Test Blog Post 4
Chili chili chili, can’t you see? Sometimes your ways just hypnotize me and even when you’re made without meat?!
Yes, that’s right. I’d like to introduce to you a really good, really “meaty” and satisfying vegetarian chili that, in fact, does not have meat in it at all.
Let’s Talk Vegetarian Chili “Meat”
This vegetarian chili features a hearty mixture of walnuts, mushrooms, and carrots that can beautifully stand in place of your ground beef and absorbs the big flavors of sautéed onion and garlic, diced green chiles, and all those spices. When scooped and topped with some avocado or cheese, sour cream or tortilla chips, it’s just warming and so satisfying in that chili-specific way. And, bonus, it’s totally meatless.
I have some requirements for my vegetarian chili and the first is that I want it to be really on-point texturally. I want it to scoop like a real chili. I don’t want soup, okay? I want a thick and meaty-like chili texture. The “meat” mixture in this recipe is going to ensure that texture.
My second requirement for my veg chili is equally as important: LOW-TO-NO BEANS. I love beans as much as the next person, but sometimes I feel like they are overused in vegetarian lookalike recipes (like vegetarian chili, for example) where we could easily use vegetables more creatively instead of defaulting to 27 types of beans as the base of the recipe.
I don’t know, I have opinions, okay?
Here’s What’s to Love
This vegetarian chili is all the good things that I’m looking for:
- thick and hearty and “meaty”, like a standard chili texture
- beans optional – add if you like them, leave out if you don’t
- big, big, big happy flavor
- packed with a variety of veggies
- easy to make
- makes awesome leftovers
If you’re vegan, don’t you worry – this is also a VEGAN chili if you just watch your toppings. Avocado, pickled red onion, radishes, tortilla chips… we got you, vegans. Also: see our Instant Pot Pumpkin Walnut Chili recipe – it’s real good.