Pinch of Yum’s Vegetarian Chili Recipe Has a Twist That Delivers
published about 2 hours ago
I’ve made a handful of recipes from Pinch of Yum over the years with great success, so when I saw Lindsay’s vegetarian chili, I knew I needed to try it. Not only does it look amazing in the photos, but it also has dozens of glowing reviews to back it up. Rather than use a meat alternative, she creates a faux-meat mixture out of carrots, mushrooms, and walnuts, which she claims adds “meatiness” to the chili, while keeping it veg-friendly. I’ve used a similar technique for vegan Bolognese and veggie burgers, and thought it sounded like a smart way to buff out chili, too. Let’s see if Pinch of Yum’s recipe is as good as it looks.
Get the recipe: Pinch of Yum’s Vegetarian Chili
How to Make Pinch of Yum’s Vegetarian Chili
You’ll start by making the “meat” mixture. Add the mushrooms, carrots, and walnuts to the bowl of a food processor and pulse until chunky. Set aside while you make the chili.
Add olive oil, onions, and garlic to a pot and sauté until softened. Next, add green chilies, tomato paste, chili powder, cumin, smoked paprika, and soy sauce, and stir until well-combined. Add the reserved “meat” mixture to the pot and cook, stirring occasionally, until softened, about 10 minutes. Add the tomatoes and beans (the beans are optional, but I added a can of kidney beans), and simmer for 45 minutes.
My Honest Review of Pinch of Yum’s Vegetarian Chili
My mom tried this chili and said “Well, I don’t know if this counts as chili, but it’s really good!” and then promptly went back for another taste. That just about sums up how I feel about Pinch of Yum’s chili — delicious, but not what you might expect when you make a chili recipe. The recipe says beans are optional, which threw me for a loop. To me, it’s not chili without beans, so I opted for one can of red kidney beans. It’s also not particularly liquid-y, which, again, isn’t a bad thing — it just doesn’t really feel like chili.
I will say that I absolutely loved the texture that the mushroom, carrot, and walnut mixture added. I didn’t miss meat, but appreciated that this gave a similar mouthfeel. There’s also boost of umami from the tomato paste, soy sauce, and spices, which add a more interesting flavor than most chili recipes have. I would definitely make this again, I’d just call it something like “chili adjacent” or “vegetarian stew for meat eaters.”
If You’re Making Pinch of Yum’s Vegetarian Chili, a Few Tips
- Beans, not optional: Beans are listed as optional in this recipe, and while I’m sure it’d be good without them, the beans really add a great texture and make this taste more like what you’d think of as chili. I used red kidney beans, but black beans or pinto beans would work well here too.
- Add more liquid: If you want a saucier, looser chili, add a cup or water or vegetable stock along with the tomatoes. The chili was still good even though it was drier than most, but I think a little extra liquid would go a long way.
Rating: 8/10
Have you made Pinch of Yum’s vegetarian chili recipe? Let us know in the comments!
Alexis deBoschnek
Contributor
Alexis deBoschnek is a recipe developer and video host based in the Catskills in upstate New York. Her first book To the Last Bite (Simon & Schuster) will be published in April 2022. You can find more recipes by Alexis on her Instagram and website.
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