Vegetarian Chili

Why You’ll Love This Recipe

I keep making this chili because it’s filling, nourishing, and packed with bold flavor. The plant-based “meat” holds up beautifully during simmering, the spices are warm and smoky, and it tastes even better the next day. I also like how customizable it is, depending on what beans or toppings I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup walnuts
8 ounces fresh mushrooms, stems removed
4 medium carrots, cut into chunks

2 tablespoons olive oil
1 onion, finely diced
4 cloves garlic, minced
1 6-ounce can diced green chiles or fresh minced jalapeños
3 tablespoons tomato paste
2 to 3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon smoked paprika
2 tablespoons soy sauce
1 to 2 teaspoons salt, to taste
2 14-ounce cans diced or crushed tomatoes with juices
1 14-ounce can beans of choice, optional
1 cup water

Directions

I start by making the “meat.” I add the walnuts, mushrooms, and carrots to a food processor and pulse until the mixture breaks down into a chunky, paste-like texture. I set it aside.

I heat the olive oil in a large pot over medium heat and sauté the onion and garlic until very soft. I add the green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce, stirring until everything becomes fragrant.

I add the vegetable “meat” to the pot and let it cook, stirring occasionally, until the vegetables soften and the mixture begins to resemble traditional chili. I season with salt to taste.

I stir in the tomatoes, beans if I’m using them, and water until I reach the consistency I like. I let the chili simmer gently, stirring occasionally, until it thickens and the flavors fully come together.

Servings and Timing

I usually make this chili to serve about 5 to 6 people.
Prep time takes around 20 minutes.
Cook time is about 55 minutes.
Total time comes to approximately 1 hour and 15 minutes.

Variations

I sometimes add black beans, kidney beans, or pinto beans for extra heartiness. When I want more heat, I use jalapeños instead of canned green chiles. I also enjoy adding a pinch of cocoa powder or cinnamon for deeper flavor.

Storage / Reheating

I store leftover chili in an airtight container in the refrigerator for up to 5 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of water if it thickens too much.

FAQs

Does this really taste like traditional chili?

I find it has the same hearty, savory feel thanks to the texture of the vegetable “meat” and bold spices.

Can I make this chili ahead of time?

I often do, since the flavors deepen and improve after a day in the fridge.

What beans work best in this recipe?

I like using black beans or kidney beans, but I sometimes skip beans entirely.

Is this chili freezer-friendly?

I freeze it in individual portions and reheat it easily when I need a quick meal.

What toppings go well with vegetarian chili?

I love topping it with sour cream or yogurt, shredded cheese, avocado, or fresh cilantro.

Conclusion

This vegetarian chili is one of my favorite comfort meals because it’s satisfying, flavorful, and completely plant-based. I love how it proves that chili doesn’t need meat to be rich, hearty, and incredibly comforting.

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