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Vegan Walnut Chili

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Dietary Restrictions

  • gluten_free
  • naturally_vegan

Instructions

  1. Heat oil in Dutch oven set over medium-high heat; cook mushrooms, and 1/4 tsp each salt and pepper for 5 to 8 minutes or until starting to brown.
  2. Stir in onion, celery, red pepper, jalapeño, garlic, chili powder, thyme, garlic, cumin, smoked paprika, chili flakes, cinnamon and remaining salt and pepper; cook for 3 to 5 minutes or until onion starts to soften.
  3. Stir in crumbled soy meat, walnuts and tomato paste; cook for 2 minutes.
  4. Stir in tomatoes, coffee, 1/4 cup water, Allulose Liquid Sweetener, vinegar and cocoa; bring to boil. Reduce heat to medium-low; cook, stirring occasionally, for 35 to 45 minutes or until thickened.
  5. Divide among bowls; top with avocado and cilantro.

 Tips:

  • For a spicier chili, serve with thinly sliced fresh jalapeño, serrano or habanero peppers.
  • Serving suggestions:  Serve chili with cauliflower rice; as a filling for burritos made with low-carb tortillas or with scrambled tofu for easy vegan huevos rancheros.

Makes: 4 Servings

Nutrition Facts: Per 1/4 recipe, Calories 480, Fat 28g, Saturated Fat 3g, Cholesterol 0mg, Sodium 960mg, Carbohydrate 38g, Fiber 13g, Sugars 14g, Protein 26g

Ingredients

  • 2 tbsp olive oil
  • 1/2 lb cremini or button mushrooms, diced
  • 1/2 tsp each salt & pepper, divided use
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, seeded & diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp fresh thyme, finely chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp red chili flakes
  • 1 pinch cinnamon
  • 12 oz crumbled soy meat
  • 3/4 cup chopped walnuts
  • 1/4 cup tomato paste
  • 1 can (28 oz) diced tomatoes
  • 1/3 cup brewed coffee
  • 1/4 cup Wholesome Allulose Liquid Sweetener
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  • 1 tbsp cider vinegar
  • 1 tsp cocoa powder
  • 1 ripe avocado, peeled & sliced
  • 2 tbsp fresh cilantro, chopped