Mushroom Chili

Name: Mushroom Chili
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 5 large bowls
Ingredients: 1 yellow onion; 1 red bell pepper; 1 lb. mushrooms; 5 cloves garlic; 28 oz. can crushed tomatoes; 1 cup vegetable broth; 15 oz. can black beans; 15 oz. can pinto beans; 1 1/2 Tbsp. chili powder; 2 tsp. ground cumin; 1 tsp. smoked paprika; 1 tsp. dried oregano; Toppings (optional): avocado, fresh cilantro, sliced green onion, vegan sour cream, vegan cheese, tortilla chips, hot sauce

User Reviews

4.8

15 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
5 large bowls
Calories
252 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Mushroom Chili

Clara Sanders

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A "meaty" vegan mushroom chili that combines two types of beans and warm spices. Protein-rich and so satisfying! Great served with avocado.

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Ingredients

Servings

1 yellow onion
1 red bell pepper (or other color)
1 lb. mushrooms (white button, cremini, portobello, etc.)
5 cloves garlic
28 oz. can crushed tomatoes
1 cup vegetable broth (or up to 1.5 cups)
15 oz. can black beans
15 oz. can pinto beans (or kidney beans)
1 1/2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. dried oregano
Toppings (optional): avocado, fresh cilantro, sliced green onion, vegan sour cream, vegan cheese, tortilla chips, hot sauce

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Instructions

Dice onion and bell pepper. Chop mushrooms (tough stems removed).
In a large stockpot over medium-high heat, sauté onion and bell pepper for about 6-7 minutes. (I use 3 Tbsp. broth/water for oil-free sauté method, adding more as needed.)
Meanwhile, mince garlic.
When onion is softened, add spices: chili powder, cumin, smoked paprika, and oregano. Stir. Then add garlic and mushrooms. Stir again and sauté 2-3 minutes.
Add crushed tomatoes, broth, and both beans (rinsed and drained).
Bring to a light boil. Then cover, reduce heat, and let simmer for about 25 minutes.
Serve with any desired toppings. (I like avocado and hot sauce.)

Notes

Other additions: Poblano, zucchini, sweet corn, or tomato paste for thicker broth.
Make it spicy: Add chipotle in adobo, jalapeno, medium diced green chiles, a dash of ground chipotle powder, cayenne pepper, or hot sauce.
Yield: Recipe makes about 9 cups chili.

Nutrition Information

Show Details

Calories 252kcal (13%) Carbohydrates 49g (16%) Protein 16g (32%) Fat 2g (3%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 0.4g Potassium 1420mg (41%) Fiber 16g (64%) Sugar 12g (24%) Vitamin A 2116IU (42%) Vitamin C 53mg (59%) Calcium 161mg (16%) Iron 7mg (39%)

Nutrition Facts

Serving: 5large bowls

Amount Per Serving

Calories 252 kcal

% Daily Value*

Calories	252kcal	13%
Carbohydrates	49g	16%
Protein	16g	32%
Fat	2g	3%
Saturated Fat	0.4g	2%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	0.4g	2%
Potassium	1420mg	30%
Fiber	16g	64%
Sugar	12g	24%
Vitamin A	2116IU	42%
Vitamin C	53mg	59%
Calcium	161mg	16%
Iron	7mg	39%