Vege chilli with walnuts

A hearty and comforting vegetarian chilli that can be enjoyed in a multitude of ways. The flavour is rich and complex but it’s very simple to make. Most of the work is done in the first 10 minutes and then you can just leave it to simmer and get more and more delicious.


  • 55 min
  • Serves 4
  • Easy


1 onion, diced

3 garlic cloves, diced

2 carrots, peeled and diced

1 stem celery, diced

½ teaspoon fennel seeds

2 teaspoons ground cumin

½ teaspoon hot smoked paprika

½ teaspoon garam masala

Pinch dried red chilli flakes (as desired)

1 ½ cups vegetable stock (or water)

2 x 400gram tins chopped tomatoes

2 x 400g tin beans (We have used black beans and kidney beans)

1 cup raw walnuts, roughly chopped

Oil for sautéing

Sea salt and cracked black pepper



Heat a generous glug of oil in a saucepan over a medium heat. Add the garlic, onions, carrot and celery. Cook for 10 minutes, stirring often until the onion is tender and translucent. Add the fennel seeds and other spices. Cook for a further couple of minutes.


Add the stock, tomatoes and beans. Bring to a boil and then reduce to simmer for 30-35 minutes until nicely thickened. Add the walnuts in the last 10 minutes of cooking.


Season to taste with sea salt and cracked black pepper.

Created for the CareFillery by Kelly Gibney