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Vegetarian Chili Recipe

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★★★★★

4.8 from 128 reviews

This hearty Vegetarian Chili is a delicious, plant-based twist on a classic comfort food. Made with a savory walnut and mushroom ‘meat’ base, fragrant spices, and a rich tomato sauce, this chili is packed with flavor and texture. It’s perfect for a cozy dinner and can be customized with beans and your favorite chili toppings.

Ingredients

Scale

Walnut ‘Meat’

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

Sauté and Spice Mixture

  • 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
  • 2–3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons soy sauce
  • 1–2 teaspoons salt (more or less to taste)

Final Ingredients

  • 2 14-ounce cans diced or crushed tomatoes (with juices)
  • 1 14-ounce can beans of choice (optional)
  • 1 cup water

Instructions

  1. Make the walnut ‘meat’ – Pulse the walnuts, mushrooms, and carrots together in a food processor until you achieve a chunky, paste-like texture that will serve as the meat substitute. Set this aside for later use.
  2. Sauté aromatics – Heat the olive oil in a large pan over medium heat. Add the diced onions and minced garlic and sauté for 5 to 10 minutes until they become very soft and fragrant.
  3. Add spices and flavorings – Stir in the diced green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce. Mix well to combine, allowing the spices to bloom and fill the pan with flavor.
  4. Cook the walnut ‘meat’ – Add the prepared ‘meat’ mixture to the pan. Stir to incorporate with the spices and aromatics. Let it cook for about 10 minutes, allowing the vegetables to soften and the mixture to start resembling chili meat. Season with salt to taste.
  5. Add tomatoes, beans, and water – Pour in the diced or crushed tomatoes along with their juices, the beans if using, and water to reach your desired consistency. Stir everything together.
  6. Simmer the chili – Reduce the heat to low and let the chili simmer gently for approximately 45 minutes. This allows the vegetables to soften fully, the sauce to thicken, and the flavors to meld beautifully.
  7. Serve and enjoy – Ladle the chili into bowls and top with your favorite chili accompaniments such as shredded cheese, sour cream, chopped onions, or avocado. Enjoy your comforting and flavor-packed Vegetarian Chili!

Notes

  • The beans are optional; you can use any variety you prefer, such as kidney beans, pinto beans, or black beans, or omit them entirely for a nut-forward chili.
  • Adjust the chili powder and jalapeños to your preferred spice level.
  • For a gluten-free version, ensure the soy sauce used is gluten-free or substitute with tamari.
  • This chili stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.

Keywords: vegetarian chili, walnut chili, meatless chili, plant-based chili, mushroom chili, easy chili recipe, comfort food, healthy chili

Find it online: https://recipeswithria.com/vegetarian-chili-recipe/