Super Easy Crockpot or Instant Pot Vegan Chili w/Walnuts

Serves 8-10

Notes: You MUST disclose to anyone you’re serving this chili to that it contains nuts. Not disclosing the nuts could have serious health consequences.  Nuts normally wouldn’t be found in chili so this is especially important. I like adding the walnuts to increase protein, fiber, and fat and to mimic meat but this is optional. This chili is also very tasty without the nuts.

Enjoy Super Bowl Sunday with all the fixins and walk away without a food hangover. (I can’t speak to the liquid kind)!

So we start the afternoon off with some Cauliflower Popcorn-simple, easy delicious and pretty harmless.

Then we move onto this super easy vegan chili that you can always add meat to for a bit more hearty and traditional fare. Either way, this recipe fills in all the gaps with taste, nutrient density, fiber, and ease.

Prep takes about 30 minutes and cooking time is either 15 minutes in the Instant Pot or about 6 hours with the old fashioned crock pot. The crock pot is nice for a do-ahead and the Instant Pot is great for a quick throw-together. I’ve given instructions for both here.

Ingredients

  • 1 yellow onion chopped
  • 3  garlic cloves chopped
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 Tbsp olive oil
  • 10 ounces walnuts (optional)-chopped finely
  • 1 large yam, peeled and cubed
  • 2 cups vegetable broth
  • 2 Tablespoons chili powder
  • 2 Tablespoons ground cumin
  • 2 teaspoon smoked paprika
  • 2 teaspoon dried oregano
  • 2 teaspoons salt add more at the end for taste
  • 1 15 oz can pinto chili beans undrained
  • 1 15 oz can black chili beans undrained
  • 1 15 oz can kidney chili beans undrained
  • 1 15 oz can crushed tomatoes undrained
  • 1 15 oz can fire roasted diced tomatoes undrained
  • 1 cup canned pumpkin (optional but makes it thicker)
  • 3 Tablespoons tomato paste
  • 1  cup frozen organic sweet corn or riced cauliflower
  • 1 4 oz can green chilis or sub jalapeños for more heat
  • 2 Tablespoon cocao powder unsweetened (optional)

Note: I like to process my walnuts in the food processor to get them looking like ground beef and it’s fast and easy. If you don’t have a processor, just chop finely.

Instant Pot Directions:

  1. Hit “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and garlic. Saute, stirring occasionally, until tender, about 7 minutes.
  2. Add your herbs and spices and cook, stirring constantly, for one minute.
  3. Add the remaining ingredients. Stir to combine.
  4. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 5 minutes.
  5. After the 5 minutes is up, quick-release by flipping the release valve to “venting.” Remove lid.
  6. Scoop into individual bowls and add toppings if desired.
  7. Keeps in the refrigerator for about 3 days. Freezes well too.

To make this a complete meal, I love adding my easy Coleslaw (that everyone loves-no lie!) on top of my bowl of chili. Way better than the cheese and sour cream route and keeping it vegetarian. The cabbage also gets a dose of sulfur into your system which helps with detoxification. We always want to help with that right? BTW-the cauliflower popcorn does that too. USING FOOD AS MEDICINE! YES!

Crock Pot directions:

In a sauté or cast iron pan, heat olive oil over medium heat, then add onions, peppers, and garlic and sauté for about 8 minutes.

While the veggies are cooking, start adding all of the remaining ingredients into the crockpot. Once the veggies are done, transfer them to the crock pot. Stir the ingredients slowly and carefully until well blended.

Cook on low heat for 5-6 hours. If you’d like to thicken the mix, cook on high for the last hour with the lid off.

Try some Raw Chocolate Macaroons to finish the game off.

Have fun, eat and drink well and GO 49ers!!!!

Love,

Cindy D

 

 

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