Walnut & Mushroom Vegetarian Chili

Dinner · Vegan Mains

Walnut & Mushroom Vegetarian Chili

Finely chopped walnuts, mushrooms and carrots create a chunky base for this tomato and green chile chili. Add the optional beans for an extra hearty bowl.
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Prep
15 minutes
Cook
1 hour
Total
1 hour 15 minutes
Serves
6 servings

Bring it to the table

About this recipe.

A chunky walnut, mushroom and carrot base simmered with tomatoes, green chiles and chili spices. Beans are optional.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

THE “MEAT”

  • 1 cup Walnuts (chopped)
  • 8 oz Button Mushrooms (fresh, washed, stems removed)
  • 4 med Carrots (cut into chunks)

THE CHILI

  • 2 tbsp Olive oil
  • 1 Yellow Onion (finely diced)
  • 4 cloves Garlic (minced)
  • 6 oz Diced green chiles (one mild 6-ounce can)
  • 3 tbsp Tomato paste
  • 2-3 tbsp Chili powder
  • 2 tsp Ground Cumin
  • 1 tsp Smoked paprika
  • 2 tbsp Soy sauce
  • 1-2 tsp Salt (more or less to taste)
  • 28 oz Diced or crushed tomatoes (with juices) (canned; 2, 14oz cans)
  • 14 oz Beans of choice (one can, drained; optional)
  • 1 cup Water

The cooking plan

How to make Walnut & Mushroom Vegetarian Chili.

  1. Pulse walnuts, mushrooms and carrots in a food processor until finely chopped with some texture remaining.
  2. Soften onion and garlic in oil in a large pot. Stir in chiles, tomato paste, chili powder, cumin, paprika and soy sauce.
  3. Stir in the chopped walnut mixture. Cook about 10 minutes, stirring to prevent sticking.
  4. Add tomatoes, optional beans and water. Simmer gently about 45 minutes, until carrots are tender and the chili thickens. Adjust water and salt to taste.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Walnut & Mushroom Vegetarian Chili

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A chunky walnut, mushroom and carrot base simmered with tomatoes, green chiles and chili spices. Beans are optional.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

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Ingredients
  

THE "MEAT"
  •  
    1 cup Walnuts chopped
  • 8 oz Button Mushrooms fresh, washed, stems removed
  • 4 med Carrots cut into chunks
THE CHILI
  • 2 tbsp Olive oil
  • 1 Yellow Onion finely diced
  • 4 cloves Garlic minced
  •  
    6 oz Diced green chiles one mild 6-ounce can
  • 3 tbsp Tomato paste
  • 2-3 tbsp Chili powder
  • 2 tsp Ground Cumin
  •  
    1 tsp Smoked paprika
  • 2 tbsp Soy sauce
  • 1-2 tsp Salt more or less to taste
  •  
    28 oz Diced or crushed tomatoes (with juices) canned; 2, 14oz cans
  •  
    14 oz Beans of choice one can, drained; optional
  • 1 cup Water

Equipment

Large stockpot
Knife and cutting board
Stirring spoon
Stirring spoon
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pulse walnuts, mushrooms and carrots in a food processor until finely chopped with some texture remaining.
  2. Soften onion and garlic in oil in a large pot. Stir in chiles, tomato paste, chili powder, cumin, paprika and soy sauce.
  3. Stir in the chopped walnut mixture. Cook about 10 minutes, stirring to prevent sticking.
  4. Add tomatoes, optional beans and water. Simmer gently about 45 minutes, until carrots are tender and the chili thickens. Adjust water and salt to taste.

Notes

Adapted from Lindsay Ostrom’s Vegetarian Chili at Pinch of Yum. Restored 6-ounce chiles and a 14-ounce optional bean can from corrupted imports. Contains walnuts and soy. Six servings is an estimate. Refrigerate promptly, use within 3 days and reheat to 165°F. No tested or nutrition claims.

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