BEST EVER VEGAN CHILI RECIPE

BEST EVER VEGAN CHILI RECIPE

Ingredients

For The Walnut Mixture:

½ cup walnuts

½ ounce dried shiitake mushrooms

For The Vegan Chili:

2 tablespoons olive oil

2 large onions, chopped (about 2 cups)

3 stalks of celery, chopped

2 jalapeños, seeded and chopped

1 tablespoon ground cumin

¼ cup chili powder

3 tablespoons tomato paste

6 cloves of garlic, minced

1 28-oz can diced tomatoes (with juices)

1 can (15 oz.) low sodium black beans, drained and rinsed

1 can (15 oz.) Cannellini beans, drained and rinsed

6 cups of vegetable stock or water

3 tablespoons soy sauce

¾ cup medium coarse bulgur

½ cup cilantro, roughly chopped – plus more as garnish

Optional Garnishes:

1 ripe avocado, cut into small pieces

1 radish, sliced thinly (watermelon radish if you can find)

¼ cup whole kernel corn

1 lime, cut into wedges

Instructions

Place walnuts and dried shiitake mushrooms in the bowl of a food processor and process until finely ground, 30-45 seconds. Transfer to a bowl and set aside.

To make the Vegan Chili: Heat olive oil in a heavy bottom pan (like a Dutch oven) over medium-high heat. Add in onion, celery, and jalapenos. Cook, stirring frequently, until onions begin to brown, 7-9 minutes.

Reduce heat to medium and stir in cumin, chili powder, tomato paste, and garlic. Cook, stirring constantly, until fragrant, for about 1 minute.

Add in diced tomatoes, black beans, kidney beans, vegetable stock, soy sauce, bulgur, and the processed walnut-shiitake mushroom mixture.

Put the lid on, bring the mixture to a boil, and then let it simmer until it thickens to your liking, 25-30 minutes. The longer it simmer the thicker it will become.

Stir in the cilantro right before serving.

Ladle into bowls and top it off with the garnishes. Cool. Enjoy it!

BEST EVER VEGAN CHILI RECIPE VIDEO