Mushroom Walnut Chili

Get setIngredients

• 1 tbsp olive oil
• 1 onion (minced)
• 3 garlic cloves (minced)
• 2 celery (minced)
• 1 jalapeño (seeded & diced)
• 8 oz crimini or white button mushrooms (chopped)
• 1 cup walnuts* (toasted and chopped)
• 2 tbsp chili powder
• 2 tsp cumin
• 2 tsp smoked paprika
• 4 tbsp nutritional yeast*
• 3 tbsp tomato paste
• 28 oz can crushed tomatoes
• 1 cup water or vegetable broth
• 2 cans (about 3 cups) black beans**1 (drained & rinsed)
• 1 red bell pepper (diced)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp balsamic vinegar
• 1 tbsp lime juice or lemon juice

Recipe yield: 4. Shown for cooking scale, not as a health score.

Make itInstructions

1. Heat olive oil in a pot over medium heat. Add onion and cook until the onions start to brown, about 3 minutes.

2. Add garlic, celery, and jalapeño. Stir and cook for 2 minutes.

3. Add mushrooms and walnuts and cook for 1 minute.

4. Add spices (chili powder, cumin, paprika, and nutritional yeast) and stir for 1 minute.

5. Add tomato paste and stir for 30 seconds.

6. Add crushed tomatoes and water/broth. Cover, bring to a boil, then reduce heat to simmer for 30-60 minutes. Check and stir occasionally to make sure the bottom isn't burning. Add more water/broth if the chili is too thick.

7. During the last 10 minutes, stir in the beans, bell peppers, soy sauce, and balsamic vinegar.

8. Turn off heat and stir in lime/lemon juice. Taste and add salt/pepper/acid as needed.

9. Serve warm with bread or rice, and garnish with your favorite add-ins if desired.

Adapted from ellielikes.cooking