Vegetarian Chili
Hearty, smoky, and full of flavor, this veggie-packed chili uses walnuts, mushrooms, and carrots to create a satisfying, meat-like texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 5–6 servings
- Category: Main Course / Dinner
- Method: Stovetop / Simmer
- Cuisine: American
- Diet: Vegetarian
Ingredients
The “Meat”:
1 cup walnuts
8 oz fresh mushrooms, washed and stems removed
4 medium carrots, cut into chunks
The Chili:
2 tablespoons olive oil
1 onion, finely diced
4 cloves garlic, minced
1 (6 oz) can diced green chiles (or use minced fresh jalapeños)
3 tablespoons tomato paste
2–3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon smoked paprika
2 tablespoons soy sauce
1–2 teaspoons salt (to taste)
2 (14 oz) cans diced or crushed tomatoes (with juices)
1 (14 oz) can beans of choice (optional)
1 cup water
Instructions
Make the “Meat”:
Add walnuts, mushrooms, and carrots to a food processor. Pulse until mixture resembles a chunky, paste-like texture. Set aside.
Sauté Base Flavors:
In a large pot, heat olive oil over medium heat. Add diced onions and garlic. Cook for 5–10 minutes until very soft and fragrant.
Build the Flavor:
Stir in green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce. Cook for 1–2 minutes.
Cook the “Meat”:
Add the walnut-mushroom mixture to the pot. Stir to combine and cook for 10 minutes, allowing vegetables to soften and resemble ground chili meat. Season with salt.
Simmer:
Pour in tomatoes, beans (if using), and water. Stir to combine. Simmer on low heat for 45 minutes, stirring occasionally, until thickened and flavorful.
Serve:
Dish up hot with your favorite chili toppings like avocado, shredded cheese, sour cream, or cornbread.
Notes
Use kidney beans, black beans, or pinto beans—your choice.
This chili thickens more as it sits. Add a splash of water if reheating leftovers.
Store in the fridge for 4–5 days or freeze for up to 3 months.
To make it vegan, use tamari or coconut aminos instead of soy sauce (if gluten-free is needed).
Find it online: http://elladishes.com/vegetarian-chili/
