Vegetarian Chilli |
Favourites 63

Prep Time: 15 Minutes | Cooking Time: 60 Minutes

Serves 6

After just 15 minutes of active prep time you can sit back, relax and have this chilli simmering in the background on a lazy Sunday afternoon. The addition of balsamic vinegar and tamari deepens the flavour, and the walnuts and sun-dired tomatoes ensure even meat-eaters will be happy with this veggie stand-in. 


  • 2 tbsps of cold-pressed olive oil or vegetable broth
  • 1 large yellow onion, diced
  • 2 red bell peppers, cored, seeded and diced
  • 1 medium poblano pepper, cored, seeded and diced (if unavailable, use another bell pepper)
  • 1 cup of raw walnut pieces
  • 3 ounces of no-salt-added, dry-packed sun-dried tomatoes
  • 3 cloves of garlic, minced
  • 2 tbsps of chili powder
  • 1 tbsp of smoked paprika
  • 2 tsps of ground cumin
  • 1 tsp of dried oregano
  • 1 tsp of sea salt or to taste
  • 1/2 tsp of ground coriander
  • 2 cans of unsalted whole peeled tomatoes in juice
  • 2 cans of kidney beans, drained and rinsed
  • 1 can of black beans, drained and rinsed
  • 1 cup of filtered water
  • 1–2 tbsps of balsamic vinegar
  • 1 1/2 tbsps of reduced-sodium tamari
  • 1 tbsp of pure maple syrup or coconut sugar

Recommended toppings:

  • Sliced avocado
  • Halved grape tomatoes
  • Thinly sliced spring onions
  • Fresh coriander, stemmed and chopped
  • Crushed tortilla chips


  1. Heat the olive oil in a large stockpot over medium heat. Add the onion, red peppers, and poblano pepper, and sauté for six minutes, or until the peppers are just beginning to soften and the onions are generously flecked with golden-brown edges, stirring occasionally.
  2. Meanwhile, add the walnuts and sun-dried tomatoes to a food processor and pulse 30 times, or until roughly minced and crumbly. Transfer to the stockpot along with the garlic, chili powder, smoked paprika, cumin, oregano, sea salt, and coriander. Decrease the heat to medium-low and sauté for four minutes, or until the spices are wafting a rich, toasted scent, stirring frequently.
  3. Add the whole peeled tomatoes with juice and bring to a simmer, using a spoon to thoroughly crush them to the desired size as they heat. Add the kidney beans, black beans, and water, and continue to simmer for five minutes, stirring occasionally.
  4. Then, stir in the balsamic vinegar, tamari, and maple syrup, and decrease the heat to medium-low. Partially cover, leaving the lid askew, and simmer for 30 minutes, stirring occasionally to prevent burning.
  5. Cover completely and continue to simmer for at least another 45 minutes but preferably one hour or longer, stirring occasionally to prevent burning. Taste and season with more sea salt, if desired.
  6. Ladle into bowls, layer on the toppings, and serve. Refrigerate leftovers up to four days or freeze for up to one month.

No Nuts? To keep this dish nut-free, use raw shelled sunflower seeds instead of walnuts and omit the Cashew Sour Cream.
No Soy? To keep this dish soy-free, swap out the reduced-sodium tamari for coconut aminos.

Recipe courtesy of Blissful Basil by Ashley Melillo (BenBella Books, £14.99)

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.