Ingredients

The following ingredients have 4 Servings
  • 1 cup walnuts (100 g)
  • 2 heaping cups mushrooms (8 oz, 226 g)
  • 1 15-oz can black beans (drained and rinsed, 425 g)
  • 2 Tbsp oil (30 mL)
  • 1 cup white onion (about 1 medium onion)
  • 4 cloves garlic (minced)
  • 3 cups diced sweet potato (about 2 to 3 medium sweet potatoes)
  • 2 15-oz cans diced tomatoes (425 g)
  • 1 15-oz can black beans (drained and rinsed, 425 g)
  • 1 ½ cups vegetable broth (divided)
  • 2 Tbsp soy sauce (30 mL)
  • 1 Tbsp smoked paprika
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp chili powder

Instruction

  • Chili "Meat": Add walnuts, mushrooms, and drained beans to a food processor. Blitz until mostly broken down into a chunky paste, scraping down the sides as needed.
  • Cook Veggies: Heat oil over medium in a large pot. Add onion, garlic, and sweet potato, cooking until onion is translucent and soft, about 10 minutes.
  • Cook "Meat": Add chili "meat" then continue to cook for 5 minutes, stirring occasionally.
  • Bring It Together: Add diced tomatoes (undrained), black beans (drained), 1 cup of the vegetable broth, and all seasonings. If your chili is thick, add remaining ½ cup of broth.
  • Simmer: Cover and let simmer for 30 minutes, stirring occasionally, until consistency is thick and chili-like (too watery? let it simmer with the lid off).
  • Serve: Ladle into bowls, optionally topping with sour cream/yogurt, cheese, tortilla chips, or green onions.