Dr. Patel shares one of her vegan/vegetarian recipes with this take on chili. She used the following ingredients:
2 tablespoons of olive oil, 1/4 diced onion, 2 cloves of minced garlic, chopped celery, diced jalapeno (depending on desired heat), 1/3 cup walnuts, drained can of corn, drained can of kidney beans, drained can of black beans, half a can of fire roasted tomatoes, 2 tablespoons of Texas chili seasoning, one teaspoon full of grounded cumin.
Directions: Put a saucepan on medium heat; add about two tablespoons of olive oil, chopped onions, and minced garlic. Let the onions turn a golden brown. Blended the walnuts, 1/3 cup of water, and 2 tablespoons of black beans in the blender just enough to chop and turn the mixture into a “chili-like” consistency. You don’t want to liquefy the mixture. Next, pour the mixture into the saucepan stirring it into the onions and garlic. Add the remaining ingredients: fire roasted tomatoes, celery, corn, jalapenos, kidney beans and remaining black beans, cumin, and chili seasoning. You may also add about a cup of extra water if you would like your chili a bit soupier. Let simmer, usually about 10 min, depending on the quantity of chili you are making.
When you are ready to plate it you can add your favorite toppings, Dr. Patel likes hers with extra chopped onions, avocado, and sometimes cheddar cheese. Hope you enjoy!