Vegan Chili Recipe
User Reviews
5
Vegan Chili Recipe
Description
The Vegan Chili blends ground walnuts and shiitake mushrooms to mimic meatiness alongside a mix of beans and bulgur wheat. Aromatics like onion, celery, jalapeños, garlic, and tomato paste are sautéed to develop depth before adding diced tomatoes, beans, vegetable stock, and spices. Simmering thickens the chili and melds the flavors.
It offers a hearty, thick texture with chewy bulgur and soft beans amidst a tomato-forward base seasoned with cumin, chili powder, and soy sauce. Fresh cilantro stirred in at the end adds brightness. Optional toppings including avocado, radish, corn, and lime wedges bring fresh contrast.
Ideal served warm, it's a filling vegan meal suitable for lunch or dinner. It reheats well, and flavors develop further when made ahead. The recipe advises bulgur for chewiness but suggests quinoa as a gluten-free alternative. Homemade chili powder is also an option for added complexity.
Leftovers freeze well for up to two months and can be thawed in the fridge. If reheated and too thick, adding vegetable broth or water adjusts consistency. The recipe serves about six people.
Ingredients
For The Walnut Mixture:
- ½ cup walnuts
- ½ ounce dried shiitake mushrooms
For The Vegan Chili:
- 2 tablespoons olive oil
- 2 onion chopped (about 2 cups, large
- 3 celery chopped, stalks
- 2 jalapeños seeded and chopped
- 1 tablespoon cumin ground
- ¼ cup chili powder
- 3 tablespoons tomato paste
- 6 cloves garlic minced
- 1 28- oz diced tomatoes with juices, canned
- 1 can 15 oz. low sodium black beans, drained and rinsed
- 1 can 15 oz. Cannellini beans, drained and rinsed
- 6 cups vegetable stock or water
- 3 tablespoons soy sauce use tamari for gluten free option
- ¾ cup bulgur medium coarse
- ½ cup cilantro roughly chopped - plus more as garnish
Optional Garnishes:
- 1 avocado cut into small pieces, ripe
- 1 radish sliced thinly (watermelon radish if you can find)
- ¼ cup corn whole kernel
- 1 lime cut into wedges
Instructions
- Place walnuts and dried shiitake mushrooms in the bowl of a food processor and process until finely ground, 30-45 seconds. Transfer to a bowl and set aside.
- To make the Vegan Chili: Heat olive oil in a heavy bottom pan (like a Dutch oven) over medium-high heat. Add in onion, celery, and jalapenos. Cook, stirring frequently, until onions begin to brown, 7-9 minutes.
- Reduce heat to medium and stir in cumin, chili powder, tomato paste, and garlic. Cook, stirring constantly, until fragrant, for about 1 minute.
- Add in diced tomatoes, black beans, Cannellini beans, vegetable stock, soy sauce, bulgur, and the processed walnut-shiitake mushroom mixture.
- Put the lid on, bring the mixture to a boil, and then let it simmer until it thickens to your liking, 25-30 minutes. The longer it simmer the thicker it will become.
- Stir in the cilantro right before serving.
- Ladle into bowls and top it off with the garnishes.
Notes
- Bulgur adds chewiness; substitute with quinoa for gluten-free chili though texture differs.
- Chili flavors improve after a day; reheat with added water or broth if too thick.
- Freeze leftovers up to two months; thaw in fridge before reheating.
- Homemade chili powder using toasted ancho and New Mexican chiles enhances flavor.
- Recipe serves 6 people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Sodium | 946mg | 39% |
| Potassium | 988mg | 21% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 3410IU | 68% |
| Vitamin C | 32mg | 36% |
| Calcium | 126mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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