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–+ servings

Three Bean & Walnut Vegetarian Chili

Brenda Lanzilli
You won't miss the meat in the Vegetarian Chili! High in protein, low in fat and full of flavor- this hearty one pot dinner will satisfy and nourish even the pickiest eaters! Recipe adaptable for Stovetop, Instant Pot or Slow cooker!
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Course Dinner, Lunch, Soup
Cuisine American
Servings 8
Calories 138 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 1 cup carrot peeled and diced
  • 1 cup sweet potato peeled and diced
  • 1 tbsp jalapeno seeded and minced
  • 1 cup beer
  • 3 can beans, rinsed and drained I used red kidney, black beans and chickpeas
  • 8 oz beyond burger meat (2 patties) crumbled
  • ½ cup walnuts chopped
  • 15 oz canned tomato sauce + 15 oz water just fill empty can with water
  • 15 oz canned diced fire roasted tomatoes with or without chilis
  • 1 chipotle in adobo pepper + 1tbsp of sauce from can chop the pepper
  • 1 tsp salt
  • 1 tsp cumin
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • 1½ tsp chili powder

Instructions
 

Instant Pot Instructions:

  • Press "saute" and heat olive oil in pot. Add onion, garlic, sweet potato, carrot and jalapeno. Saute about 5 minutes. Add beer to deglaze, scraping any bits from bottom of pan. Let beer boil off alcohol for about 3 minutes. Press "cancel" to turn off the saute function.
  • Add beans, crumbled "meat", walnuts, diced tomatoes, tomato sauce and water, chipotle pepper, adobo sauce, and spices. Give a quick stir to combine. Close lid, seal and cook on "high pressure" for 12 minutes. Let natural release for about 10 minutes or more before using the quick release knob to open.
  • Serve hot, with your favorite chili toppings on top.

Slow Cooker Instructions:

  • On stovetop over medium heat, heat olive oil in pot. Add onion, garlic, sweet potato, carrot and jalapeno. Saute about 5 minutes. Add beer to deglaze, scraping any bits from bottom of pan. Let beer boil off alcohol for about 3 minutes.
  • Transfer softened vegetables/beer liquid to pot of slow cooker. Add beans, crumbled "meat", walnuts, diced tomatoes, tomato sauce and water, chipotle pepper and adobo sauce and spices. Give a quick stir to combine.
  • Cover and cook on high for 4-6 hours or or on low for 6-8 hours. Serve hot, with your favorite chili toppings on top.

Stove Top Instructions:

  • In large stockpot heat olive oil over medium heat. Add onion, garlic, sweet potato, carrot and jalapeno. Saute about 5 minutes. Add beer to deglaze, scraping any bits from bottom of pan. Let beer boil off alcohol for about 3 minutes.
  • Add beans, crumbled "meat", walnuts, diced tomatoes, tomato sauce and water, chipotle pepper and adobo sauce and spices. Give a quick stir to combine.
  • Bring to a low boil, cover and cook for 25-35 minutes. Serve hot, with your favorite chili toppings on top.

Notes

Nutrition Facts are Estimates!

Nutrition

Calories: 138kcalCarbohydrates: 16gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 492mgPotassium: 456mgFiber: 4gSugar: 6gVitamin A: 5472IUVitamin C: 15mgCalcium: 65mgIron: 2mg
Keyword beans, chili, comfort food, meat substitute, meatless, pantry, plant based, soup, vegetarian, walnuts
Tried this recipe?Let us know how it was!