Vegan Chili

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

Ingredients

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

Optional Garnishes:

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

Directions

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.