📖 Instructions

1. Prep the vegetables: Dice 1 large onion, 2 cloves of garlic, 1 red bell pepper, and 1 green bell pepper. Mince the garlic finely and set all aside in separate bowls. Make sure you don't get the onions in your eyes!
2. Sauté the aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent. Add the minced garlic and sauté for another minute until fragrant, careful not to burn it.
3. Add the bell peppers: Add the diced red and green bell peppers to the pot. Sauté for about 5 minutes, or until they begin to soften. This is where the chili starts to smell amazing! But, be careful not to burn the veggies, or the chili will have a burnt taste!
4. Incorporate the spices: Stir in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (optional, for heat), 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant. If you don't like spice, feel free to omit the cayenne pepper! I’m not a fan, so I never add it! Don’t forget the oregano!
5. Add the tomatoes and beans: Pour in one 28-ounce can of crushed tomatoes and one 15-ounce can of diced tomatoes (undrained). Stir in one 15-ounce can of kidney beans (drained and rinsed), one 15-ounce can of black beans (drained and rinsed), and one 15-ounce can of pinto beans (drained and rinsed). Stir well to combine. Make sure you drain and rinse the beans, or they will make the chili taste weird!
6. Add the walnuts and broth: Stir in 1 cup of chopped walnuts and 2 cups of vegetable broth. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. I promise, it will be worth the wait!
7. Taste and adjust: After simmering, taste the chili and adjust the seasonings as needed. You may want to add more salt, pepper, chili powder, or cayenne pepper to suit your taste. If the chili is too thick, add more vegetable broth to reach your desired consistency. Be careful not to add too much salt!
8. Serve and enjoy: Ladle the vegan chili into bowls and garnish with your favorite toppings, such as fresh cilantro, diced avocado, vegan sour cream, or vegan shredded cheese. Serve with a side of cornbread or tortilla chips for dipping. Now its time to dig in!