Hearty Vegan Chili

The cooler temperatures have finally arrived and I am loving it. Obviously, the first thing you do when the weather cools down is make chili! I wanted a really hearty and filling recipe so I used walnuts to give this a meatier texture while keeping this totally vegan! I’m super happy with how this came out and I have a feeling this recipe will be popping up a lot on our dinner table.

Serve 8
Cook in 50 minutes

Ingredients
½ cup walnuts
4 cloves garlic, peeled and chopped
1 jalapeno, roughly chopped
1 28oz can diced tomatoes
1 tablespoon soy sauce
2 teaspoons olive oil
1 large white onion
1 tablespoon tomato paste
1 teaspoon cumin
1 15oz can black beans, rinsed and drained
1 15oz can kidney beans, rinsed and drained
½ cup water

Instructions

• In a food processor or blender, pulse the walnuts until finely chopped.
• Add the garlic, jalapeno, tomatoes, and soy sauce to the food processor and pulse 5-10 times until chunky. It should look like a finely chopped salsa.
• In a large pot or dutch oven, add the olive oil and onion.
• Cook the onion over medium heat for 6-8 minutes until translucent.
• Add the tomato paste and cumin and continue to cook for 1-2 minutes.
• Add the tomato mixture, black beans, and kidney beans and stir to combine.
• Cook for 20-25 minutes over medium-low heat, stirring occasionally.
• If the chili gets too thick, add the water and continue to simmer.