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Smoky Mushroom and Walnut Vegan Chili
VeganUmami-Rich

Smoky Mushroom and Walnut Vegan Chili

Chopped walnuts and cremini mushrooms create a remarkably meaty texture in this vegan chili. Both ingredients contain glutamates that provide the savory depth most vegan chilis lack.

★★★★☆4.5 · 0 reviews
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By Food52 Community · Food52 ↗
⏱
1h
Cook Time
🥩
Mushrooms
Protein
📍
Pacific Northwest
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Easy Heat
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
295
calories
per serving
16g
Protein
11g
Fat
39g
Carbs
15g
Fiber
Sodium551mg
Sugar5g
Estimates per serving (8 servings total) · Powered by Edamam
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Ingredients
1 lb cremini mushrooms, choppedAmazon ↗
1 cup walnuts, roughly choppedAmazon ↗
3 cans black beansAmazon ↗
28 oz fire-roasted tomatoesAmazon ↗
1 onion, dicedAmazon ↗
4 garlic clovesAmazon ↗
2 tbsp tamariAmazon ↗
2 tbsp chili powderAmazon ↗
1 tsp cuminAmazon ↗
1 tsp smoked paprikaAmazon ↗
1 cup vegetable brothAmazon ↗
Steps
1
Pulse walnuts in a food processor until crumbly but not a paste
2
Sauté mushrooms in olive oil over high heat until browned and moisture evaporates
3
Add walnuts and cook 3 more minutes until toasty
4
Add onion and garlic, cook until soft
5
Stir in tamari, chili powder, cumin, smoked paprika
6
Add fire-roasted tomatoes and broth, simmer 30 minutes
7
Add black beans and simmer 15 more minutes until thick
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