Vegetarian Walnut and Mushroom Chili Recipe

Introduction

This hearty vegetarian chili is packed with flavor and texture, making it a perfect meal for chilly days or anytime you crave comfort food. Using walnuts and mushrooms creates a satisfying meat-like base that’s both nutritious and delicious.

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
• 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)
• 1 cup water

Instructions

1. Step 1: Make the “meat” by pulsing the walnuts, mushrooms, and carrots in a food processor until broken down into a chunky paste-like texture. Set aside.
2. Step 2: Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté for 5-10 minutes until very soft and fragrant.
3. Step 3: Stir in the diced green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce, mixing well to combine all the flavors.
4. Step 4: Add the “meat” mixture to the pan. Cook it for about 10 minutes, stirring occasionally, to soften the vegetables and let it start resembling chili meat. Season with salt to taste.
5. Step 5: Pour in the diced or crushed tomatoes, beans if using, and water. Adjust the water amount to get your preferred chili consistency. Let the chili simmer gently for about 45 minutes to allow the flavors to meld and the vegetables to soften.
6. Step 6: Once cooked, serve the chili with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or avocado. Enjoy your homemade vegetarian chili!

Tips & Variations

• For a spicier chili, add extra fresh jalapeños or a pinch of cayenne pepper.
• Try using different beans like black beans or kidney beans depending on your preference.
• To make it gluten-free, ensure your soy sauce is gluten-free or substitute with tamari.
• Adding corn or bell peppers can add extra color and sweetness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium heat, adding a splash of water if it has thickened too much. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a food processor?

Yes, you can finely chop the walnuts, mushrooms, and carrots by hand, but the texture may be chunkier and less uniform. Using a food processor helps achieve the ideal “meaty” texture.

Is this chili spicy?

The heat level depends on your choice of chiles or jalapeños and the amount of chili powder used. You can adjust the spice to your liking by using mild or hot peppers or by reducing the chili powder.

Vegetarian Walnut and Mushroom Chili Recipe

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★★★★★

4.8 from 513 reviews

• Author: Aiden
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This hearty Vegetarian Chili features a rich, savory blend of walnuts, mushrooms, and vegetables, perfectly spiced with chili powder, cumin, and smoked paprika. The meat-like texture is created by pulsing the plant-based ingredients into a chunky paste, then simmered to meld flavors and create a comforting, robust dish ideal for chili lovers seeking a wholesome, meat-free alternative.

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Ingredients

Scale 1x2x3x

Plant-Based “Meat” Mixture

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

Sauté and Spice Mix

• 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 Chili Ingredients

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

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Instructions

1. Prepare the “Meat” Mixture: Pulse the walnuts, mushrooms, and carrots in a food processor until they break down into a chunky paste-like texture that mimics ground meat. Set aside this mixture for cooking later.
2. Sauté Aromatics: Heat olive oil in a pan over medium heat. Add finely diced onion and minced garlic, sautéing for 5 to 10 minutes until they become very soft and fragrant, forming the flavor base of the chili.
3. Add Spices and Chiles: Stir in diced green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce to the onion and garlic mixture, allowing the spices to release their flavors and meld together.
4. Cook the “Meat”: Add the prepared walnut-mushroom-carrot mixture to the pan, mixing it well with the spiced aromatic base. Cook for about 10 minutes to soften the vegetables further and develop the characteristic texture of 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 optional beans if using, and water to adjust consistency. Stir well to combine all ingredients evenly.
6. Simmer the Chili: Let the chili simmer gently for approximately 45 minutes, allowing the vegetables to soften, the sauce to thicken, and the flavors to deeply meld together into a cohesive dish.
7. Serve: Spoon the vegetarian chili into bowls and garnish with your favorite chili toppings such as cheese, sour cream, chopped onions, or fresh herbs. Enjoy this comforting and nutritious meatless chili!

Notes

• Beans are optional; add a 14-ounce can of your choice for extra protein and texture.
• Adjust salt and chili powder quantities based on your taste preference and heat tolerance.
• For a spicier chili, opt for fresh minced jalapeños instead of canned green chiles.
• Use soy sauce for a subtle umami boost; tamari can be used for a gluten-free option.
• This chili freezes well; store leftovers in airtight containers for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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