Warm up with this hearty Texas Style Walnut Veggie Chili, a flavorful plant-based twist on a classic chili! Chef Pino Di Cerbo, the world’s greatest Veg Head, shows you how to create a rich, smoky, and satisfying chili packed with toasted walnuts, kidney beans, corn, chipotle, and aromatic spices.
This vegan-friendly chili recipe is perfect for weeknight dinners, cozy meals, or serving at gatherings. Learn how to toast walnuts for extra crunch, build deep layers of flavor with chili powder, cumin, smoked paprika, and Mexican oregano, and thicken the chili naturally with a toasted corn masa roux.
Top your chili with garnishes like cheddar cheese, sour cream, hot sauce, or fresh cilantro for a customizable finish.
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