Vegan Chili with Walnuts (The Prize Winner!)
Recipe: https://recipestripper.com/recipes/f661f9db-5456-4a5f-89bd-04e2a2797e0f
Original source: https://veggiefunkitchen.com/vegan-chili-plant-based-and-oil-free/
Recipe image: https://veggiefunkitchen.com/wp-content/uploads/2018/10/Image-1.jpg

This Vegan Chili is plant-based and oil-free.  It uses diced walnuts, canned beans and tomatoes.  
Yield: 9
Prep time: PT15M
Cook time: PT120M
Total time: PT135M

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
1. Dice vegetables and set aside.
2. 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.
3. Add seasoning, diced walnuts, beer, and all canned ingredients including beans, tomatoes, corn, and diced chilis. Stir together and bring to a boil.
4. While chili mixture is coming to a boil, stir together water, cornstarch, cocoa powder, and agave. Stir into pot.
5. Bring to a boil for a few minutes then reduce heat and simmer for the next two hours, covered.