Keto Alkaline Walnut Chilli Con Carne (well, less the carne)
This is a fantastic recipe for those of you who are starting to follow my Alkaline x Keto guidelines (and if you want to know more about that CLICK HERE and let me know!)
This chili is very low carb (less than 7g per serve of net carbs), very high fat (23g fat per serve), and super-alkaline! It will help support nutritional ketosis, and keep your blood pH in that nice, slightly alkaline, range.
It’s also quite protein-rich for those of you who want to get your protein from whole, vegan, alkaline foods – and if you do want to adapt for those meat-eaters in your house you can by just adding minced beef (see here for more info on my ‘eating meat on the alkaline diet‘ approach).
Remember, the data tells us that when you combine the alkaline diet with the keto diet the results are even more powerful. The extra acidity that nutritional ketosis in the regular approach creates causes the benefits of keto to be attenuated after a few weeks. But if you keep it alkaline, the benefits just keep getting stronger and stronger…
We’re really onto something here and just scratching the surface…
Again, if you want to know more about my Alkaline x Keto approach, CLICK HERE and let me know.)
The Keto Alkaline Walnut Chilli
2 tbsp coconut oil
3 stalks celery, finely diced
1 carrot, finely diced
2 cloves garlic, minced
1.5 tsp ground cinnamon
2 tsp chili powder
4 tsp ground cumin
1.5 tsp smoked paprika
2 bell peppers, finely chopped
30g spinach (baby leaves)
2 zucchini, minced or finely diced
1 medium eggplant (aubergine), finely diced/minced
1.5 tbsp tomato paste
1 can diced tomatoes
3 cups of filtred water
1/2 cup coconut milk (from the can, not the carton variety)
1 cup raw walnuts, finely chopped
1/2 cup raw almonds, finely chopped
1 tbsp cacao powder
Himalayan salt & black pepper, to taste
For the ‘rice’
1/2 head of cauliflower
1 clove garlic, minced
1 tbsp coconut oil
1.5 bunch of fresh cilantro (coriander) leaves, torn roughly
1 avocado, sliced
- Start by heating the coconut oil in a large pan over a low-medium heat. Add the celery, carrot, garlic, cinnamon, chilli, cumin and paprika. Stir to coat it all in the oil and heat for 5 minutes (gently).
- Now add the capsicum (bell pepper), eggplant and zucchini and cook for a further 5 minutes
- Now add the tomatoes, tomato paste, water, nuts, cacao, and coconut milk, and reduce the heat a little more. Simmer for about 20 minutes until the sauce has thickened and the vegetables are soft.
- For the final few minutes, stir in the spinach until it has wilted, and then season to taste/.
- To make the cauliflower rice, break the cauliflower down into small-ish pieces and put into a blender or food processor and pulse until it’s broken down to rice sized pieces. Then very quickly fry int he coconut oil with the garlic.
- When you’re ready to serve, spoon the chilli on top of the ‘rice’, and top with the sliced avocado and cilantro