There’s something deeply comforting about a hearty chili simmering low and slow, filling the kitchen with spice and warmth. This Texas Style Walnut Veggie Chili is proof that comfort food doesn’t need meat to be bold, smoky, and satisfying. Walnuts bring a rich, meaty texture, while chipotle and Mexican oregano layer in Southwestern depth.

What makes this recipe shine even brighter is cooking it in the Segretto Saucepan. With its even heat distribution and oven-safe versatility, the Segretto keeps every bite perfectly balanced—no scorching, no uneven simmering. Plus, its elegant design means you can bring it straight from stovetop to table, letting your guests admire not just the chili, but the cookware too.

Whether you’re a longtime plant-based eater or simply looking for a lighter twist on classic chili, this dish delivers all the flavor and comfort you crave, with a modern, nutty edge.

Texas Style Walnut Veggie Chili (Segretto Saucepan Edition)

Ingredients

• 2 cups (470 ml) walnuts

• Salt

• 1 tablespoon (15 ml) olive oil

• 1 onion, diced

• ½ carrot, diced

• ¾ cup (180 ml) diced green bell pepper

• 2 cloves garlic, minced

• 1 jalapeño, minced (remove seeds/membranes for milder heat)

• 2 tablespoons (30 ml) chili powder

• 2 teaspoons (10 ml) cumin

• 1 teaspoon (5 ml) smoked paprika

• 2 teaspoons (10 ml) Mexican oregano

• 1 cup (240 ml) kidney beans

• ½ cup (120 ml) corn kernels

• 1 minced chipotle pepper in adobo sauce + 1–2 tablespoons (15–30 ml) adobo sauce

• 2 × 28-ounce (794 g) cans diced tomatoes with juice

• 2 tablespoons (30 ml) corn masa + 2 tablespoons (30 ml) vegetable oil (for roux)

• Salt, pepper, cayenne to taste

Optional garnishes: shredded cheddar, sour cream, hot sauce, fresh cilantro.

Method

1. Prep the walnuts

   • In your Segretto Saucepan, bring 2 cups (470 ml) water with 1 tablespoon (15 ml) salt to a boil.

   • Place walnuts in a heatproof bowl, pour in the salted water, and let sit 30 minutes. Drain, rinse, pat dry, and coarsely chop.

2. Toast

   • Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast 8–10 minutes, until light brown. Let cool.

3. Build the chili base

   • Heat olive oil directly in the Segretto Saucepan over medium heat.

   • Add onion, carrot, bell pepper, jalapeño, and garlic. Cook ~5 minutes until softened.

   • Stir in chili powder, cumin, paprika, and oregano; cook 1 minute until fragrant.

4. Simmer

   • Add walnuts, beans, corn, chipotle + adobo, and diced tomatoes.

   • Bring to a boil, then reduce to a steady simmer. Cover and cook gently for 30 minutes—the Segretto’s even heat keeps flavors balanced without scorching.

5. Make the masa roux

   • In a small skillet (or wipe-clean the Segretto lid if you like efficiency), toast masa flour dry over medium-high heat until nutty. Don’t let it burn.

   • Whisk in the oil to form a roux.

6. Finish

   • Stir the masa roux into the chili to thicken. Season with salt, pepper, and cayenne.

   • Ladle into bowls straight from the Segretto—it doubles as a serving piece. Garnish as desired.