Walnut-Pecan Chili
Ingredients
• 1 small onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 can (15 oz) tomato sauce
• 1 can chili beans (undrained)
• 1 can black beans, drained
• 1 can kidney beans, drained
• 1 cup pecans
• 1 cup walnuts
• 1 cup mushrooms
• 1–2 tbsp olive oil (for sautéing)
• 1 tsp Creole seasoning (or to taste)
• 1 tsp mushroom powder
• 1 tsp Italian seasoning
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cube or tsp beef-style bouillon (vegan)
• 1½ cups vegetable broth
• 1 can water (use tomato sauce can to measure)
• 1 tsp coconut sugar
• 1 tsp liquid smoke
• 1 tbsp red wine vinegar
• Sea salt & cracked pepper, to taste
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Instructions
1. Prepare the “meat”:
Pulse walnuts, pecans, and mushrooms in a food processor until crumbly but not paste-like.
2. Sauté aromatics:
In a large pot, heat olive oil over medium. Add onions and bell pepper; cook until softened. Add garlic and sauté until fragrant.
3. Build the flavor base:
Add Creole seasoning, chili powder, cumin, garlic & onion powders, Italian seasoning, and mushroom powder. Stir to toast spices for 1 minute.
4. Add the “meat” mixture:
Stir in the nut-and-mushroom mix and sauté 3–5 minutes until lightly browned and aromatic.
5. Simmer:
Add bouillon, vegetable broth, tomato sauce, beans, and one can of water. Stir in coconut sugar and liquid smoke.
Bring to a gentle boil, then reduce heat and simmer uncovered 25–30 minutes, stirring occasionally, until thickened.
6. Finish:
Stir in red wine vinegar at the end of cooking. Taste and adjust seasoning as needed.
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Garnish
Top with vegan sour cream, shredded vegan cheese, and sliced scallions.
This Walnut-Pecan Chili isn't just a meal; it's truly a hug in a bowl, perfect for those cold, rainy days when you need something comforting and deeply satisfying. As part of my Fall Into Wellness soup series, I wanted to share a plant-based recipe that doesn't compromise on flavor or texture, and this chili absolutely delivers. Many of you ask about plant-based alternatives for chili, and let me tell you, pulsing walnuts, pecans, and mushrooms in a food processor creates an incredible, crumbly texture that mimics ground meat so well, even carnivores will be surprised! It's my secret 'meat replacement' and it works wonders for building a robust, hearty chili base. The combination of these nuts with mushrooms not only provides a fantastic mouthfeel but also adds a rich, earthy flavor profile that's unique and incredibly delicious. The magic truly happens in the flavor base. That mushroom powder I mentioned? It’s a game-changer for umami – it really deepens the savory notes without needing any animal products. Along with a blend of Creole, Italian, chili, cumin, garlic, and onion powders, we're building layers of flavor that will make your taste buds sing. And don't forget the touch of liquid smoke and red wine vinegar at the end; they really brighten and round out the flavors, adding that extra something special. One of my favorite things about chili is how customizable it is! If you're like me and love a little extra kick, don't hesitate to add a pinch of cayenne pepper while toasting your spices, as the OCR suggested. Or, if you prefer a milder taste, just adjust the chili powder. You can also play around with different types of beans – pinto beans would be a fantastic addition alongside the black and kidney beans for even more variety and fiber. A little coconut sugar helps to balance the acidity of the tomatoes, creating a perfectly harmonious blend. While the vegan sour cream, cheese, and scallions are classic toppings, this chili truly shines when served with a warm slice of cornbread! Seriously, if you want my cornbread recipe, type 'cornbread' in the comments like the video suggested – it’s the perfect companion. It's also delicious over brown rice or with a side of crispy tortilla chips for dipping. Don't be afraid to experiment with other garnishes like fresh cilantro or avocado. This recipe is fantastic for meal prepping. I often make a big batch on a Sunday, and it tastes even better the next day as the flavors meld. Just store it in an airtight container in the fridge for up to 3-4 days, or freeze portions for a quick, comforting meal whenever you need it. Embracing plant-based meals like this hearty chili is a wonderful step towards 'fall into wellness,' providing nourishing ingredients that keep you feeling cozy and satisfied.
