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vegan beanless chili

Vegan Beanless Chili

Course Soup
Cuisine Vegan
Keyword oil free
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 cup walnuts
  • 1 yellow onion
  • 2 cups vegetable broth
  • 3 cloves garlic
  • 1 bell pepper
  • 8 oz baby bella mushrooms
  • 1 jalapeno
  • 3 tbsp fresh cilantro
  • 1 tbsp liquid aminos
  • 1 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp chipotle powder
  • 2 tbsp tomato paste
  • 1 can diced tomatoes (no salt) 14 oz
  • 1 can crushed tomatoes (no salt) 15 oz
  • 1 avocado optional

Instructions

  1. Soak walnuts in warm water for 20 minutes

  2. In a pot (2qt or larger) heat 1/4 c of vegetable broth on medium-high heat

  3. Cook diced onion and diced garlic until onion translucent, about 5 minutes

  4. Add chopped bell pepper and cook about 3 minutes

  5. In a food processor pulse drained walnuts & washed mushrooms, you want a crumble texture, add mixture to pot and cook about 3 minutes

  6. Add chopped cilantro, seasonings, tomato paste, canned tomatoes and remaining veg broth & mix

  7. Cover and simmer for 30 minutes.

  8. Optional serve with cubed avocado.

Recipe Notes

Optional- serve with cubed avocado and brown rice. 
You can use 2 cans of diced tomatoes, the crushed tomatoes give you a bit less chunky texture - just choose no salt added.
Feel free to add more chopped veggies- add them when you add the bell pepper. 
If chili is too thick for your liking add more vegetable broth