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4.8 from 81 votes

Smoky Vegetarian Chili with Beans and Mushrooms

Packed with mushrooms and beans, this vegan / vegetarian chili is hearty, healthy, smoky, velvety, and nutrient-packed, with a secret spice combination!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 servings
Calories: 31217 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. Add garlic; sauté for 30 seconds, or until fragrant.
  3. Add chopped mushrooms and a pinch of kosher salt; sauté until softened and liquid has evaporated, stirring only occasionally.
  4. 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.
  5. Add cilantro during last five minutes of cooking.
  6. 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

  • 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

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

% 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.