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Description
Don't knock it 'til you try it...
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Appetizers
Beverages
Breakfast
Dessert
Holiday
Main Course
Sides & Snacks
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Ingredients *
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Step-by-Step Instructions *
Preheat a large soup pot over medium-low heat. Toast the walnuts until warm and fragrant, about 3 minutes. Pulse in food processor until finely ground, and transfer to small bowl. Add onion, jalapenos, and garlic to food processor. Blend until mostly pureed. Increase burner to medium heat and add oil to pot. Add the spices (chili powder, cumin, oregano, paprika) and stir frequently for about 1 minute. Add pureed vegetable mix (onion, jalapenos, garlic) to pot and cook for 1-2 minutes. Add salt, tomatoes, soy sauce, broth, and water. Bring to a boil. Add the lentils, beans, and ground walnuts, and stir well. Return to a simmer and cook for 15 mins, stirring occasionally. Let stand 5-10 minutes after you finish cooking. The chili will continue to thicken as it rests.
Additional Notes
I used a can of black beans and a can of I think navy beans. I upped the spices by ~1/3 from the amounts listed here, and added a pound of beyond beef. I would recommend not using the beyond beef (Impossible was a lot better) - either leave it out and maybe add a 3rd can of beans, or use the Impossible, or just use ground beef if you don't care that to make it vegan. I would recommend upping the spices no matter which route you choose. I also added half a can of plain pumpkin puree - I know it sounds weird but you don't really taste it and it does a lot to thicken up the chili.
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