228-ounce cans unsalted whole peeled tomatoes in juice
215-ounce cans kidney beans, drained and rinsed
115-ounce can black beans, drained and rinsed
1 1/2tablespoonsreduced-sodium tamari
1tablespoonpure maple syrup or coconut sugar
Halved grape tomatoes
Thinly sliced scallions
Fresh cilantrostemmed and chopped
Crushed tortilla chips
Heat the olive oil in a large stockpot over medium heat. Add the onion, red peppers, and poblano pepper, and saute for 6 minutes, or until the peppers are just beginning to soften and the onions are generously flecked with golden-brown edges, stirring occasionally.
Meanwhile, add the walnuts and sun-dried tomatoes to a food processor and pulse 30 times, or until roughly minced and crumbly. Transfer to the stockpot along with the garlic, chili powder, smoked paprika, cumin, oregano, sea salt, and coriander. Decrease the heat to medium-low and saute for 4 minutes, or until the spices are wafting a rich, toasted scent, stirring frequently.
Add the whole peeled tomatoes with juice and bring to a simmer, using a spoon to thoroughly crush them to the desired size as they heat. Add the kidney beans, black beans, and water, and continue to simmer for 5 minutes, stirring occasionally.
Then, stir in the balsamic vinegar, tamari, and maple syrup, and decrease the heat to medium-low. Partially cover, leaving the lid askew, and simmer for 30 minutes, stirring occasionally to prevent burning.
Cover completely and continue to simmer at least another 45 minutes, but preferably 1 hour or longer, stirring occasionally to prevent burning. Taste and season with more sea salt, if desired.
Ladle into bowls, layer on the toppings, and get cozy. Refrigerate leftovers up to 4 days or freeze for up to 1 month.
You can water saute vegetables to make oil free, replace walnuts with sunflower seeds to make tree nut free, or replace the tamari with coconut aminos to make recipe soy free.