"Loaded with walnuts, mushrooms, and black beans, this hearty vegan chili is packed with flavor and plant-based “meaty” goodness. Gluten-free, oil-free, and ready in under an hour!"
Vegan Mushroom Walnut Chili
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Recipe Intro From ellielikescooking
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Prep time 15mins
Cook time 45mins
Serves or Makes: 5
Recipe Card
ingredients
- 1/2 onion, minced
- 3 garlic cloves, minced
- 2 ribs celery, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and diced
- 8 ounces cremini mushrooms, chopped
- 1 cup walnuts, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 2 teaspoons paprika
- 1/4 cup nutritional yeast
- 1 (28 ounce) can crushed tomatoes
- 3 tablespoons tomato paste
- 3/4 teaspoon salt, or more to taste
- 1 cup water or vegetable broth
- 2 (15 oz) cans black beans, drained and rinsed
Method
Step 1
Cook the onion, garlic, and celery in 1 tbsp olive oil or a splash of water in a pot on the stove over medium heat.
Step 2
When the onions turn translucent, add bell pepper, jalapeño, mushrooms, and a pinch of salt. Stir occasionally to prevent burning, and cook a few minutes until the mushrooms have softened and released some of their liquid.
Step 3
Add walnuts and spices and toast for about 30 seconds, stirring frequently. Then add in crushed tomatoes, water or vegetable broth, tomato paste, salt, and pepper. Bring to a boil then cover and simmer on low heat for 30-60 minutes. Check and stir occasionally to make sure the bottom isn't burning. Add more water/broth if the chili looks too thick for you.
Step 4
During the last 10 minutes, stir in the beans.
Step 5
Serve warm with bread or rice, and garnish with your favorite add-ins if desired.