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
Step 1
Make the “meat”: Pulse all ingredients in a food processor until broken down into a chunky paste-like texture. Set aside.
Step 2
Heat the olive oil over medium heat. Add the onions and garlic. Sauté for 5-10 minutes until very soft.
Step 3
Add green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce.
Step 4
Add your “meat” to the pan and cook for 10 minutes to soften the vegetables. Season with salt.
Step 5
Add tomatoes, beans if desired, and water to achieve the right consistency. Let it simmer for about 45 minutes to soften the vegetables, thicken it up, and let the flavors come together.
Step 6
Serve with your favorite chili toppings.
Step 7
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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.
