Jump to RecipeYou won’t miss the meat in this Three Bean & Walnut Vegetarian Chili ! With 3 kinds of beans, vegetables, walnuts and “Beyond Meat” crumbles, this chili is high in protein and fiber, low in fat and full of flavor! Recipe adaptable for Stovetop, Instant Pot or Slow cooker!
You don’t have to be a vegetarian to enjoy a meatless chili! This hearty one-pot dinner will give you those warm and fuzzies in the way only chili can! No meat, no problem!
In fact, I didn’t tell my kids until after dinner that they just ate a vegetarian chili with a meat substitute and you should have seen their faces! Emotions vacillated from confusion, to denial, with a final descent upon on laughter!
“Good one, Mom!” accompanied by a high-five from my twelve year old!
In addition to being budget-friendly, easy, and freakin’ delicious my Vegetarian Chili is made almost entirely from pantry staples! Despite a few commonplace vegetables- this meal practically comes from the cabinet!
Ingredients for Three Bean & Walnut Vegetarian Chili
Vegetables: I used onions, garlic, carrots, and sweet potato! I also used a seeded jalapeño pepper. It adds just a small amount of heat, in my opinion. But you could leave it out completely if you are very sensitive to spice, OR keep the seeds if you want to pump up the heat!
Beans: I used 3 different types of canned beans: red kidney, black, and chickpeas! We all thought it was a great combo, but feel free to use a different type or double (or triple) up on your favorite!
Spices: I used a typical spice blend of salt, black pepper, cumin, oregano, and chili powder. I also threw in a smokey, spicy chipotle in adobo pepper! If you don’t have this ingredient and you like the smokey flavor, add some smoked paprika.
“Meat” Crumbles and Walnuts: I added these two ingredients for texture. “Beyond Meat” is the brand that I had in my freezer. But there are lots of options out there to choose from! The chopped walnuts add in subtle crunch, and a ton of nutrients as well. If you don’t have them, it’s not a deal-breaker, but I definitely recommend it!
Canned Tomatoes and Beer: My cooking liquid for the chili is a combination of beer, canned diced tomatoes, canned tomato puree, and a bit of water.
How to Make Three Bean & Walnut Vegetarian Chili
I cooked this recipe in the Instant Pot, but it would be just as good in a Crock-Pot or on the stovetop. So I’m going to give you 3 Ways!!
Sauté vegetables and Deglaze with Beer
No matter which cooking method you plan to use, you will start by sautéing the vegetables in olive oil. Then use the beer to deglaze the pan, boiling off the alcohol for a few minutes.
Add All Remaining Ingredients and then…
If you are using an INSTANT POT: Close lid, seal, and cook on “high pressure” for 12 minutes. Let natural release for about 10 minutes or more before using the quick release knob to open.
If you are using a Slow Cooker: Cover and cook on high for 4-6 hours or on low for 6-8 hours.
If you are cooking in a pot on your Stove Top: Bring to a low boil, cover, and cook for 25-35 minutes.
Chili Toppings!
Personally, my favorite chili toppings are avocado, shredded cheese, and a squeeze of lime! Other toppings you may enjoy are:
Sour Cream or Greek Yogurt
Hot Sauce
Pickled Jalapeños
Tortilla Chips
Chopped Onion
Sliced Olives
Three Bean & Walnut Vegetarian Chili
Ingredients
- 1 tbsp olive oil
- 1 cup onion diced
- 3 cloves garlic minced
- 1 cup carrot peeled and diced
- 1 cup sweet potato peeled and diced
- 1 tbsp jalapeno seeded and minced
- 1 cup beer
- 3 can beans, rinsed and drained I used red kidney, black beans and chickpeas
- 8 oz beyond burger meat (2 patties) crumbled
- ½ cup walnuts chopped
- 15 oz canned tomato sauce + 15 oz water just fill empty can with water
- 15 oz canned diced fire roasted tomatoes with or without chilis
- 1 chipotle in adobo pepper + 1tbsp of sauce from can chop the pepper
- 1 tsp salt
- 1 tsp cumin
- ½ tsp black pepper
- ½ tsp dried oregano
- 1½ tsp chili powder
Instructions
Instant Pot Instructions:
- Press "saute" and heat olive oil in pot. Add onion, garlic, sweet potato, carrot and jalapeno. Saute about 5 minutes. Add beer to deglaze, scraping any bits from bottom of pan. Let beer boil off alcohol for about 3 minutes. Press "cancel" to turn off the saute function.
- Add beans, crumbled "meat", walnuts, diced tomatoes, tomato sauce and water, chipotle pepper, adobo sauce, and spices. Give a quick stir to combine. Close lid, seal and cook on "high pressure" for 12 minutes. Let natural release for about 10 minutes or more before using the quick release knob to open.
- Serve hot, with your favorite chili toppings on top.
Slow Cooker Instructions:
- On stovetop over medium heat, heat olive oil in pot. Add onion, garlic, sweet potato, carrot and jalapeno. Saute about 5 minutes. Add beer to deglaze, scraping any bits from bottom of pan. Let beer boil off alcohol for about 3 minutes.
- Transfer softened vegetables/beer liquid to pot of slow cooker. Add beans, crumbled "meat", walnuts, diced tomatoes, tomato sauce and water, chipotle pepper and adobo sauce and spices. Give a quick stir to combine.
- Cover and cook on high for 4-6 hours or or on low for 6-8 hours. Serve hot, with your favorite chili toppings on top.
Stove Top Instructions:
- In large stockpot heat olive oil over medium heat. Add onion, garlic, sweet potato, carrot and jalapeno. Saute about 5 minutes. Add beer to deglaze, scraping any bits from bottom of pan. Let beer boil off alcohol for about 3 minutes.
- Add beans, crumbled "meat", walnuts, diced tomatoes, tomato sauce and water, chipotle pepper and adobo sauce and spices. Give a quick stir to combine.
- Bring to a low boil, cover and cook for 25-35 minutes. Serve hot, with your favorite chili toppings on top.
Notes
Nutrition
OTHER PLANT BASED RECIPES YOU MAY ENJOY:
