Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
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
Equipment images are illustrative. Exact products may vary.
Instructions
- Pulse walnuts, mushrooms and carrots in a food processor until finely chopped with some texture remaining.
- Soften onion and garlic in oil in a large pot. Stir in chiles, tomato paste, chili powder, cumin, paprika and soy sauce.
- Stir in the chopped walnut mixture. Cook about 10 minutes, stirring to prevent sticking.
- 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.
