Appears in Cook's Illustrated November/December 2012, America's Test Kitchen TV
The key to a great vegetarian chili is not finding a substitute for the meat. It’s finding substitutes for what the meat brings to the chili.
Vegetarian chilis are often little more than a mishmash of beans and vegetables. In order to create a chili—not a bean and vegetable stew—we’ve found replacements for the different ways in which meat adds depth and flavor to chili. Walnuts,...