Hearty Vegetarian Chili: So Flavorful, You Won't Miss the Meat!
Vegetarian Chili: cook this hearty, flavorful chili packed with walnuts and mushrooms. A satisfying meal, perfect for a cozy evening.
Ingredients
- 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
Instructions
- Make the “meat” – pulse walnuts, mushrooms, and carrots in a food processor until broken down into a chunky paste-like texture. Set aside.
- Heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 5-10 minutes until very soft.
- Add green chiles, tomato paste, chili powder, and cumin. Stir well to combine, letting the spices bloom for a minute.
- Add your “meat” mixture to the pan. Once it mixes in and starts cooking, it should start to resemble chili meat. Let the “meat” cook for 10 minutes or so to soften the vegetables. Season with salt.
- Add tomatoes, beans if desired, and water to get the consistency right. Let it simmer for about 45 minutes to soften the vegetables, thicken it up, and let the flavors come together.
- Serve with your favorite chili toppings, and enjoy your delicious Vegetarian Chili!
Notes
- For an extra layer of smoky flavor, add a pinch of smoked paprika with the chili powder.
- If you prefer a thicker chili, let it simmer uncovered for a bit longer to reduce.
- To store, refrigerate leftover chili in an airtight container for up to 4 days. It also freezes beautifully for up to 3 months; thaw overnight and reheat gently on the stovetop.
- When I first made this, I worried the 'meat' wouldn't hold up, but pulsing the walnuts and mushrooms just right gives it a fantastic consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a thicker chili, let it simmer uncovered for a bit longer to reduce.
- To store, refrigerate leftover chili in an airtight container for up to 4 days. It also freezes beautifully for up to 3 months; thaw overnight and reheat gently on the stovetop.
- When I first made this, I worried the 'meat' wouldn't hold up, but pulsing the walnuts and mushrooms just right gives it a fantastic consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.