We're putting a veggie spin on our favorite classic chili, and guys I promise, you won't miss the meat here. We've filled this hearty chili with carrots, red bell peppers, celery, chopped walnuts (for a meaty texture), and plenty of @bushsbeans for the ultimate cozy chili to warm you from the inside out.
shredded cheese, sour cream, green onion, corn chips, and pepper jack cheese for topping
Instructions
Add walnuts to the bottom of a food processor. Pulse until they resemble granules of rice. Set aside.
Heat a large pot to a medium heat. Add olive oil. Once the oil is hot, add the onion, garlic, carrot, celery bell pepper, and 1/2 teaspoon salt. Sauté for 1-2 minutes until slightly softened. Add the walnuts. Sauté another 3-4 minutes until softened.
Pour in both cans of beans, tomatoes, chili powder, cumin, tomato paste, ketchup, chipotle chili powder, and remaining salt. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. If needed add 1/4 to 1/2 cup of chicken stock to reach desired consistency. Simmer another 10-15 minutes until the veggies and walnut are soft. Season taste with salt and pepper.
Serve with shredded cheddar cheese, green onion, and sour cream.