Field Tomato Chili with Walnuts & Black Beans

Fresh, light, summery vegan chili with field tomatoes, zucchini, walnuts, and black beans.

3 field tomatoes (about 3 cups), cut into 1-inch pieces
3 cups (2, 14-oz cans) cooked black beans, drained and rinsed if using canned
2 yellow or green zucchini, sliced into quarters horizontally, and cut into ½-inch pieces
2 cups unsalted or low-sodium vegetable broth or water
1 cup raw walnuts, roughly chopped (for nut-free, see notes below)
1 large sweet potato, cut into ½-inch pieces
1 large white or sweet onion, cut into ¼-inch dice
2 cloves garlic, minced
1 tbsp balsamic vinegar
1 bay leaf
3 tsp chili powder
2 tsp smoked paprika
1 tsp dried oregano
1 to 2 tsp sea salt, to taste
ground pepper, to taste
¼ tsp chili flakes, more or less, to taste
¼ tsp ground cinnamon

View the full recipe at Clean Wellness →