Description

This hearty vegetarian chili uses walnuts and mushrooms to create a meaty texture while packed with bold flavors from spices, tomatoes, and green chiles. Perfect for a comforting plant-based meal that warms you up and satisfies your chili cravings without any meat.

Ingredients

Scale

Meat Substitute

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

Sauté Base

2 tablespoons olive oil
1 onion, finely diced
4 cloves garlic, minced

Spices and Flavorings

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)

Liquids and Beans

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

Instructions

Prepare the “Meat” Substitute: Pulse the walnuts, mushrooms, and carrots together in a food processor until they break down into a chunky, paste-like texture resembling ground meat. Set this mixture aside.
Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add the finely diced onions and minced garlic and sauté for 5-10 minutes until they become very soft and fragrant.
Add Spices and Flavorings: Stir in the diced green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce. Mix thoroughly to combine, releasing a rich and deep flavor base.
Cook the “Meat” Substitute: Add the walnut, mushroom, and carrot mixture to the pan. As it cooks and mixes in, it will start to resemble chili meat. Let it cook for about 10 minutes to soften and deepen the flavors. Season with salt to taste.
Add Tomatoes, Beans, and Water: Pour in the diced or crushed tomatoes, add the beans if using, and the cup of water to adjust the consistency. Stir well.
Simmer the Chili: Reduce heat and let the chili simmer gently for about 45 minutes. This allows the vegetables to soften, flavors to meld, and the chili to thicken.
Serve and Enjoy: Ladle the chili into bowls and garnish with your favorite toppings such as sour cream, cheese, chopped onions, or fresh cilantro. Enjoy your flavorful vegetarian chili!

Notes

The beans are optional, so you can omit them if you prefer a lower-carb chili or add your favorite variety such as black beans or kidney beans.
If you like more heat, add extra fresh minced jalapeños or increase the chili powder quantity.
For a gluten-free version, ensure your soy sauce is gluten-free or substitute with tamari.
This chili freezes well, so prepare in batches and store portions for quick meals later.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Sautéing, Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (about 250g)
Calories: 290 kcal
Sugar: 7g
Sodium: 550mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 9g
Cholesterol: 0mg

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