Ingredients

The following ingredients have 8 Servings
  • ½ cup walnuts
  • 4 cloves garlic, peeled and chopped
  • 1 jalapeno, roughly chopped
  • 1 28oz can diced fire roasted tomatoes
  • 1 tablespoon soy sauce (see note)
  • 2 teaspoons olive oil
  • 1 large white onion
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 15oz can black beans, rinsed and drained
  • 1 15oz can kidney beans, rinsed and drained
  • ½ cup water

Instruction

  • In a food processor or blender, pulse the walnuts until finely chopped.
  • Add the garlic, jalapeno, tomatoes, and soy sauce to the food processor and pulse 5-10 times until chunky. It should look like a finely chopped salsa.
  • In a large pot or dutch oven, add the olive oil and onion.
  • Cook the onion over medium heat for 6-8 minutes until translucent.
  • Add the tomato paste and cumin and continue to cook for 1-2 minutes.
  • Add the tomato mixture, black beans, and kidney beans and stir to combine.
  • Cook for 20-25 minutes over medium-low heat, stirring occasionally.
  • If the chili gets too thick, add the water and continue to simmer.