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.
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.