The Best Vegan Chili

This is the Best Vegan Chili I have ever eaten and it's a flavorful and nutrient-packed dish that combines savory walnuts and mushrooms for a hearty meat alternative. Rich in protein, fiber, and antioxidants, this chili supports heart health and digestive well-being. The diverse mix of vegetables and spices adds essential vitamins and minerals, while the mushrooms provide immune-boosting benefits. Enjoy this satisfying bowl of chili as a delicious way to nourish your body and boost your energy.

Ingredients

1 cup Walnuts, finely chopped

2 cups Mushrooms, finely chopped (button or cremini mushrooms work well)

1 Tablespoon Olive Oil

1 large Onion, diced

3 cloves Garlic, minced

1 Bell Pepper, diced (any color)

2 medium Carrots, diced (optional)

2 Celery Stalks, diced

1 can (14.5 oz) diced Tomatoes

1 can (15 oz) Black Beans, drained and rinsed

1 can (15 oz) Kidney Beans, drained and rinsed

1 cup Vegetable Broth

1 Tablespoon Chili Powder

1 tsp ground Cumin

1 tsp Smoked Paprika

1/2 tsp dried Oregano

1/2 tsp ground Coriander

Salt and Black Pepper, to taste

1 Bay Leaf

1 cup Corn Kernels (fresh, frozen, or canned) (optional)

Fresh Cilantro, chopped (for garnish)

Avocado, sliced (for garnish)

Lime Wedges (for garnish)

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the chopped walnuts and mushrooms. Sauté for about 5-7 minutes, until the mushrooms release their moisture and the mixture becomes slightly browned.

Once it resembles a meat-like consistency season lightly with salt and pepper to taste.

Add the diced onion, garlic, bell pepper, carrots, and celery to the pot. Cook for another 5 minutes, until the vegetables start to soften.

Stir in the chili powder, cumin, smoked paprika, oregano, and coriander. Cook for 1-2 minutes until the spices are fragrant.

Add the diced tomatoes, black beans, kidney beans, vegetable broth, and bay leaf to the pot. Stir well to combine all the ingredients.

Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally. Add the corn during the last 10 minutes of cooking, if using.

Remove the bay leaf. Taste and adjust the seasoning with salt and black pepper if needed.

Garnish with chopped cilantro, sliced avocado, and lime wedges before serving.

Note: You can interchange the beans for whatever type you prefer.