Frito Pie Walnut Chili Recipe Raise your hand's air if you are a true walnut slayer. Okay, that was supposed to be funny and cool as it relates to one of my all-time favorites, hip-hop songs from Notorious B.I.G. Back to food. I always wondered when the right time to cook chili is? Wintertime makes sense since it is cold, and I don't mind chili on my B.B.Q. Vegan hot dog in the summer. Let's just say chili is okay to eat all year round. This chili recipe will be different in the ingredients, but you can not taste the difference in flavor and textures. We are going to use walnuts instead of mock meat or meat. This dish will leave you full and questioning how this could be so delicious with walnuts. Walnut vibes are good vibes!
1 chili seasoning packet (Chili mix)
1 -2 tsp smoked paprika
12 oz can diced tomatoes
2 cups vegetable broth
½ cup onion diced
2 cups walnuts
½ cup cauliflower, chopped enough to fit into a food processor
2 Tbsp chili oil Or olive
2 tbsp tomato paste
1 - 2 minced jalapeño
2 tsp minced garlic
1 x 15.5 oz cans kidney beans
2 x 15.5 oz can of black beans
Salt & Pepper to taste
Melted vegan cheese
Chives Vegan sour cream (Optional)
Step 1 Add walnuts & cauliflower to a food processor and pulse for 20 -30 seconds (Soak Walnuts for 4-5 Hours)
Sauté onions & garlic in chili oil
Add a little oil followed by walnut & cauliflower crumbles to the pan and cook until the crumbles start browning.
Add 4 Tbsp tomato paste, 1/4 cup vegetable broth, and half of the chili seasoning packet to the pan. Cook on medium for 5 minutes. Mix well and place to the side
Combine the remaining tomato paste, diced tomatoes, kidney beans, jalapeño, and vegetable broth in a large pot. Cook on medium for 5 minutes
Add your crumbles and cook for 10 more minutes or until warm throughout.
Enjoy with your favorite chili toppings.
Extra ingredients: Corn Chips melted cheese Green onions Sauce of choice