1 tsp
Apple cider vinegar

1 tbsp
Diced Tomatoes, Fire Roasted

14 oz
Coconut Aminos

1 tbsp
Vegetable broth, bouillon or consomme

7 fl oz

Step 1

Take the stems out of the mushrooms and place them into a food processor. Chop the mushrooms into a very fine dice like a small meat crumble. Do not make the pieces too small, however, because they will shrink during the cooking process.
Step 2

Preheat an Instant Pot on the Saute setting until it says HOT. Add in avocado oil and swirl it around with a spoon to coat. Add in the diced white onion, diced red bell pepper, and diced celery. Cook until the onion is translucent, about 30 seconds to 1 minute. Add a ¼ tsp of kosher salt and stir well.
Step 3

Add the mushrooms to the Instant Pot and stir well. Cook until the mushrooms start to smell browned. Add in the garlic powder then apple cider vinegar.
Step 4

Add in the fire-roasted tomatoes, coconut aminos, and vegetable broth. Set the Instant Pot to high pressure and set for 1 minute. Once the time has elapsed, release the pressure. Taste and adjust any of the seasonings as desired. Serve immediately.