Easy Vegan Chili

A meatless easy vegan chili filled made meaty with walnuts and sun-dried tomatoes and sautéed with onions, peppers, tomatoes, beans.

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Total Time: 1

Servings:

Calories: 257kcal

Author: Sarah McMinn

Ingredients

CHILI

2 tablespoons cold-pressed olive oil or vegetable broth*
1 large yellow onion, diced
2 red bell peppers, cored, seeded, and diced
1 medium poblano pepper, cored, seeded, and diced
1 cup raw walnut pieces*
3 ounces no-salt-added, dry-packed sun-dried tomatoes
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon sea salt or to taste
½ teaspoon ground coriander
2 28-ounce cans unsalted whole peeled tomatoes in juice
2 15-ounce cans kidney beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 cup filtered water
2 tablespoons balsamic vinegar
1 ½ tablespoons reduced-sodium tamari*
1 tablespoon pure maple syrup or coconut sugar

RECOMMENDED TOPPINGS

Sliced avocado
Halved grape tomatoes
Thinly sliced scallions
Fresh cilantro, stemmed and chopped
Crushed tortilla chips
Cashew Sour Cream, page 303*

US Customary - Metric

Instructions

Heat the olive oil in a large stockpot over medium heat. Add the onion, red peppers, and poblano pepper, and sauté for 6 minutes, or until the peppers are just beginning to soften and the onions are generously flecked with golden-brown edges, stirring occasionally.
Meanwhile, add the walnuts and sun-dried tomatoes to a food processor and pulse 30 times, or until roughly minced and crumbly. Transfer to the stockpot along with the garlic, chili powder, smoked paprika, cumin, oregano, sea salt, and coriander. Decrease the heat to medium-low and sauté for 4 minutes, or until the spices are wafting a rich, toasted scent, stirring frequently.
Add the whole peeled tomatoes with juice and bring to a simmer, using a spoon to thoroughly crush them to the desired size as they heat. Add the kidney beans, black beans, and water, and continue to simmer for 5 minutes, stirring occasionally.
Then, stir in the balsamic vinegar, tamari, and maple syrup, and decrease the heat to medium-low. Partially cover, leaving the lid askew, and simmer for 30 minutes, stirring occasionally to prevent burning.
Cover completely and continue to simmer for at least another 45 minutes but preferably 1 hour or longer, stirring occasionally to prevent burning. Taste and season with more sea salt, if desired.
Ladle into bowls, layer on the toppings, and get cozy. Refrigerate leftovers up to 4 days or freeze for up to 1 month.

Notes

No Oil? No Problem | To keep this dish oil-free, opt for vegetable broth instead of olive oil.
No Nuts? No Problem | To keep this dish nut-free, use raw shelled sunflower seeds instead of walnuts and omit the Cashew Sour Cream.
No Soy? No Problem | To keep this dish soy-free, swap out the reduced-sodium tamari for coconut aminos.
Leftovers? | This chili is even better on the second day after the flavors have mingled overnight!

Nutrition