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Starting with a warm and comforting bowl of chili on a cold winter evening is an experience that few can resist. And if you are following a low-carb or vegan diet, finding the perfect recipe can be quite the challenge. Well, don’t worry because we’ve got you covered with not one but two amazing chili recipes that are perfect for all kinds of dietary restrictions. First up is the vegan chili cornbread casserole. This hearty dish is packed with plant-based protein and tons of flavor. The chili is made with a variety of veggies, beans, and spices that complement each other perfectly. And the cornbread topping is just the right amount of sweet and savory. Plus, the whole thing comes together in just one casserole dish for easy cleanup. To start, sauté some onion and garlic until softened. Then add in diced bell pepper and celery and cook until they start to soften as well. Next, add in a can of tomato sauce, diced tomatoes, chili powder, cumin, and smoked paprika. Let everything simmer together for a bit until the flavors have a chance to meld together. Then add in some canned kidney beans and corn, and let the chili cook for a little while longer. Meanwhile, you can prepare the cornbread batter. Simply mix together some cornmeal, flour, baking powder, and salt in a bowl. In a separate bowl, whisk together some almond milk, applesauce, and maple syrup. Then add the wet ingredients to the dry ingredients and stir until everything is combined. Now it’s time to assemble the casserole. Pour the chili into a baking dish and then spoon the cornbread batter on top. Bake in the oven until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Serve with some fresh cilantro on top and enjoy! Next up is a keto-friendly chili that can be made on the stove, in an instant pot, or in a slow cooker. This recipe is perfect for anyone following a low-carb or ketogenic diet, as it is packed with healthy fats and protein. Plus, it’s super flavorful and easy to customize to your liking. To start, brown some ground beef in a large pot or instant pot. Then add in some onion, bell pepper, and garlic and cook until softened. Next, add in a can of diced tomatoes, tomato sauce, and beef broth. Season the chili with chili powder, cumin, and paprika. If you prefer your chili to be spicier, you can also add in some cayenne pepper or jalapeño. If you’re using a slow cooker, transfer the beef mixture to the slow cooker and let it cook on low for several hours. If you’re using an instant pot, simply close the lid and set it to manual mode for about 30 minutes. If you’re cooking on the stove, let the chili simmer for at least an hour. When the chili is almost done, add in some chopped kale or spinach for an added boost of nutrients. Serve the chili in bowls topped with some shredded cheese and diced avocado. No matter which recipe you choose, you’re sure to enjoy a healthy and satisfying bowl of chili that meets all your dietary needs. These recipes are perfect for meal prep, leftovers, or feeding a crowd. So go ahead, get your chili fix and enjoy all the warming flavors of winter in one bowl.

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