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Vegan Mushroom Walnut Chili
Recipe Intro From ellielikescooking

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

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! -@ellielikescooking

Recipe

Prep time 15mins
Cook time 45mins
Yield: Serves or Makes 5
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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.

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