If you're looking for the ultimate vegetarian and vegan chili recipe, look no further! This award-winning vegan chili is perfect in every way. It's thick, meaty, balanced, and impossibly flavorful. A true classic and always a crowd pleaser! With gluten-free and oil-free options.
Preheat a large soup pot over medium-low heat. Toast the walnuts for about 5 minutes, stirring frequently. Transfer to a large food processor and pulse until the texture of coarse crumbs. Transfer to a bowl and set aside.
Add the jalapeños, garlic, soy sauce, and ½ cup of the tomatoes to the food processor. Blend until pureed, about 30 seconds. Set aside.
Use a towel to wipe out the soup pot and remove any walnut fragments. Add the oil and place over medium heat. Once hot, saute the onions, stirring occasionally, for 8 to 10 minutes or until translucent. Season with ½ teaspoon fine sea salt.
Reduce heat to medium-low, stir in the chili powder, mushroom powder, cumin, and oregano. Cook for 1 minute, stirring frequently. Add the pureed mixture from the food processor, and cook for about 2 minutes, stirring frequently.
If using bouillon, dissolve in ½ cup water. Add this plus the remaining 5 ½ cups water, tomatoes, beans, and smoked salt to the pot. Bring to a boil.
Stir in the bulgur and ground walnuts. Reduce heat and simmer for 20 minutes, stirring occasionally. Let stand 5 minutes, then serve.
Notes
Note 1: this recipe originally called for 2 dried New Mexican chiles and 2 Ancho chilies. To use these instead of chili powder, toast the dried peppers in a 300 degree F oven for 8 minutes or until fragrant. Remove the stems, and then blend in the food processor until powdered.Note 2 - I use this mushroom powder. It lasts for months and is also great for adding umami to grains, seitan, and soups. If using whole, dried mushrooms, process them into a powder using a blender or food processor.Store leftover chili in the refrigerator for up to 5 days. Chili can also be frozen for up to 2 months.