Vegetarian Chili that’s “meaty” and satisfying – without all the meat! A hearty mixture of walnuts, mushrooms, and carrots as your base, with big flavors of onion, garlic, green chiles and spices.
Vegetarian Chili
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I made this today and it is absolutely the best veg chili ever. Unbelievably delicious and the ‘meat’ mixture is a stroke of genius. Thank you 😘
Watch How To Make This Vegetarian Chili
Vegetarian Chili That Actually Tastes Like Chili.
Chili chili chili, can’t you see? Sometimes your ways just hypnotize me and even when you’re made without meat?!
Yes, that’s right. I’d like to introduce to you a really good, really “meaty” and satisfying vegetarian chili that, in fact, does not have meat in it at all.
This vegetarian chili is all the good things that I’m looking for:
- thick and hearty and “meaty”, like a standard chili texture
- beans optional – add if you like them, leave out if you don’t
- big, big, big happy flavor
- packed with a variety of veggies
- easy to make
- makes awesome leftovers
- meatless!
If you’re vegan, don’t you worry – this is also a VEGAN chili if you just watch your toppings. Avocado, pickled red onion, radishes, tortilla chips… we got you, vegans. Also: see our Instant Pot Pumpkin Walnut Chili recipe – it’s real good.
I am not a vegetarian or vegan but I hope it’s obvious that I think creative plant-based cooking is so fun and I love the positive impact it has on our bodies and the earth. ♡ You can be all kinds of everything (vegan, vegetarian, or none, IMHO) and 100% enjoy this.
Goals for the rest of the month: more vegetables, and more chili nights!
How To Make Vegetarian Chili
1
Make the “meat” for the chili.
Walnuts, mushrooms, and carrots all blitzed up in a food processor. This is your chili “meat” for this recipe. All vegetarian!
2
Sauté onions and garlic.
Heat a Dutch Oven or another large pot on the stove and get all those good house smells going!
3
Add chiles, tomato paste, and spices.
I love the kick and acidity the green chiles bring and the deep flavor from the tomato paste. Smoked paprika and soy sauce are bringing a bit of a delicious surprise too!
4
Add the “meat” back in.
Let it simmer and cook for about 10 minutes to get the vegetables soft and delicious.
5
Let it simmer.
Add the tomatoes and beans and let it all simmer together for 45 minutes.
6
Add Your Toppings and Eat!
Top with all the usual suspects – sour cream, cheese, cilantro, etc. Get your tortilla chips and get in there!
Ingredients List
Walnuts, Mushrooms, and Carrots
This is the “meat” base of the chili. Pulsed up in a food processor, it’s just absolute texture-perfection. Love this so much.
Onion and Garlic
One of the basic cornerstones of any good chili!
Canned Stuff
The gang’s all here – diced green chiles for a kick of heat, tomato paste for that deep tomato flavor, and canned tomatoes for sauciness.
Spices
We’ve got chili powder and cumin for that classic chili flavor, and then a punch of smoked paprika.
Soy Sauce
Noy typical for chili, but I love it. Soy sauce adds the perfect little dose of umami and saltiness.
Beans
Most veggie chilis are very bean-heavy, but I’m not about that (hence that delicious meatless base). Just one can of beans here is all we need! Black beans or pinto beans would be my pick.
About The “Meat” In This Vegetarian Chili
This vegetarian chili features a hearty mixture of walnuts, mushrooms, and carrots that can beautifully stand in place of your ground beef and absorbs the big flavors of sautéed onion and garlic, diced green chiles, and all those spices. When scooped and topped with some avocado or cheese, sour cream or tortilla chips, it’s just warming and so satisfying in that chili-specific way. And, bonus, it’s totally meatless.
I have some requirements for my vegetarian chili and the first is that I want it to be really on-point texturally. I want it to scoop like a real chili. I don’t want soup, okay? I want a thick and meaty-like chili texture. The “meat” mixture in this recipe is going to ensure that texture.
My second requirement for my veg chili is equally as important: LOW-TO-NO BEANS. I love beans as much as the next person, but sometimes I feel like they are overused in vegetarian lookalike recipes (like vegetarian chili, for example) where we could easily use vegetables more creatively instead of defaulting to 27 types of beans as the base of the recipe.
I don’t know, I have opinions, okay?
Storage and Freezing
As all chilis do, this makes for great leftovers! Here’s how to store in the fridge and freezer:
- Storing In The Fridge: Store in an airtight container – it will keep for 3-4 days. Add more liquid/water if it needs to loosen up at all.
- Storing In The Freezer: Cook the entire recipe and freeze in an airtight container (or two) – it will keep for up to 6 months. When you’re ready to cook, let it thaw in the fridge overnight and heat on the stove.
Frequently Asked Questions For Vegetarian Chili
If I’m allergic to walnuts, what can I use?
I would either omit them and just increase the mushrooms, or you could try another softer nut like pecans. The flavor won’t be quite the same but I could see the texture still working! If you give it a try, let us know in the comments!
I don’t like mushrooms. What can I use instead?
You could try omitting them, but the texture will be a little different. I’d recommend giving this one a try to see if it converts you! 🙂 The mushrooms are chopped SO small that you hardly even notice they’re there.
Can I use a blender to make the “meat”?
This does not work well in a blender as it can’t get it to quite the right consistency throughout. If you don’t have a food processor, I’d probably opt for using a knife and chopping it all very finely on a cutting board.
Is this spicy?
Nope, not at all! Just be sure to use mild green chiles instead of hot.
Can you make this vegan?
This chili is naturally vegan as well! Just be sure to skip the cheese and sour cream on top (or use your favorite vegan alternative).
Click here to see the step-by-step web story instructions for this recipe!
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Vegetarian Chili
- Total Time: 1 hour 15 minutes
- Yield: 5-6 1x
- Diet: Vegetarian
Description
Vegetarian Chili that’s “meaty” and satisfying – without the meat! A hearty mixture of walnuts, mushrooms, and carrots as your base, with big flavors of onion, garlic, green chiles and spices. SO GOOD.
Ingredients
Units
Scale
The “Meat:”
- 1 cup walnuts
- 8 ounces fresh mushrooms, washed, stems removed
- 4 medium carrots, cut into chunks
The Chili:
- 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, see notes)
- 1 cup water
Instructions
- Make the “meat” – pulse all ingredients in a food processor until broken down into a chunky paste-like texture. Set aside.
- Heat the olive oil over medium heat. Add the onions and garlic. Sauté for 5-10 minutes until very soft.
- Add green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce. HELLO FLAVOR.
- Add your “meat” 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 you want, 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 there it is! VEGETARIAN CHILI! You did it.
Equipment
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Notes
Beans: A lot of vegetarian chili recipes are based around beans, and I wanted this recipe to be bean-optional for people who don’t like or can’t have beans. So if you want to skip the beans altogether, no problem! That being said, I like black beans in this vegetarian chili, but kidney beans, white beans, or pinto beans would all be great.
Toppings: For vegetarian chili – sour cream and cheddar or queso fresco. For vegan chili – cilantro, avocado, pickled onion or jalapeno, radishes, tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: vegetarian chili, vegan chili, chili recipe, healthy chili, vegetarian comfort food
Three More Healthy Chili Recipes
Filed Under: All Recipes Carrot Dairy-Free Dinner Dutch Oven Healthy Legume Main Dishes Mushroom Recipes Soups Stovetop Sugar-Free Tomato Vegan Vegetarian Winter
February 27, 2020
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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Now this right here looks like a deliciously irresistible meal that’ll turn a meat lover into a lifetime vegetarian. That looks m-m-m soooooo good! 🙂
I just made this recipe and OMG it’s absolutely delicious! The “meat” crumble had a very similar consistency as the real thing. My family and I were a little skeptical at first about the walnut/mushroom/carrot combo but it was fantastic! Flavors were spot on. I added in a little more liquid but that’s simply due to personal preference.
I made this recipe awhile ago, but I couldn’t find the recipe t make it again. So I did a Google search, and I knew it as soon as I saw it. I printed it now so that I can add it to my recipe binder. This recipe is very good!
I made this recipe exact 2 weeks ago. It was magical! My family loved it so much, I’m making it again tonight! They don’t even realize that there’s no meat in it! Crazy!
Hi,
Do you think I could substitute canned chipotle for the diced green chiles?
We haven’t tested it out before, but it might lend a slightly different flavor.
Going on the menu for Friday’s during Lent. This looks great!
Hi, I have a tree nut allergy and was wondering what I can replace the walnuts with? I read that oats can be a nut replacement. Do you think that would work? Thanks!
I am so excited to try this recipe!! Love that you’ve created a “meat crumble” from real, unprocessed ingredients.
That walnut and mushroom base is so clever. I wonder what other bases would work like that. Definitely going to give vegetarian chili a try.
http://www.ordinaryfeast.com
I’ve used riced cauliflower to make vegetarian chili in the past, but never thought about adding mushrooms or carrots (can’t have the walnuts). I’ll have to try adding them next time.
Enjoy, Michelle!
I’m not a vegetarian and this recipe looks so yummy. I can’t wait to try it. Would pecans or cashews give it that same meat like texture?
This is simmering for dinner tonight; it smells fantastic!
This looks delicious, and I love the way you embedded the video in the recipe.
Is there another vegetable or suggestion to use in replace of the mushrooms in the “meat crumble”
You could just add in extra carrots instead of the mushrooms if you’d prefer. 🙂
Would that add extra sweetness or do you think it would be okay?
It might be a touch sweeter, but it should be okay. Other readers have had luck with this!
So delicious food i just loved it thanks for sharing this recipe to us .I made it twice at my home.
I just made this tasty food in my bhirthday for my family and friends their response for this food is very good .Thanks a lot to make the video very easy to understand.
Have you tried tempeh in the meat part of the recipe? I’m a big fan of tempeh, thats why I ask, but I am going to try this recipe the way it is. Looks fantastic!
We haven’t yet, but that’d be good!
Made a double batch tonight so that I could freeze lots of leftovers. Love this chili, it is so flavourful and the texture is great. I also added some corn near the end of the cooking time.
Did it freeze well??
I froze my last batch and it thawed really well. I was a little worried as I had added some leftover grated zucchini as well. I thought the water content might be too high to freeze well but it was really good. Just defrosted in the fridge and microwaved. Will be making again.
Ooooh, simply irresistible!
Fantastic! Tried it tonight, and score!! Thank you so much for sharing this delish recipie!!
We loved this recipe, we changed a bit and added ground pork though. We also changed carrots to romanesco, but the flavors are absolutely fantastic! Thank you for sharing.
Thanks for sharing, Emily!
I overbought mushrooms on sale; would the “meat” store for a couple of days if I process it first but don’t cook it? I don’t want to leave the mushrooms to mush…
It would probably keep okay in a sealed container in the fridge for about a day after your mushrooms are washed and processed.
WOW! I was so skeptical of this recipe at first when I saw the “walnut meat” 😂 but I decided to give it a go because every pinch of yum recipe I have ever made has been a total knock-out!! Don’t hesitate to make this!! Doesn’t taste like “meat”… but has a very heart Chili taste that is sure to satisfy. Thanks again!
So happy to hear this, Natalia!
This was fantastic!!! I’m a vegetarian and my husband gave up meat for Lent (but doesn’t like beans) so this recipe was perfect for a Sunday dinner. Kids (7 and 3) devoured it! Thank you!
So happy to hear this, Lauren!
I’m 5 mos Plant based now. I used to always make my Midwest beef red chili each winter and thought I wouldn’t find a plant based version to match. I made this tonight. I’m in love. I wasn’t a fan of too many beans in my chili and this 1 can of black beans was perfect. I did use double amount of vegetable broth (instead of water) but that’s just preference. Thank you thank you for this amazing recipe.
Thanks for sharing! 🙂
I made this recipe last night and REALLY enjoyed! I so agree that vegetarian chili recipes often over-rely on beans. I’m from southwest Ohio and the texture was so close to Cincinnati-style chili. It made me so happy! We often serve chili over spaghetti and topped with cheese. This worked wonderfully. Thanks! I also loved the gifs in the step-by-step 🙂
Made this tonight and it was delicious! My hubby does not like chili with a ton of beans and he kept saying how he couldn’t believe this didn’t contain meat. The flavor is great and it’s very hearty. Adding it to our rotation! Even my 7year old picky eater loved it.
So happy to hear this, Monica! 😊
I loved this, but even better my 15 year old who loves meat said this was one of the best chilis I’ve made. The whole family ate it up. Will definitely make this again. Thank you!
So glad to hear this, Gail!
Wow, this trick of blending the mushrooms, walnuts and carrots really changed the texture of this chili. My husband assumed I had used fake meat crumbles. I love vegetarian chili, and I miss the texture that you’d get from meat, so I’ll be using this from now on!
💃
What can I substitute for the walnuts. Pecans? One of my family members can’t eat walnuts.
I think pecans would work great!
Wow wow and Super Wow!!!!
It all started with a food processor.
Today I Googled… Food Processor Recipes. That sent me to 12 Magical Ways To Use A Food Processor. That lead to reading your food processor blog that sent me to Pinch of yum looking up plant based healthy foods.
Well this is the story…
Two weeks ago my husband went to his Doctor who put him on a plant base diet. So of course I had to buy a food processor. Then I read your food processor blog that turned into plant based/healthy recipes, to me wanting to find a chili recipe. So tomorrow I’m taking the food processor out of the box, making vegetarian/vegan chili and reading your blog from the beginning. Look what a food processor can do. Now this is a coincidence
This was delicious! Sure to please meat lovers as well.