California Walnut Firehouse Chili



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.


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.