Savory Vegetarian Chili Delight

Here’s a delicious Vegetarian Chili recipe that packs a hearty punch without any meat! This recipe uses a clever blend of walnuts, mushrooms, and carrots to create a "meaty" base, seasoned with onions, garlic, green chiles, and a mix of spices that bring big, bold flavors to the table.

Ingredients:

• For the "Meat":
  • 1 cup walnuts
  • 8 ounces fresh mushrooms, cleaned and stems removed
  • 4 medium carrots, chopped
• For the Chili:
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 can (6 ounces) 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, adjust to taste
  • 2 cans (14 ounces each) diced or crushed tomatoes, with juices
  • 1 can (14 ounces) beans of your choice (optional)
  • 1 cup water

Instructions:

1. Start by making the "meat". In a food processor, pulse the walnuts, mushrooms, and carrots until they reach a chunky, paste-like consistency. Set this mixture aside.
2. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing them until they’re very soft, about 5-10 minutes.
3. Stir in the green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce to the onion mixture. This is where the flavor really starts to build.
4. Add the prepared "meat" to the pot. As it cooks and mixes with the other ingredients, it will begin to resemble traditional chili meat. Let it cook for about 10 minutes to soften the vegetables.
5. Season with salt, then add the tomatoes, beans (if using), and water. Adjust the water amount to get your desired chili consistency.
6. Let everything simmer together for about 45 minutes. This will soften the vegetables further, thicken the chili, and meld all the flavors beautifully.
7. Serve hot with your favorite chili toppings.

Optional Notes:

• Beans are optional in this recipe. If you’re not a fan or can’t have them, feel free to leave them out. If you do like beans, black beans, kidney beans, white beans, or pinto beans are all great choices.
• For toppings, consider sour cream and cheddar or queso fresco for a vegetarian version, or cilantro, avocado, pickled onion or jalapeño, radishes, and tortilla chips for a vegan twist.

This chili is perfect as a comforting meal that satisfies both vegetarians and meat-lovers alike!