Vegetarian Chili
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Vegetarian Chili
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.
- Yield: 8
- Method: instant pot
- Cuisine: american
- Diet: Vegetarian
Ingredients
- 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.
- Eat it up!
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.
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