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Plant-based chili



  • 1/3 cup walnuts
  • 1 tbsp olive oil
  • 1 yellow or red onion finely chopped
  • 1-2 stalks of celery, finely chopped
  • 1-2 carrots, chopped
  • ½ tbsp ground cumin
  • 1 tbsp chili powder
  • 1 ½ tbsp tomato paste
  • 2 garlic cloves minced
  • 1 can diced tomatoes (14 oz)
  • ½ can black beans (BPA free), drained and rinsed
  • ½ can Cannellini beans (BPA free), drained and rinsed
  • 3 cups vegetable stock/water
  • 1 tsp smoked paprika
  • A pinch of salt
  • A pinch of black pepper
  • ½ tbsp ground turmeric
  • ½ tsp Italian seasoning
  • 4 oz of mushrooms, cut
  • ½ cup bulgur
  • 2 ripped avocados


Place the walnuts in a food processor or blender until finely ground. Transfer to a plate and set aside.

To make the chili, heat olive oil in a pan over medium-high heat and add the onion, celery, carrots and tomatoes, and cook until the onions begin the brown (about 10 minutes).

Reduce heat to medium and stir in cumin, chili powder, smoked paprika, salt, pepper, turmeric, Italian seasoning, tomato paste, garlic, and mushrooms. Cook and string occasionally until fragrant, for 10 minutes.

In a pot, add the mixture with the water/broth black beans and Cannellini beans, bulgur, and processed walnuts.

Cover the pot with a lid, bring the water or stock to boil and let it simmer until the chili cooks and acquires your desired consistency, 30-40 minutes. The longer you let it simmer, the thickened it will become.

Ladle into bowls and add the topics you like: avocado, seeds, cilantro, etc.

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