Are you a chili fan? Eating paleo also strips away the classic beans from chili so I wanted to create something we both enjoyed and that vegans and paleo eaters can both enjoy as well. Enter this Mexican Chocolate Walnut Chili. There’s no beef, no beans, and it’s 100% delicious!
I took a spin on my pumpkin chili from last year as well as the walnut chili recipe from one of my favorite new cookbooks, The Nutrition Stripped Cookbook. If you’re trying to eat more plant based meals I highly recommend it! The recipes are delicious and the photography is stunning.
Back to this chili, I started out by toasting some walnuts the throwing some classic chili staples like spices, onions, tomatoes, tomato sauce, and jalapenos into my dutch oven. Then I added some not so classic ingredients like dark chocolate, cinnamon, butternut squash, and the walnuts. The squash gives it the bulk it needs to be bean free.
It’s filling, warming, and perfect for fall…Now only if the fall weather would get here already!
Mexican Chocolate Walnut Chili
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- 2 cups Walnuts (pieces and halves)
- 2 tablespoons olive oil
- 1 medium white onion (diced)
- 4 cloves Garlic (minced)
- 2 medium jalapeños (minced)
- 1 tablespoon cinnamon
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 1 14.5-oz can Fire roasted tomatoes
- 1 14.5-oz can Tomato sauce
- 2.5 cups vegetable broth
- 2 ounces 85% dark chocolate
- 1.5 cups butternut squash (diced)
- white onion (diced)
- Fresh cilantro (minced)
- Jalapeños (sliced)
More TIPS about this paleo recipe in the post above!
- Place the walnuts in a dry large skillet over medium heat and toast 3-4 minutes stirring frequently.
- Heat the olive oil in a large dutch oven over medium high heat. Add in the onion, garlic, and jalapeños. Cook for 3-4 minutes until soft and fragrant. Stir in the spices and cook 30 seconds.
- Pour in the diced tomatoes and tomato sauce along with the broth, and chocolate. Stir until combined.
- Add in the squash and toasted walnuts. Bring to a simmer and cover for 1.5 hours. If at the end of the 1/5 hours the soup is too watery simply simmer uncovered for 10 minutes. If it's too thick simply add in some additional water or broth.
- Garnish with diced onion, minced cilantro, or sliced jalapeños.
Adapted from my Paleo Pumpkin Chili recipe as well as inspired by the Chocolate Chili recipe in the Nutrition Stripped Cookbook (link above in post)