California Walnut Firehouse Chili

By Chef Juliet Greene
Total Time
1 Hr
Serves
6
Serving Size
1 cup
Meal
Dinner Lunch
Course
Appetizers Main

DESCRIPTION

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

Prep Time
15 Mins
Cook Time
45 Mins
Total Time
1 Hr
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

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

  1. 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.
  2. Add walnuts, beans, chipotle pepper and adobo sauce, tomato sauce and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
  3. Spoon into bowls and serve with any desired garnishes.