Ingredients
Scale
- 1 cup chopped walnuts
- 1 diced onion
- 2 minced garlic cloves
- 1 diced bell pepper
- 2 diced carrots
- 2 cans (15 oz each) drained and rinsed black beans
- 1 can (15 oz) drained and rinsed kidney beans
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking as needed
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté for about 3 minutes until soft and fragrant.
- Add the diced bell pepper and carrots, cooking for another 5 minutes until they are softened.
- Fold in the chopped walnuts and cook for an additional 3 minutes to enhance their flavor.
- Add the black beans, kidney beans, crushed tomatoes, and vegetable broth, followed by chili powder, cumin, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat and let the chili simmer on low for about 30 minutes, stirring occasionally.
Notes
Let it simmer for deeper flavors. Options for ingredient swaps include using chopped mushrooms instead of walnuts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg