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.

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).

Vegetarian Chili Recipe

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

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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

Dutch Oven

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Food Processor

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Ladle

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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