Welcome to Nourished Creations: Plant-Based Recipes for Vibrant Living—a weekly invitation to slow down, savor, and reconnect with food that truly fuels you. Created in collaboration with our dear friend Violet, this series is all about making plant-based cooking feel joyful, approachable, and deeply nourishing. 

Each recipe is rooted in real life—easy to prepare, full of flavor, and inspired by the belief that the foods we choose can help us feel more energized, vibrant, and alive. Whether you’re new to plant-based eating or simply looking for fresh inspiration, you’re warmly invited into the kitchen with us.

Now that it’s winter we gravitate to the warm & comforting dishes such as hot soup or stews. Nothing like a satisfying pot of chunky vegan chili, that’s hearty, meaty (walnut crumble) and nutritious to keep you warm on a cold winter night.

Hearty Bean and Walnut Chili

Ingredients

  • 2 Tbsp coconut oil
  • ½ yellow onion, diced
  • 1 red bell pepper, diced
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 jalapeño, minced
  • 2 cloves garlic, minced
  • 3 Tbsp chili powder
  • 2 Tbsp ground cumin
  • 1 tsp smoked paprika
  • 2 (15-oz) cans diced roasted tomatoes
  • 3 Tbsp tomato paste
  • 1¾ cups water (plus more as needed)
  • ¾ cup dry red lentils
  • 1 (15-oz) can pinto beans, drained and rinsed
  • 1 (15-oz) can red or kidney beans, drained and rinsed
  • ½ cup walnuts, finely chopped in a food processor (crumbly texture) 

How to Prepare

  1. Heat a large pot over medium heat. Once hot, add the coconut oil, onion, and red bell pepper. Season with a pinch of salt and pepper and sauté for 3–4 minutes, stirring frequently, until softened.
  2. Add the jalapeño and garlic to the pot. Season with another small pinch of salt and pepper and stir until fragrant, about 30 seconds.
  3. Stir in the chili powder, cumin, smoked paprika, diced tomatoes, tomato paste, and water. Mix well and bring to a low boil over medium-high heat.
  4. Once boiling, add the red lentils and reduce the heat to medium-low. Cook for about 15 minutes, stirring occasionally, until the lentils are mostly tender. Add additional water if the chili begins to look too thick or dry.
  5. Add the pinto beans and kidney beans, stirring to combine. Season with additional salt and pepper to taste.
  6. Bring the chili to a gentle simmer, then reduce the heat to low. Stir in the chopped walnuts, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
  7. Taste and adjust seasonings as needed before serving.

Why This Chili is Healthy

Walnuts support heart health, brain function, gut health, improve cholesterol, lower cholesterol, lower inflammation and strengthen bones, making them a nutrient-dense superfood
Beans also support heart health, improves cholesterol, blood sugar control for diabetics, weight management due to increase fullness, provide antioxidants and essential nutrients for energy, bone health, and digestion

Serving Suggestions

Serve warm and top with any of the following:

  • Vegan sour cream
  • Chopped green chives
  • Sliced avocado
  • Fresh cilantro

At Hopegrown, we believe wellness is built one small, intentional moment at a time—and nothing embodies that more beautifully than preparing a meal with care. Through Nourished Creations, Violet’s recipes are here to inspire your next adventure in the kitchen, support your well-being, and remind you that healthy food can also be comforting, creative, and fun. We’re so grateful to have you along for this journey of vibrant living—one delicious, plant-powered creation at a time.