While there was a recipe shared on the main food & nutrition page that was meatless and probably vegan friendly, this recipe from gimmesomeoven.com is definitely a vegan recipe. It will still keep you warm and stick to your bones during these cold months!!
Vegan Chili Recipe
For The Walnut Mixture:
- ½ cup walnuts
- ½ ounce dried shiitake mushrooms
For The Vegan Chili:
- 2 tablespoons olive oil
- 2 large onions chopped (about 2 cups)
- 3 stalks of celery chopped
- 2 jalapeños seeded and chopped
- 1 tablespoon ground cumin
- ¼ cup chili powder
- 3 tablespoons tomato paste
- 6 cloves of garlic minced
- 1 28- oz can diced tomatoes with juices
- 1 can 15 oz. low sodium black beans, drained and rinsed
- 1 can 15 oz. Cannellini beans, drained and rinsed
- 6 cups of vegetable stock or water
- 3 tablespoons soy sauce
- ¾ cup medium coarse bulgur
- ½ cup cilantro roughly chopped – plus more as garnish
- 1 ripe avocado cut into small pieces
- 1 radish sliced thinly (watermelon radish if you can find)
- ¼ cup whole kernel corn
- 1 lime cut into wedges
- Place walnuts and dried shiitake mushrooms in the bowl of a food processor and process until finely ground, 30-45 seconds. Transfer to a bowl and set aside.
- To make the Vegan Chili: Heat olive oil in a heavy bottom pan (like a Dutch oven) over medium-high heat. Add in onion, celery, and jalapenos. Cook, stirring frequently, until onions begin to brown, 7-9 minutes.
- Reduce heat to medium and stir in cumin, chili powder, tomato paste, and garlic. Cook, stirring constantly, until fragrant, for about 1 minute.
- Add in diced tomatoes, black beans, Cannellini beans, vegetable stock, soy sauce, bulgur, and the processed walnut-shiitake mushroom mixture.
- Put the lid on, bring the mixture to a boil, and then let it simmer until it thickens to your liking, 25-30 minutes. The longer it simmer the thicker it will become.
- Stir in the cilantro right before serving.
- Ladle into bowls and top it off with the garnishes.