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Vegetarian Chili

This Vegetarian Chili is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

Ingredients

    • 1/2 cup walnuts
    • 1 tbsp olive oil
    • 1 medium onion, chopped
    • 3 large garlic cloves, minced
    • 2 celery ribs, diced
    • 1 red bell pepper, diced
    • 1/2 cup diced carrtos
    • 1 tsp kosher salt, divided
    • 1 can BUSH'S® Mixed Chili Beans: Pinto & Kidney Beans
    • 1 can BUSH'S® Chili Beans: Black Beans in a Mild Chili Sauce
    • 14 oz can stewed tomatoes with green chiles
    • 2 tsp chili powder
    • 2 tsp ground cumin
    • 1 tbsp tomato paste
    • 2 tbsp ketchup
    • 1/4 tsp chipotle powder
    • shredded cheese, sour cream, green onion, corn chips, and pepper jack cheese for topping

Directions

  1. Add walnuts to the bottom of a food processor. Pulse until they resemble granules of rice. Set aside.
  2. Heat a large pot to a medium heat. Add olive oil. Once the oil is hot, add the onion, garlic, carrot, celery bell pepper, and 1/2 teaspoon salt. Sauté for 1-2 minutes until slightly softened. Add the walnuts. Sauté another 3-4 minutes until softened.
  3. Pour in both cans of beans, tomatoes, chili powder, cumin, tomato paste, ketchup, chipotle chili powder, and remaining salt. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. If needed add 1/4 to 1/2 cup of chicken stock to reach desired consistency. Simmer another 10-15 minutes until the veggies and walnut are soft. Season taste with salt and pepper.
  4. Serve with shredded cheddar cheese, green onion, and sour cream.