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The weather is extra chilly, so it’s time for a cozy rotation of homemade vegetarian chili without beans. If you’re looking for a vegan or plant-based chili dish - this is the one.
Additionally, this recipe is gluten-free and made with real, affordable ingredients. It’s also a great recipe if you’re looking to bump up your protein - without the beans.
Why You’ll Love This
- Not a fan of beans? Good news: you won’t see beans here in this recipe!
- If you’re looking for flavor, you’ve come to the right place! We’re using an array of aromatic vegetables and spices including cumin, smoked paprika, garlic, and mushroom broth.
- This vegetarian chili is easy to make and makes for great leftovers or meal prep.
For more chili recipes, check out our Black Bean Chili, Mushroom Chili with Fire Roasted Tomatoes, and Tofu Bean Chili.
Nutritional Value
If you’re looking for a vegetarian chili recipe that’s packed with protein, fiber, while being low in calories, this is the chili recipe for you.
Let’s take a look at the rough breakdown for each serving:
- 11g of protein
- 6g of fiber
- 20g of carbohydrates
- 18g of fat
*Note these figures are estimates.
How To Make Vegetarian Chili without Beans
We’re switching out the beans for juicy mushrooms, umami-packed walnuts, and firm tofu.
The trick is to make sure we have hearty ingredients to replace the beans.
- Cook the tofu. You’ll want to cook the crumbled tofu on a non-stick pan or skillet until golden. Using high heat is best.
- Cook the mushroom. Cook all of the mushrooms in a deep skillet or wok until tender and slightly golden.
- Cook the aromatics. Add onion, cumin seeds, and garlic to a pan and cook.
- Cook the tomato products and spices. Throw in the tomato paste, crushed tomatoes, spices and combine.
- Introduce the proteins: tofu, mushrooms, and walnuts.
- Add the rest of the ingredients. Pour in the stock and bay leaf. Simmer for 30 minutes.
- Blend. Use an immersion blender to blend some of the chili. Or, take about a cup of chili and blend in a blender.
What To Eat With Vegetarian Chili
My favorite and EASY way of serving no-bean chili is with a side of white or brown rice. Feel free to add any of your favorite toppings.
Some of mine include vegan sour cream, roasted corn, chopped cilantro, avocado chunks, limes, or fresh parsley. Cornbread is a delicious option, too.
Recipe FAQs
How to Crush Walnuts Without a Food Processor
A food processor is not needed for crushed walnuts. All you need is a food storage bag or a reusable silicone bag.
Place walnuts in the bag and seal close. Next, go over the walnuts with a rolling pin a few times until crushed. If you don’t have a roller pin, anything heavy can work.
Where to Find Mushroom
Depending on where you reside, mushrooms aren’t always easy to find.
However, if you’re lucky enough to have access to an Asian grocery store, they typically have a well-rounded variety of mushrooms, including shiitake and king oyster.
My local Asian market is my go-to for all things mushrooms and their prices are typically much lower than big-box grocery stores.
What Type of Tofu to Use
I highly recommend using either firm or extra-firm tofu for this recipe. This will help yield a “meaty” no-bean chili.
You’ll then want to drain and press the tofu. If you’re using extra-firm tofu, you’ll just need to drain the excess water.
How To Store
Store the cooked beanless chili in an airtight container or reusable silicone bag for up to 3-4 days in the refrigerator.
The chili can also be stored in the freezer in a freezer-grade container.
Thaw overnight in the refrigerator.
Recipe Tips
- If you enjoy a thicker chili, have it simmer for another 5-10 minutes without a lid. Alternatively, use less liquid. Instead of using 2.5 cups of broth, go for 2 cups instead.
- If you want to kick things off with spicy chili, feel free to add cayenne pepper with the rest of the spices. Or, chop up a couple of chiles and cook with the onion.
- Add salt to every layer for more of a complete flavor profile. For example, add a light pinch of salt while onions are cooking, when garlic is introduced, and when the mushrooms are being sauteed.
More Comfort Food:
- Roasted Tomato Basil Soup
- Beefless “Beef” Stew
- Spring Vegetable Soup with Asparagus
- Tofu "Butter Chicken" (Tofu Makhani)
For my mushroom lovers, check out our mushroom "pernil" and mushroom lentil loaf recipes.
Tried out this Vegetarian Chili without Beans recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.
Protein-Packed Vegetarian Chili without Beans
Ingredients
- Olive oil
- 14 ounces firm tofu drained, pressed, torn into crumbly pieces
- 6 ounces shiitake mushrooms sliced
- 12 ounces king oyster mushrooms chopped into small pieces
- 1 onion chopped
- 1 tablespoon cumin seeds
- 4 garlic cloves crushed
- 3 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 3 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 cup walnuts toasted
- 2 ½ cup mushroom broth or any vegetarian broth of choice
- 1 Bay leaf
Instructions
- In a non-stick large skillet or wok over high heat, add oil. Add the tofu crumble pieces and cook until golden on all sides. Remove tofu from skillet and set aside.
- In the same skillet, lower heat to medium-high and add the mushrooms. Cook until golden, about 5 minutes. Set aside.
- In a large pot or dutch oven over medium heat, add olive oil. Once the oil is hot, add the onion and cumin seeds. Saute for 5 minutes, or until the onion is tender. Add the garlic and cook for another 30 seconds.
- Next, add the tomato paste, crushed tomatoes, chili powder, smoked paprika. Stir to combine.
- Add the tofu pieces, mushrooms, and walnuts, mushroom stock, and bay leaf. Combine. Cover the pot with a lid and bring to a boil. Once at a boil, reduce heat to a simmer. Simmer for 30 minutes.
- Scoop out about 1 cup of chili and blender, or use an immersion blender to blend some of the chili.
Notes
- Learn how to toast walnuts by stovetop.
- If you find that the chili is too acidic from the tomatoes + tomato paste, add a pinch of sugar to balance it out.
- Go for any topping you love. For roasted corn, I used a non-stick pan and cooked frozen corn kernels until golden.
- If you enjoy a thicker chili, have it simmer for another 5-10 minutes without a lid.
- If you want to kick things off with spicy chili, feel free to add cayenne pepper with the rest of the spices. Or, chop up a couple of chiles and cook with the onion.
- Add salt at every layer for more of a complete flavor profile.
How To Toast Walnuts (Done in 3 minutes + by Stovetop)
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