This Vegetarian Chili recipe is, quite simply, the best vegetarian chili recipe, ever. With the perfect balance of heat, savoury richness, and great texture, it’s beyond satisfying, and crazy easy to make. Enjoy it with any, or all of your favourite toppings ~ the more the merrier!
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Ingredients
8ounces whole mushrooms (I use cremini)wiped clean, stemmed, and chopped in half or quarters
1cup walnuts
4garlic clovespeeled
2tablespoonsolive oil
2medium yellow onions diced
1large poblano pepper (or use red bell pepper)diced
1 - 2jalapeños - seeded & minced(or leave the seeds if you prefer a bit of heat)
2tablespoonstomato paste
2tablespoonssoy sauce
2tablespoonschili powderor 1 tablespoon if very spicy (see notes)
1tablespoonground cumin
1teaspoonsmoked paprika, or chipotle powder
2teaspoonscocoa powderoptional
128-oz can diced or crushed tomatoes
1/2cupbulgursee notes
1cupdark beer (or use all vegetable broth)
3cupsvegetable broth
Kosher salt pepper
115-ouncecan of black beans drained and rinsed
115-ouncecan pinto beans drained and rinsed
Optional Toppings
1-2ripe avocadoscut into bite-sized pieces
chopped cilantro
red onion, thinly sliced or diced
1/2cupcorn kernels (frozen or fresh)
sliced radishes
lime wedges
Instructions
Process the mushrooms, walnuts, and garlic in a food processor until finely ground, but not a paste.
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Once hot, add the mushroom-walnut mixture and cook, stirring occasionally, until the mushrooms release most of their liquid and darken in colour, about 5 to 6 minutes.
Add the onion, along with the chopped poblano pepper, and minced jalapeño. Cook until the onions are translucent and the peppers just begin to soften, about 5 minutes.
Stir in the tomato paste and cook until it darkens, about 1 minute. If adding more veggies such as sweet potatoes, carrots, or mushroom chunks (see notes) add them now.
Reduce heat to medium and mix in the soy sauce, chili powder, cumin, smoked paprika (or chipotle powder), and cocoa powder. Cook for another minute or so.
Add in the diced tomatoes, bulgur, beer, and vegetable broth. Season with 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and simmer for 15 minutes, stirring occasionally.
Stir in the beans and simmer until chili is thickened and beans are heated through, about another 10 minutes. Taste and adjust seasonings, if necessary. Serve the chili in bowls with toppings of your choice.
Notes
VariationsAdd more veggies: Feel free to add about 1 more cup of chopped veggies to the chili such as sweet potatoes, carrots, or mushroom chunks. If kept at around 1 cup, this addition will not change the amount of spices or liquid needed. Make it gluten-free: Omit the bulgur and top the chili with cooked quinoa or brown rice instead of bulgur. Note: I have not tried cooking the quinoa or brown rice in the chili which would significantly impact the cooking time and liquid amounts. A Note On Chili PowdersChili powders range a lot in heat. If you buy a standard "chili" powder blend, it will likely contain other ingredients like paprika, oregano, cumin, garlic powder, onion powder, and salt and pepper. Most jars containing these blends will not be very spicy.On the other hand, "Chile" powder, with an "e" on the end, is made from just dried, and ground, hot chiles. This powder will almost always be very spicy, though some brands will be spicier than others.Because the labels aren't always straightforward, you will have to read the ingredient list to see what powder you have, or what powder you are buying. Then adjust the amount you add accordingly. If you are using chile powder, I would start with 1 tablespoon and add more later if needed. With chili powder, you can probably start with 2 tablespoons without any risk of making the chili too spicy.Store & Freeze
Store leftovers: Once cooled, place leftover chili in an airtight container and refrigerate for up to 5 days.
To Freeze: Once cooled, place leftover chili in an airtight container and freeze for up to 2 months.
Reheat the chili: Reheat refrigerated on the stove top; add 1/2 cup water or broth and heat over medium heat until warmed through. Thaw frozen chili overnight in the refrigerator, then reheat on the stovetop; add 1/2 cup water or broth, and heat over medium heat until warmed through.