"Vegan and vegetarian chili comes in many different styles, but this will easily become your favorite. The classic flavors and traditional stick-to-your-ribs texture are hard to beat! Often, vegan chili ends up being nothing more than a thin, tomato-y, vegetable stew. But not this one! Seriously, this isn't your average vegan chili. Give it a try, share it with friends, and don't be surprised when everyone asks for the recipe!"
"1 tablespoon vegetable or olive oil 1 cup diced onion 2 cups prepared red salsa 1 1/2 cups California walnuts, chopped 1/2 cup water 1 (15-oz.) can black beans, rinsed and drained 1 (15-oz.) can tomato sauce 1 minced chipotle pepper in adobo sauce plus 1 to 2 teaspoons adobo sauce from can (optional) 1 (4-oz.) can diced green chiles (optional)"
California Walnut Chili pairs chopped California walnuts with black beans, tomato sauce, and prepared red salsa to create a rich, stick-to-your-ribs vegan chili. Onions are softened in oil, then salsa, walnuts, water, beans, tomato sauce, and optional chipotle and green chiles are added and simmered covered for 30 minutes. Walnuts provide a meaty texture and plant-based protein while chipotle in adobo contributes smoky heat. Suggested toppings include chopped green onion, cilantro, vegan queso fresco, pico de gallo, guacamole, shredded vegan cheddar, non-dairy sour cream, and pickled onions. Leftovers freeze well after cooling.
Read at Alternative Medicine Magazine
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