Vegan Mushroom Walnut Chili
Loaded with walnuts, mushrooms, and black beans, this hearty vegan chili is packed with flavor and plant-based "meaty" goodness.
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Servings: 5
Ingredients
- 1 tbsp olive oil
- 1 onion minced
- 3 garlic cloves minced
- 2 celery minced
- 1 jalapeño seeded & diced
- 8 oz crimini or white button mushrooms chopped
- 1 cup walnuts* toasted and chopped
- 2 tbsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 4 tbsp nutritional yeast*
- 3 tbsp tomato paste
- 28 oz can crushed tomatoes
- 1 cup water or vegetable broth
- 2 cans (about 3 cups) black beans**1 drained & rinsed
- 1 red bell pepper diced
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp balsamic vinegar
- 1 tbsp lime juice or lemon juice
Instructions
- Heat olive oil in a pot over medium heat. Add onion and cook until the onions start to brown, about 3 minutes.
- Add garlic, celery, and jalapeño. Stir and cook for 2 minutes.
- Add mushrooms and walnuts and cook for 1 minute.
- Add spices (chili powder, cumin, paprika, and nutritional yeast) and stir for 1 minute.
- Add tomato paste and stir for 30 seconds.
- Add crushed tomatoes and water/broth. Cover, bring to a boil, then reduce heat to simmer for 30-60 minutes. Check and stir occasionally to make sure the bottom isn't burning. Add more water/broth if the chili is too thick.
- During the last 10 minutes, stir in the beans, bell peppers, soy sauce, and balsamic vinegar.
- Turn off heat and stir in lime/lemon juice. Taste and add salt/pepper/acid as needed.
- Serve warm with bread or rice, and garnish with your favorite add-ins if desired.
Notes
1) Feel free to switch up the black beans for other types of beans/legumes like kidney beans, pinto beans, lentils, chickpeas, etc. You can also swap out a can of beans for a block (6-8 oz) of crumbled/chopped tempeh (I pulse it in a food processor for a "ground meat" type texture).
GARNISHES: My favorites include cilantro, a squeeze of lime juice, vegan cheese, avocado, vegan sour cream, and diced red onion.