Here’s a fun and easy way to make a hearty vegetarian chili that’s so rich and flavorful, you won’t even miss the meat!
First, let’s make the "meat" substitute. You’ll need a cup of walnuts, 8 ounces of fresh mushrooms (with the stems removed), and 4 medium carrots cut into chunks. Put all these ingredients in a food processor and pulse until you get a chunky paste-like texture. Set this aside for now.
Next, heat 2 tablespoons of olive oil in a pan over medium heat. Add a finely diced onion and 4 cloves of minced garlic. Sauté these for about 5-10 minutes until they’re really soft.
Now, it’s time to add some flavor! Stir in a 6-ounce can of diced green chiles (or fresh minced jalapeños if you prefer), 3 tablespoons of tomato paste, 2-3 tablespoons of chili powder, 2 teaspoons of cumin, 1 teaspoon of smoked paprika, and 2 tablespoons of soy sauce.
Add your "meat" substitute to the pan. As it cooks and mixes in with the other ingredients, it should start to look like chili meat. Let this cook for about 10 minutes to soften the vegetables. Don’t forget to season with salt to taste!
Finally, add 2 cans of diced or crushed tomatoes (with their juices), a can of your favorite beans (this is optional), and a cup of water to get the consistency just right. Let this simmer for about 45 minutes. This will soften the vegetables, thicken the chili, and allow all the flavors to meld together.
Serve your vegetarian chili with your favorite toppings. Enjoy!
A few notes: If you’re not a fan of beans, feel free to leave them out. I personally like black beans in this chili, but kidney beans, white beans, or pinto beans would all work great. As for toppings, if you’re keeping it vegetarian, try sour cream and cheddar or queso fresco. If you’re going for a vegan chili, top it with cilantro, avocado, pickled onion or jalapeno, radishes, or tortilla chips.
This recipe should take about 15 minutes to prep and 1 hour to cook. Enjoy your delicious, comforting, and healthy vegetarian chili!
