Description
Here is a wonderful game day entry! The walnuts when cooked over time add a great texture that is familiar to the chilis that I had growing up which are associated with fond memories.
Ingredients
Units
Scale
- 1/4 cup red onion chopped
- 1/2 cup finely chopped walnuts
- 2 cups chopped vegetables such as squash, carrots, celery, or yellow peppers
- 1/2 cup chopped greens like chard or kale
- 1/2 cup frozen corn
- 1 teaspoon chili blend powder
- 1 teaspoon cacao powder (optional)
- 1/2 teaspoon smoked or regular paprika
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon ground cumin
- 1 teaspoon fresh grated ginger
- Salt to taste
- 1 tablespoon maple syrup (optional)
- 1 14 oz can or 1 cup pureed tomatoes
- 1 1/2 cups water or broth (use more water for thinner chili)
- 1 14 oz can of kidney beans, approximately 1 1/2 cups cooked, rinsed
Instructions
- Chop the vegetables into bite-sized pieces.
- Finely dice the onion.
- In a pan, sauté the onion in a bit of water or olive oil until it turns translucent.
- Add the chopped walnuts to the pan and toast them lightly for extra flavor.
- Stir in the spices, then add the remaining ingredients, including the water or broth.
- Transfer everything to a slow cooker and let it cook. The longer it cooks, the richer the flavors will be!
Toppings (optional)
- Fresh cilantro
- Fresh parsley
- Avocado slices
- Vegan queso
- Vegan sour cream