|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.