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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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