Vegetarian Chili

Vegetarian Chili

There's nothing like a hearty bowl of chili when the weather starts to cool! Try this meat-free version!
Prep Time 15 minutes
Cook Time 1 hour
Course Soup
Cuisine Classic American, Comfort Food, Vegetables
Servings 6 servings
Calories 315 kcal


For the ‘vegetable base’

  • 1 cup  walnuts
  • 8 oz. mushrooms
  • 4 carrots cut into chunks

For the chili

  • 1 tbsp.  olive oil
  • 1  onion diced
  • 4  cloves  garlic minced
  • 2 jalapeño peppers deseeded, finely chopped
  • 4 tbsp.  tomato paste
  • 1 tsp. chili powder
  • 2 tsp.  ground cumin
  • 1 tsp.  smoked paprika
  • 2 tbsp.  soy sauce
  • 2  14 oz. cans diced tomatoes
  • 1  14 oz. can black bean drained
  • 1 cup water
  • salt and pepper


  • Place all the ‘vegetable base’ ingredients into a food processor and pulse until you achieve a chunky paste-like consistency. Set aside.
  • Heat the olive oil in a large pan over a medium heat. Add the onions and garlic and sauté gently for 5-7 minutes until soft. Add the diced jalapeño peppers, tomato paste, chili powder, cumin, smoked paprika, and soy sauce.
  • Next add in the chunky vegetable paste and cook for 10 minute, until softened. Season with salt and pepper to taste.
  • Add in the tomatoes, beans, and water. Bring to the boil and then let it simmer on a low heat for around 45 minutes.


Serving suggestions: brown rice, sour cream or Greek yogurt, grated cheese, fresh parsley.
Keyword carrot, chili, jalapeno, vegetables