Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 1 cup chopped walnuts
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup vegetable broth
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, fresh cilantro, diced avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, mushrooms, and walnuts. Cook, stirring occasionally, until mushrooms are browned and walnuts are lightly toasted, about 8-10 minutes.
- Stir in crushed tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using).
- Pour in vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally, to allow flavors to meld.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a thicker chili, simmer uncovered for a longer period.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- This chili freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 12g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg