Vegetarian Chili

Serves: 6

Prep: 15 mins

Cook: 60 mins

Ingredients

For the ‘vegetable base’:

1 cup (120g) walnuts

18 oz. (230g) mushrooms

14 carrots, cut into chunks

For the chili:

11 tbsp. olive oil 1 onion, diced

4 cloves garlic, minced

2 jalapeño peppers, deseeded, finely chopped

4 tbsp. tomato paste

1 tsp. chili powder

2 tsp. ground cumin

1 tsp. smoked paprika

2 tbsp. soy sauce

2x 14 oz. (400g) cans diced tomatoes

1x 14 oz. (400g) can black bean, drained

1 cup (240ml) water

salt & pepper

Directions

1. Place all the ‘vegetable base’ ingredients into a food processor and pulse until you achieve a chunky paste-like consistency. Set aside.

2.  Heat the olive oil in a large pan over a medium heat. Add the onion and garlic and sauté gently for 5-7 minutes until soft. Add the diced jalapeño peppers, tomato paste, chili powder, cumin, smoked paprika, and soy sauce.   

3. Next, add in the chunky vegetable paste and cook for 10 minute, until softened. Season with salt and pepper to taste.

4. Add in the tomatoes, beans, and water. Bring to the boil and then let it simmer on low heat for around 45 minutes. 

Nutrition Key

Kcal	Fats	Carbs	Protein
315	16g	32g	13g

*nutrition per serving