Vegetarian Chili
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.
Servings 4 people
Calories 265kcal
Cost $15
Equipment
- Dutch oven or large pot
Ingredients
- 1/2 cup walnuts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 large garlic cloves, minced
- 2 celery ribs, diced
- 1 red bell pepper, diced
- 1/2 cup diced carrtos
- 1 tsp kosher salt, divided
- 1 can BUSH'S® Mixed Chili Beans: Pinto & Kidney Beans
- 1 can BUSH'S® Chili Beans: Black Beans in a Mild Chili Sauce
- 14 oz can stewed tomatoes with green chiles
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tbsp tomato paste
- 2 tbsp ketchup
- 1/4 tsp chipotle powder
- 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.