Frito Pie Walnut Chili

Raise your hands in the air if you a true walnut slayer. Okay, that was supposed to be funny and cool as it relates to one of my all-time favorite hip-hop songs from Notorious B.I.G. Back to food. I always wondered when the right time to cook chili is? Wintertime makes sense since it is cold but let's just say chili is okay to eat all year round. We are going to use walnuts instead of mock meat or meat in this recipe. This dish will leave you full and questioning how this could be so delicious with walnuts. Walnut vibes are good vibes!

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Walnut Chili Ingredients

2 cups raw walnuts (soak for at least 4 hours)
1/2 cup roughly chopped cauliflower
2 Tbsp chili oil OR olive oil
1/2 cup chopped onion
2 tsp minced garlic
4 Tbsp tomato paste, divided
2 cups vegetable broth, divided
1-2 packets chili seasoning (season to preference), divided
12oz - 14oz can fire roasted diced tomatoes
1 x 15.5oz can kidney beans
2 x 15.5oz can black beans
1-2 jalapeños, deseeded and finely chopped
1-2 tsp smoked paprika
to taste salt & pepper

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Optional Toppings to make "Frito Pie"

corn chips
vegan cheddar cheese
vegan sour cream
chopped chives

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Directions

Add walnuts (drain after soaking) & cauliflower to a food processor and pulse for 20-30 seconds
Sauté onions & garlic in oil until soft
Add walnut & cauliflower crumbles to the sauté pan and cook until the crumbles start to brown
Add 2 Tbsp tomato paste, 1/4 cup vegetable broth, and half of the chili seasoning packet to the pan. Mix well. Cook on medium for 5 minutes. Place to the side
Combine the remaining tomato paste, diced tomatoes, kidney beans, black beans, jalapeño, paprika, and remaining vegetable broth in a large pot. Cook on medium for 5 minutes
‍Add walnut cauliflower crumbles to the pot and cook on medium heat until hot throughout. Add more chili seasoning, as preferred. The longer this chili cooks, the better it tastes!
Make Frito Pie bowl

‍

Enjoy!

Shopping List

Walnut Chili Ingredients

2 cups raw walnuts (soak for at least 4 hours)
1/2 cup roughly chopped cauliflower
2 Tbsp chili oil OR olive oil
1/2 cup chopped onion
2 tsp minced garlic
4 Tbsp tomato paste, divided
2 cups vegetable broth, divided
1-2 packets chili seasoning (season to preference), divided
12oz - 14oz can fire roasted diced tomatoes
1 x 15.5oz can kidney beans
2 x 15.5oz can black beans
1-2 jalapeños, deseeded and finely chopped
1-2 tsp smoked paprika
to taste salt & pepper

‍

Optional Toppings to make "Frito Pie"

corn chips
vegan cheddar cheese
vegan sour cream
chopped chives

‍

Directions

Add walnuts (drain after soaking) & cauliflower to a food processor and pulse for 20-30 seconds
Sauté onions & garlic in oil until soft
Add walnut & cauliflower crumbles to the sauté pan and cook until the crumbles start to brown
Add 2 Tbsp tomato paste, 1/4 cup vegetable broth, and half of the chili seasoning packet to the pan. Mix well. Cook on medium for 5 minutes. Place to the side
Combine the remaining tomato paste, diced tomatoes, kidney beans, black beans, jalapeño, paprika, and remaining vegetable broth in a large pot. Cook on medium for 5 minutes
‍Add walnut cauliflower crumbles to the pot and cook on medium heat until hot throughout. Add more chili seasoning, as preferred. The longer this chili cooks, the better it tastes!
Make Frito Pie bowl

‍

Enjoy!