Smoky Vegetarian Chili with Beans and Mushrooms
User Reviews
4.8
81 reviews
Excellent
Smoky Vegetarian Chili with Beans and Mushrooms
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Packed with mushrooms and beans, this vegan / vegetarian chili is hearty, healthy, smoky, velvety, and nutrient-packed, with a secret spice combination!
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 bell peppers diced (any color)
- 1 large yellow onion diced
- 4 cloves garlic chopped
- 16 oz. mushrooms roughly chopped
- 6 cups cooked beans such as kidney, black, and/or pinto beans, washed and drained (four 15-oz cans)
- 28 oz. canned crushed tomatoes preferably fire roasted
- 2 cups corn frozen or fresh
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon cocoa powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt plus more if needed
- 2 cups vegetable stock or chicken stock, or water
- 1 tablespoon soy sauce
- 1 tablespoon honey or 1/2 tablespoon sugar, optional
- 1/2 cup chopped fresh cilantro optional
Instructions
- Sauté peppers and onion in olive oil (2 tablespoons) until softened and starting to brown over medium-high heat in a large pot (approximately 5 minutes).
- Add garlic; sauté for 30 seconds, or until fragrant.
- Add chopped mushrooms and a pinch of kosher salt; sauté until softened and liquid has evaporated, stirring only occasionally.
- Add remaining ingredients except cilantro; stir to combine. Bring to a boil, cover, and simmer for at least 20 minutes and up to 1 hour.
- Add cilantro during last five minutes of cooking.
- Serve on its own or on top of cooked rice or quinoa, with cornbread, and/or with fixings, such as sour cream, shredded cheese, diced avocado, red onion, and more cilantro.
Equipments used:
Notes
- Slow cooker directions: To make in the slow cooker: add all ingredients to slow cooker and cook for 3 hours on high or 6 hours on low. Use only 1 cup of vegetable stock, and if needed, cut amount of mushrooms and beans in half.
- Instant pot directions: I have not tested this myself, but a reader shared that she cooked this in her instant pot for 10 minutes and it came out great!
- Freezer directions: Freeze in an airtight container for up to 6 months. When ready to eat, run hot water on the outside of the container, pop out into a large pot, cover, and heat over medium heat, stirring occasionally until heated through.
- For a no-tomato version, omit the crushed tomatoes and use 1-2 cups more vegetable stock.
- Don't have some of the spices? Don't worry! You can omit a few and still be fine. The most important one is chili powder, and I also recommend trying to keep the cocoa powder and the smoked paprika.
- Money saving tip: cook dry beans instead of buying canned.
Nutrition Information
Show Details
Calories
312.17kcal
(16%)
Carbohydrates
55.07g
(18%)
Protein
16.72g
(33%)
Fat
5.76g
(9%)
Saturated Fat
0.93g
(5%)
Sodium
825.1mg
(34%)
Potassium
1119.96mg
(32%)
Fiber
17.04g
(68%)
Sugar
15.03g
(30%)
Vitamin A
2217.18IU
(44%)
Vitamin C
53.7mg
(60%)
Calcium
97.51mg
(10%)
Iron
4.8mg
(27%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 31217 kcal
% Daily Value*
| Calories | 312.17kcal | 16% |
| Carbohydrates | 55.07g | 18% |
| Protein | 16.72g | 33% |
| Fat | 5.76g | 9% |
| Saturated Fat | 0.93g | 5% |
| Sodium | 825.1mg | 34% |
| Potassium | 1119.96mg | 24% |
| Fiber | 17.04g | 68% |
| Sugar | 15.03g | 30% |
| Vitamin A | 2217.18IU | 44% |
| Vitamin C | 53.7mg | 60% |
| Calcium | 97.51mg | 10% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
81 reviews
Excellent
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