Hearty Vegetarian Chili recipe packed with flavor! You won't miss the meat in this vegetable chili, and the addition of walnuts gives the perfect texture and flavor!
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr45 minutesmins
Course: Soups and Stews
Cuisine: American
Keyword: meatless chili recipe, no meat chili, vegetarian chili recipe
1canpinto beans, drained and rinsed1 pound & 13 ounce
1can tomato paste6 ounce
2Tablespoonschili powder
1teaspoonkosher salt
½teaspoonblack pepper
1teaspoonsmoked paprika
1cupwalnutschopped
pinchof red pepper flakes
green onion, shredded cheddar cheese, plain greek yogurt (optional), for garnish
Instructions
In a large stock pot, heat olive oil over medium high heat. Add zucchini, onion, green pepper, and garlic. Saute for about 3-5 minutes, until softened.
Add in remaining ingredients (except garnish options). Stir and cover. Reduce heat to low and simmer for 90 minutes, stirring occasionally.
Serve with desired garnishes. ENJOY!
Notes
Topping ideas: corn chips, baked tortilla strips, pico de gallo and salsa are amazing on vegetarian chili too!
Storing: Transfer leftover chili to an airtight container. Keep in the refrigerator for up to 3 days. Reheat in the microwave or on the stove top.
Stir. As the chili simmers, give it an occasional stir. This helps the ingredients combine and cook evenly.
For the Instant Pot:
Add stock with vegetables, seasoning, beans, paste, and nuts to the pressure cooker. Lock the lid and select HIGH PRESSURE. Add a cook time of 5 minutes.
Allow to naturally release for 10 minutes. Remove lid, stir and enjoy!