Description

This hearty vegan chili uses walnuts instead of meat for a filling, plant-based chili! It’s packed with tons of umami flavor so you won’t miss the meat!

Ingredients

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½ cup walnuts
4 cloves garlic, peeled and chopped
1 jalapeno, roughly chopped
1 28oz can diced fire roasted tomatoes
1 tablespoon soy sauce (see note)
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

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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.

Notes

Gluten Free Tips: If you want to keep this recipe gluten-free, be sure to use gluten free soy sauce or tamari.

Slow Cooker Directions: If you want to make this recipe in a Crockpot, follow directions in steps 1-5 then transfer the onion mixture to your slow cooker. Add the rest of the ingredients and cook on low for 5-6 hours or high for 3-4 hours.