Vegetarian Chili

• walnuts↗1 cup
• fresh mushrooms, washed, stems removed↗8 ounce
• medium carrots, cut into chunks↗4
• olive oil↗2 tablespoon
• onion, finely diced↗1
• cloves garlic, minced↗4
• can diced green chiles (or fresh minced jalapeños)6 ounce
• tomato paste↗3 tablespoon
• chili powder↗2
• cumin↗2 teaspoon
• smoked paprika↗1 teaspoon
• soy sauce↗2 tablespoon
• salt (more or less to taste)↗1
• cans diced or crushed tomatoes (with juices)14 ounce
• can beans of choice (optional, see notes)14 ounce
• water↗1 cup

Step-by-step instructions

1. 1

   Make the “meat” – pulse all ingredients in a food processor until broken down into a chunky paste-like texture. Set aside.

2. 2

   Heat the olive oil over medium heat. Add the onions and garlic. Sauté for 5-10 minutes until very soft.

3. 3

   Add green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce. HELLO FLAVOR.

4. 4

   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.

5. 5

   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.

6. 6

   Serve with your favorite chili toppings, and there it is! VEGETARIAN CHILI! You did it.