Ingredients (Serves 6):

For the ‘vegetable base’: 
1 cup (120g) walnuts
8 oz. (230g) mushrooms
4 carrots, cut into chunks

For the chili:
1 tbsp. olive oil
1 onion, diced
4 cloves garlic, minced
2 jalapeño peppers, deseeded, finely chopped
4 tbsp. tomato paste
1 tsp. chili powder
2 tsp. ground cumin
1 tsp. smoked paprika
2 tbsp. tamari
2 x 14 oz. (400g) cans diced tomatoes
1 x 14 oz. (400g) can black bean, drained and rinsed
1 cup (240ml) water
salt and pepper


1. Place all the ‘vegetable base’ ingredients into a food processor and pulse until you achieve a chunky paste-like consistency. Set aside.

2. Heat the olive oil in a large pan over medium heat. Add the onions and garlic and sauté gently for 5-7 minutes until soft. Add the diced jalapeño peppers, tomato paste, chili powder, cumin, smoked paprika, and tamari.

3. Next add in the chunky vegetable paste and cook for 10 minutes, until softened. Season with salt and pepper to taste.

4. Add in the tomatoes, beans, and water. Bring to a boil and then let it simmer on a low heat for around 45 minutes. 

Serving suggestions: brown rice, sour cream or Greek yogurt, grated cheese, fresh parsley. 


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