This Vegan Chili is plant-based and oil-free. It uses diced walnuts, canned beans and tomatoes.
Recipe by Cindy Rainey on October 24, 2018
Prep time: PT15M
Cook time: PT120M
Total time: PT135M
Rating
4.93 stars (13 reviews)
Keywords
Vegan Chili
Ingredients
1 yellow onion (diced)
1 Tablespoon garlic (chopped)
1/2 cup vegetable broth (Add more to keep from scorching )
1 red bell pepper (diced)
1 green bell pepper (diced)
10 ounces walnuts (diced)
12 ounces beer (Sub vegetable broth if desired)
4 Tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1 1/2 teaspoon salt (add more at the end for taste)
1 15 oz can pinto chili beans (undrained)
1 15 oz can black chili beans (undrained)
1 15 oz can kidney chili beans (undrained)
1 28 oz can crushed tomatoes (undrained)
1 15 oz can fire roasted diced tomatoes (undrained)
1 8 oz can corn (drained)
1 4 oz can green chilis (sub jalapeños for more heat)
1/2 cup water
1 Tablespoon corn starch
1 Tablespoon cocoa powder (unsweetened)
2 teaspoons agave nectar (can sub real maple syrup)
Categories
Main Course
Soup
Cuisine
American
Steps
Dice vegetables and set aside.
Line a large stew pot with vegetable broth - about 1/2 cup. Add onions, bell pepper, and garlic. Sauté till onions are translucent. Watch bottom of pan and add more broth if necessary so that it doesn't run dry and scorch.
Add seasoning, diced walnuts, beer, and all canned ingredients including beans, tomatoes, corn, and diced chilis. Stir together and bring to a boil.
While chili mixture is coming to a boil, stir together water, cornstarch, cocoa powder, and agave. Stir into pot.
Bring to a boil for a few minutes then reduce heat and simmer for the next two hours, covered.
Nutitrion
Serving Size: 1 serving
Calories: 257 kcal
Carbohydrates: 13 g
Protein: 6 g
Fat: 21 g
Saturated Fat: 2 g
Sodium: 505 mg
Sugar: 4 g
Reviews
Steve on 2019-10-11 (5 stars): YUMMM!
Jacqueline Meldrum on 2019-02-06 (5 stars): That looks great! I do exactly the same and add cocoa to my chilli, it really deepens the flavour. Sharing now!
Elizabeth Shah on 2019-02-04 (5 stars): This chili looks so rich and hearty! Love the idea of thickening with tamale flour--how clever!
Deirdre on 2019-01-30 (5 stars): Girl, you can never have too many chili recipes, and I love that this one is oil-free! Beautiful presentation as well, I think I'm going to invent a "chili-cleanse" and beg you for permission to add this star of a dish!
