California Walnut Firehouse Chili

Name: California Walnut Firehouse Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 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

Total Time

1 Hr

Serves

Serving Size

1 cup

Meal

Dinner Lunch

Description

A plant-based twist on the classic recipe that still packs a flavorable punch and a bit of spice.

Ingredients

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

PREPARATION

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.

NUTRITION

Calories: 310 cal
Total Fat: 22 g
Saturated Fat: 2 g
Polyunsaturated Fat: 4.61 g
Monounsaturated Fat: 14.22 g
Cholesterol: 0 mg
Sodium: 690 mg
Carbohydrates: 23 g
Dietary Fiber: 8 g
Protein: 9 g