Clean recipe · veggiefunkitchen.com
Vegan Chili with Walnuts (The Prize Winner!)
This Vegan Chili is plant-based and oil-free. It uses diced walnuts, canned beans and tomatoes.
Original recipe: veggiefunkitchen.com
- Yield:
- 9 servings
- Prep:
- 15 min
- Cook:
- 120 min
- Total:
- 135 min
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Ingredients
- 1 yellow onion (diced)
- 1 Tablespoon garlic (chopped)
- 1/2 cup vegetable broth (Add more to keep from scorching )
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 10 ounces walnuts (diced)
- 12 ounces beer (Sub vegetable broth if desired)
- 4 Tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 1/2 teaspoon salt (add more at the end for taste)
- 1 15 oz can pinto chili beans (undrained)
- 1 15 oz can black chili beans (undrained)
- 1 15 oz can kidney chili beans (undrained)
- 1 28 oz can crushed tomatoes (undrained)
- 1 15 oz can fire roasted diced tomatoes (undrained)
- 1 8 oz can corn (drained)
- 1 4 oz can green chilis (sub jalapeños for more heat)
- 1/2 cup water
- 1 Tablespoon corn starch
- 1 Tablespoon cocoa powder (unsweetened)
- 2 teaspoons agave nectar (can sub real maple syrup)
Instructions
- Dice vegetables and set aside.
- Line a large stew pot with vegetable broth - about 1/2 cup. Add onions, bell pepper, and garlic. Sauté till onions are translucent. Watch bottom of pan and add more broth if necessary so that it doesn't run dry and scorch.
- Add seasoning, diced walnuts, beer, and all canned ingredients including beans, tomatoes, corn, and diced chilis. Stir together and bring to a boil.
- While chili mixture is coming to a boil, stir together water, cornstarch, cocoa powder, and agave. Stir into pot.
- Bring to a boil for a few minutes then reduce heat and simmer for the next two hours, covered.