This Walnut Chili is a delicious Gluten Free, Vegan, High Protein, Keto Friendly Dinner Recipe that everyone will LOVE!!
You know I am not one of those people who follows the rules. I don't eat salads in the summer and soup in the winter... I EAT!! I love food and I love to eat and for me it's one of the great joys in life. So I made this fabulous chili a couple months ago and since I doubled the recipe and froze it I was able to have it a couple days ago and it was delicious! It's not too heavy and I put a dollop of plain yogurt on top along with some green onions, cilantro, fresh lime juice, and avocado and I have to tell you it is a very filling and satisfying meal anytime of the year. The texture is an added bonus.
This Walnut Chili is a delicious Gluten Free, Vegan, High Protein, Keto Friendly Dinner Recipe that everyone will LOVE!!
1 tbsp coconut oil or extra virgin olive Oil
1 large sweet onion
2 carrots
3 stalks celery
3 cloves garlic
1 tbsp ground cinnamon
1 tbsp ground cumin
1 ½ tsp smoked paprika
2 large chipotles in adobo
2 bell peppers finely diced
2 - 15 ounce cans of diced tomatoes (I prefer this in a jar)
2 ½ cups high quality tomato sauce (again I prefer that in a jar)
2 cans black soy beans drained and rinsed (Eden is my favorite brand) You could use black beans but it won't be keto friendly.
1 1/2 cups raw walnuts (I like mine roughly chopped)
1 1/2 oz dark chocolate (I use cacao nibs which are already the perfect size but if your using a different chocolate chop it finely)
Salt and pepper to taste
And… To serve:
Fresh cilantro leaves
Walnuts
Sliced avocado
Sliced radishes
1. Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 4 minutes. Add in the
garlic, cinnamon, cumin and paprika and stir until fragrant, about another 2 minutes.
2. Add the chipotle, bell peppers, tomatoes, beans and walnuts. Reduce the heat to medium-low and simmer for about 20-
25 minutes until thick and the vegetables are soft.
3. Stir in the chocolate and allow to melt. Season with salt and pepper, to taste.
Note: I make a huge pot and freeze some for later… it freezes fabulously. Cook this a little longer if you might prefer the walnuts be a little less crunchy. Or soak them first. Either way you're going to be crushing on this chili!