Smoky Vegetarian Chili with Beans and Mushrooms
User Reviews
4.8
Smoky Vegetarian Chili with Beans and Mushrooms
Description
This chili recipe uses diced bell peppers, onions, garlic, and chopped mushrooms sautéed in olive oil to build a flavorful base. Multiple beans such as kidney, black, and pinto provide varied texture and protein. Crushed fire-roasted tomatoes, corn, vegetable stock, soy sauce, and honey combine to create a balanced, rich sauce infused with spices including chili powder, smoked paprika, cocoa powder, cumin, garlic powder, coriander, cinnamon, and cayenne pepper for mild heat and complexity.
The mushrooms soften as their moisture evaporates, adding a meaty texture that complements the beans. Simmering the chili allows the flavors to meld, with fresh cilantro added near the end for brightness. The chili can be served on its own or alongside grains like rice or quinoa, with optional garnishes such as shredded cheese, diced avocado, and sour cream to customize the meal.
Practical tips include options for slow cooker and freezer storage. Adjust liquid amounts in slow cooker use for best results, and the chili freezes well for months. A no-tomato variation is possible by increasing the stock and omitting tomatoes. Some spice flexibility is allowed, prioritizing chili powder, cocoa powder, and smoked paprika as key spices.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 bell pepper diced (any color
- 1 yellow onion diced, large
- 4 cloves garlic chopped
- 16 oz. mushrooms roughly chopped
- 6 cups beans such as kidney, black, and/or pinto beans, washed and drained (four 15-oz cans, cooked
- 28 oz. crushed tomatoes preferably fire roasted, canned
- 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 cilantro optional, chopped, fresh
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.
Notes
- To use a slow cooker, combine all ingredients except cilantro and cook on high for 3 hours or low for 6 hours, reducing vegetable stock to 1 cup and consider halving mushrooms and beans for better texture.
- Freeze leftovers in airtight containers for up to 6 months; reheat gently on the stove, stirring occasionally.
- If tomatoes are not desired, omit the crushed tomatoes and increase vegetable stock by 1 to 2 cups for a lighter chili.
- If some spices are unavailable, prioritize keeping chili powder, cocoa powder, and smoked paprika for best flavor.
- Consider cooking dried beans from scratch to save money instead of using canned beans.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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