Soak walnuts in warm water for 20 minutes
In a pot (2qt or larger) heat 1/4 c of vegetable broth on medium-high heat
Cook diced onion and diced garlic until onion translucent, about 5 minutes
Add chopped bell pepper and cook about 3 minutes
In a food processor pulse drained walnuts & washed mushrooms, you want a crumble texture, add mixture to pot and cook about 3 minutes
Add chopped cilantro, seasonings, tomato paste, canned tomatoes and remaining veg broth & mix
Cover and simmer for 30 minutes.
Optional serve with cubed avocado.
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