Hearty Mushroom Chili With Walnut Crumble

Why You’ll Love This Recipe

• Hearty, meaty texture from mushrooms and a crunchy walnut crumble, with zero animal products.
• Deep, smoky chili flavor built from pantry spices and slow simmering.
• High in fiber and plant-based protein, making it a satisfying main dish.
• Great for meal prep: reheats beautifully and tastes even better the next day.

Grocery List

• Produce: Yellow onion, carrot, celery, red bell pepper, garlic, cremini or button mushrooms, fresh cilantro, green onions, limes, avocado (optional).
• Dairy: None – recipe is fully plant-based. Optional non-dairy yogurt or plant-based sour cream for serving.
• Pantry: Walnuts, olive oil, canned crushed tomatoes (28 oz), tomato paste, canned beans (kidney and black or pinto), low-sodium vegetable broth, soy sauce or tamari, maple syrup, chili powder, smoked paprika, ground cumin, dried oregano, ground cinnamon, unsweetened cocoa powder (optional), red pepper flakes, bay leaves, salt, black pepper.

Full Ingredients

For the Chili Base

• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 1 medium carrot, finely diced
• 2 celery stalks, finely diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 lb (about 450 g) cremini or button mushrooms, very finely chopped (pea-sized pieces)
• 2 1/2 tbsp chili powder (mild or medium, to taste)
• 2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 1/8 tsp ground cinnamon (optional but lovely for warmth)
• 1/4 tsp red pepper flakes (optional, for heat)
• 2 tbsp tomato paste
• 1 1/2 tbsp soy sauce or tamari (use gluten-free tamari if needed)
• 1 (28 oz / 800 g) can crushed tomatoes
• 2 cups (480 ml) low-sodium vegetable broth
• 1 (15 oz / 425 g) can kidney beans, drained and rinsed
• 1 (15 oz / 425 g) can black beans (or pinto), drained and rinsed
• 1 tsp unsweetened cocoa powder (optional, for depth)
• 1 tsp maple syrup (or sugar), to balance acidity
• 1 bay leaf (optional)
• 1 to 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

For the Walnut-Spice Crumble

• 3/4 cup walnut halves or pieces
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/8 tsp fine sea salt (or to taste)

For Serving (Optional but Recommended)

• Fresh cilantro leaves, chopped
• Green onions, thinly sliced
• Lime wedges
• Diced avocado
• Plain unsweetened plant-based yogurt or sour cream alternative
• Crushed tortilla chips or warm crusty bread

Step-by-Step Instructions

Step 1: Toast the walnuts for a rich, nutty crumble

Place a medium, dry skillet over medium heat. Add the walnuts and toast, stirring frequently, for 5–7 minutes until they smell fragrant and you see a few darkened spots. Be careful not to burn them; lower the heat if they brown too quickly. Once toasted, turn the heat to low and add 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/4 tsp ground cumin, and 1/8 tsp salt. Stir for 30–60 seconds, just until the spices smell toasty and coat the nuts. Transfer the walnuts to a cutting board to cool slightly, then chop them into coarse crumbles (or pulse a few times in a food processor). You are aiming for small, craggy bits, not a fine powder. Set aside for serving.

Step 2: Prep all your vegetables and mushrooms

While the walnuts toast or cool, prepare the vegetables. Finely dice the onion, carrot, and celery so they cook evenly and melt into the chili. Dice the red bell pepper. Mince the garlic. Clean the mushrooms with a damp paper towel or brush (avoid soaking them in water) and very finely chop them into small pieces, about the size of peas. This small chop helps mimic a ground meat texture in the finished chili.

Step 3: Brown the mushrooms for deep umami flavor

Heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot, add the chopped mushrooms in an even layer. Let them cook undisturbed for 2–3 minutes to develop some color, then stir. Continue cooking, stirring every couple of minutes, for 8–10 minutes total, until the mushrooms release their liquid, that liquid cooks off, and the mushrooms are nicely browned. This browning step is key to a savory, “meaty” flavor, so do not rush it. If the bottom of the pot gets too dark, lower the heat slightly.

Step 4: Build the aromatic vegetable and spice base

Once the mushrooms are browned, add the diced onion, carrot, celery, and red bell pepper to the pot. Sprinkle with a pinch of salt and cook over medium heat for 6–8 minutes, stirring occasionally, until the vegetables are softened and starting to turn golden in spots. Add the minced garlic, 2 1/2 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/8 tsp cinnamon, and 1/4 tsp red pepper flakes (if using). Stir constantly for about 1 minute, until the spices are very fragrant. Add the tomato paste and cook, stirring, for 2 minutes to deepen its flavor and cook off the raw taste. The mixture will look thick and a little sticky; that is perfect.

Step 5: Deglaze the pot and add tomatoes, beans, and broth

Pour in the soy sauce or tamari and scrape the bottom of the pot to loosen any browned bits; these add lots of flavor. Add the crushed tomatoes, vegetable broth, cocoa powder (if using), kidney beans, black beans, bay leaf (if using), 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine everything. Bring the mixture up to a gentle boil over medium-high heat, then immediately reduce the heat to low so it simmers steadily but not vigorously. Partially cover the pot with a lid, leaving a small gap for steam to escape.

Step 6: Simmer until thick, then balance and adjust seasoning

Let the chili simmer for 25–30 minutes, stirring every 5–10 minutes to keep it from sticking. During this time, it will thicken and the flavors will meld. If it ever looks too thick, splash in a little more broth or water. After 25 minutes, taste the chili. Stir in 1 tsp maple syrup to gently balance the acidity of the tomatoes. Adjust salt and pepper to taste; depending on your broth and tomatoes, you may want another 1/4 tsp salt. If you like more heat, add a pinch more red pepper flakes or chili powder. Once you are happy with the flavor and the chili has a hearty, spoonable consistency, turn off the heat and remove the bay leaf. Let the chili rest for 5 minutes; it will thicken just a bit more.

Step 7: Serve with walnut crumble and fresh toppings

Ladle the hot chili into warm bowls. Generously sprinkle each serving with the walnut-spice crumble, letting some pieces sink into the chili and others stay on top for crunch. Add your favorite toppings: a spoonful of plant-based yogurt, a handful of chopped cilantro and sliced green onions, a few cubes of avocado, and a squeeze of fresh lime juice are all excellent. Serve immediately with tortilla chips or crusty bread on the side for dipping.

Pro Tips

• Chop mushrooms finely: The closer they resemble ground meat in size, the more convincingly “meaty” your chili will feel.
• Toast those walnuts well: Do not skip the toasting step; it transforms raw walnuts into something deeply nutty and aromatic, perfect as a crumble.
• Let it simmer: If you have time, extend the simmer to 40 minutes on very low heat, adding splashes of broth as needed. The flavor only improves.
• Balance is key: Taste at the end and adjust salt, acid (lime juice), and a touch of sweetness (maple) until it tastes rounded and rich.
• Use good chili powder: Fresh, good-quality chili powder makes a huge difference. If yours is older than a year, consider replacing it.

Variations

• Smokier barbecue-style chili: Add 1–2 tsp of your favorite barbecue sauce and increase smoked paprika to 2 tsp. Use pinto beans for a more rustic feel.
• Extra-veg chili: Stir in 2 cups of chopped leafy greens (kale or spinach) during the last 5 minutes of simmering for added color and nutrition.
• Chunkier walnut topping: Keep the walnut pieces larger and sprinkle them on right before serving for an even crunchier contrast.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The flavors deepen as it sits, so it makes excellent leftovers and is ideal for meal prep. For longer storage, freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop over low heat, adding a splash of water or broth if it has thickened too much. The walnut crumble is best stored separately in a small airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. If it loses some crunch, re-toast briefly in a dry skillet over low heat before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without toppings, using low-sodium broth and beans): about 480 calories; 19 g protein; 55 g carbohydrates; 18 g fat; 14 g dietary fiber; 7 g sugar; 0 mg cholesterol; approximately 850–950 mg sodium (will vary based on broth, beans, and added salt). These numbers are estimates and will change with ingredient brands and portion sizes.