| 1.5 % | olive oil |
| 8 % | onion (diced) |
| 2.5 % | carrot (diced) |
| 2.5 % | celery (diced) |
| 4.4 % | bell pepper (diced) |
| 0.3 % | chili powder |
| 0.1 % | smoked paprika |
| 19 % | California walnuts (chopped) |
| 5.5 % | black beans |
| 5.5 % | kidney beans |
| 3 % | minced chipotle pepper in adobo sauce |
| 24 % | canned tomato sauce |
| 24 % | canned fire roasted diced tomatoes |
| Optional garnishes: toasted chopped California walnuts, shredded Cheddar cheese, hot sauce, sour cream, sliced radishes, and fresh cilantro leaves. |
Description
A plant-based twist on the classic recipe that still packs a flavorable punch and a bit of spice.
Heat oil in a large saucepan. Add onion, carrot, celery and bell pepper and cook for 5 minutes or until softened. Stir in chili powder and paprika and cook for 1 minute or until fragrant.
Add walnuts, beans, chipotle pepper and adobo sauce, tomato sauce and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
Spoon into bowls and serve with any desired garnishes.