Name: Vegan Chili
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 8 servings
Ingredients: 0.5 cup walnut halves; 2 large jalapeños, stems removed (remove seeds for mild chili, or include them for extra heat); 5.5 medium cloves garlic, peeled; 0.25 cup soy sauce (or tamari for GF); 1 (28 oz) can crushed tomatoes, divided (preferably fire-roasted); 2 tbsp vegetable oil (omit for oil-free and use water or broth to sauté onion); 2 medium yellow onions, finely chopped; 0.5 teaspoon sea salt; 4 tbsp chilli powder (the spice blend, not pure chile; see Note 1 for homemade); 2.5 tbsp shiitake mushroom powder (see Note 2); 1 tbsp cumin ground; 1 tbsp dried oregano; 6 cups water, divided (or use 4 cups veg broth + 2 cups water and omit bouillon below); 2 tsp bouillon (Better than Bouillon "No Beef" Base, optional); 3 (15 oz) cans black beans (I like 2 cans black beans and 1 pinto); 1 teaspoon smoked sea salt (Maldon smoked sea salt, optional (or other salt to taste)); 0.66 cup bulgur, dry (or TVP or quinoa (0.5 cup) for GF)

Instructions

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1

Preheat a large soup pot over medium-low heat. Toast the walnut halves (0.5 cup) for about 5 minutes, stirring frequently. Transfer to a large food processor and pulse until the texture of coarse crumbs. Transfer to a bowl and set aside.
2

Add the jalapeños, stems removed (2 large), cloves garlic, peeled (5.5 medium), soy sauce (0.25 cup), and oz) can crushed tomatoes, divided (0.5 (28) to the food processor. Blend until pureed, about 30 seconds. Set aside.
3

Use a towel to wipe out the soup pot and remove any walnut fragments. Add the vegetable oil (2 tbsp) and place over medium heat. Once hot, saute the yellow onions, finely chopped (2 medium), stirring occasionally, for 8 to 10 minutes or until translucent. Season with sea salt (0.5 teaspoon).
4

Reduce heat to medium-low, stir in the chilli powder (4 tbsp), shiitake mushroom powder (2.5 tbsp), cumin ground (1 tbsp), and dried oregano (1 tbsp). Cook for 1 minute, stirring frequently. Add the pureed mixture from the food processor, and cook for about 2 minutes, stirring frequently.
5

If using bouillon, dissolve bouillon (2 tsp) in water (0.5 cup). Add this plus the remaining water, divided (5.5 cups), oz) can crushed tomatoes, divided (0.5 (28), oz) cans black beans (3 (15), and smoked sea salt (1 teaspoon) to the pot. Bring to a boil.
6

Stir in the bulgur, dry (0.66 cup) and ground walnuts. Reduce heat and simmer for 20 minutes, stirring occasionally. Let stand 5 minutes, then serve.