A plant-based twist on the classic recipe that still packs a flavorable punch and a bit of spice.
1 tablespoon olive oil
3/4 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced bell pepper
1-2 teaspoons chili powder
1 teaspoon smoked paprika
1 1/2 cups chopped California walnuts
1/2 cup black beans
1/2 cup kidney beans
1 minced chipotle pepper in adobo sauce plus 1-2 tablespoons adobo sauce from can
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can fire roasted diced tomatoes
Optional garnishes: toasted chopped walnuts, shredded Cheddar cheese, hot sauce, sour cream, sliced radishes, and fresh cilantro leaves
Heat oil in a large saucepan. Add onion, carrot, celery and bell pepper and cook for 5 minutes or until softened. Stir in chili powder and paprika and cook for 1 minute or until fragrant.
Add walnuts, beans, chipotle pepper and adobo sauce, tomato sauce and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
Spoon into bowls and serve with any desired garnishes.
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