Vegetarian Chili
Total Time
1 hour 15 minutes
Prep Time
15 minutes
Cook Time
1 hour
Rating
4.8 out of 5 stars
(77)
Ingredients
5-6 servings
- 1 cup walnuts
- 8 ounces fresh mushrooms, washed, 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
- 2-3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 2 tablespoons soy sauce
- 1-2 teaspoons salt (more or less to taste)
- 2 14-ounce cans diced or crushed tomatoes (with juices)
- 1 14-ounce can beans of choice (optional, see notes)
- 1 cup water
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Preparation
Chef’s notes
Beans:
This recipe is bean-optional for those who don't like or can't have beans. Black beans are preferred, but kidney beans, white beans, or pinto beans can be used.
Toppings:
For vegetarian chili – sour cream and cheddar or queso fresco. For vegan chili – cilantro, avocado, pickled onion or jalapeno, radishes, tortilla chips.