by Kim Becker
A cold winter day calls for a bowl of hot chili. If you are trying to incorporate more plant based foods into your diet, you’ll want to give this recipe a try. A hearty mixture of walnuts, mushrooms, carrots, and celery takes the place of ground beef and lends big flavor to this vegetarian version. You can also use this mixture as a stand in for meat in other dishes such as in your favorite spaghetti sauce or taco “meat” recipe.
When I have chili, I always make a skillet of cornbread and cook up a pot of greens, such as collards, chard, or kale to serve on the side. It’s the perfect winter meal. You can also check out my Buttermilk Cornbread recipe.
- 1 cup walnuts
- 8 oz. fresh mushrooms, stems removed
- 2 medium carrots, cut into chunks
- 1 stalk celery, cut in chunks
- 1 tablespoon olive oil
- 1 onion, finely diced
- 3 large cloves garlic, minced
- 1 6-oz can diced green chiles
- 1 jalapeño pepper, finely chopped (optional)
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon mild chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon allspice, (optional)
- 1 14 oz. can diced or crushed tomatoes
- 1 can pinto or kidney beans, drained and rinsed
- 1 15 oz. can vegetable broth
Suggested toppings: sliced avocado, plain yogurt, Shredded cheese, chopped cilantro
Make the “meat” – pulse walnuts, mushrooms, carrots, and celery in a food processor until finely chopped. Set aside.
Saute the onion and garlic in olive oil until soft. Stir in peppers, tomato paste, brown sugar, salt, pepper, chili powder, cumin, oregano, paprika, and allspice.
Add the mushroom mixture. Once it mixes in and starts cooking, it should start to resemble chili meat. Cook, stirring periodically, for 10 minutes or so to soften the vegetables.
Add tomatoes, beans, and half the can of broth. Cover partially with lid and bring to a slow simmer. Let the chili simmer for about an hour, stirring periodically, and adding more broth as needed for desired thickness.
Nutritional Information per serving
Yield: 8 servings per recipe
Calories: 216; Fat: 12g; Carbohydrates: 23g; Protein: 7g; Sodium: 624mg; Fiber: 7g
February 11, 2021
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December 22, 2020