Raise your hands in the air if you a true walnut slayer. Okay, that was supposed to be funny and cool as it relates to one of my all-time favorite 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 but let's just say chili is okay to eat all year round. We are going to use walnuts instead of mock meat or meat in this recipe. This dish will leave you full and questioning how this could be so delicious with walnuts. Walnut vibes are good vibes!
Walnut Chili Ingredients
2 cups walnuts (soak for at least 4 hours)
½ cup cauliflower, chopped enough to fit into a food processor
2 Tbsp chili oil OR olive oil
½ cup diced onion
2 tsp minced garlic
4 Tbsp tomato paste, divided
2 cups vegetable broth, divided
1-2 chili seasoning packets (season to preference), divided
12oz can diced tomatoes (fire roasted taste great)
1 x 15.5oz cans kidney beans
2 x 15.5oz can of black beans
1-2 minced jalapeños
1-2 tsp smoked paprika
salt & pepper to taste
Optional Toppings to make "Frito Pie"
melted vegan cheese
vegan sour cream
Step 1: Add walnuts (drain after soaking) & cauliflower to a food processor and pulse for 20-30 seconds
Step 2: Sauté onions & garlic in oil until soft
Step 3: Add walnut & cauliflower crumbles to the sauté pan and cook until the crumbles start to brown
Step 4: Add 2 Tbsp tomato paste, 1/4 cup vegetable broth, and half of the chili seasoning packet to the pan. Mix well. Cook on medium for 5 minutes. Place to the side
Step 5: Combine the remaining tomato paste, diced tomatoes, kidney beans, black beans, jalapeño, paprika, and remaining vegetable broth in a large pot. Cook on medium for 5 minutes
Step 6: Add walnut cauliflower crumbles to the pot and cook on medium heat until hot throughout. The longer this chili cooks, the better it tastes!
Step 7: Enjoy!