Vegetarian Chili with Walnuts


  • 95 min
  • Serves 6-8
  • Easy


4 garlic cloves, finely chopped

1 large red chilli, de-seeded and finely chopped

1 onion, finely diced

2 carrots, peeled and diced

2 stems celery, diced

1 teaspoon fennel seeds

2 teaspoons ground cumin

1⁄2 teaspoon hot smoked paprika

1⁄2 teaspoon garam masala

1⁄4 teaspoon ground cinnamon

3 cups vegetable stock

2 x 400gram tins chopped tomatoes

3 x 400g tin beans, 1 1⁄2 cups of cooked beans *

1 cup walnuts, roughly chopped

1 tablespoon apple cider vinegar

Olive oil or coconut oil for sautéing

Sea salt and cracked black pepper


* We used chickpeas, black beans and kidney bean



Heat a generous glug of oil in a large soup pot over a medium heat. Add the garlic, onions, chilli, 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 3 minutes.


Add the stock, tomatoes and beans. Bring to a boil and then reduce to simmer for 60-70 minutes until thickened. Add the walnuts and apple cider vinegar in the last 10 minutes of cooking.


Season to taste with sea salt and cracked black pepper.

Created by Kelly Gibney