Vegan Chili with Mushrooms & Black Beans

Name: Vegan Chili with Mushrooms & Black Beans
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Ingredients: 2 tbs olive oil; 1 onion; 1 small red capsicum; 2 carrots; ½ tsp sea salt; 300 g button mushrooms; 200 g swiss brown or portobello mushrooms; 2 tbs ground cumin; 1 tbs ground coriander; 1 ½ tbs smoked paprika; 2 tsp dried oregano; 1-2 tsp chargrilled red chilis and finely chopped or ¼ to ½ chili powder; 2 cloves garlic; 400 g tin chopped tomatoes; 400 g tin black beans; 1 ½ cups vegetable stock; 2 tbs miso pasta or soy sauce; To serve:; lime cashew cream; your favourite salsa; salad greens; brown rice; Lime wedges

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
4 servings
Calories
319 kcal
Course
Main Course
Cuisine
Vegetarian, Vegan

Vegan Chili with Mushrooms & Black Beans

Omar Parker

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A delicious, rich and umami-laden vegan chili recipe packed with the goodness of mushrooms, black beans, and spices. Make a huge batch because it is even better the next day when the spices have had a chance to mingle overnight!

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Ingredients

Servings

2 tbs olive oil
1 onion diced
1 small red capsicum diced, red bell pepper
2 carrots peeled and diced
½ tsp sea salt
300 g button mushrooms
200 g swiss brown or portobello mushrooms
2 tbs ground cumin
1 tbs ground coriander
1 ½ tbs smoked paprika
2 tsp dried oregano
1-2 tsp chargrilled red chilis and finely chopped or ¼ to ½ chili powder skins and seeds removed
2 cloves garlic minced
400 g tin chopped tomatoes 14 oz
400 g tin black beans drained, 14 oz
1 ½ cups vegetable stock
2 tbs miso pasta or soy sauce
To serve:
lime cashew cream click for the recipe
your favourite salsa
salad greens
brown rice
Lime wedges

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Instructions

Place a large lidded frying pan over a medium-low heat. Add the oil, onions, capsicum (bell pepper), carrots and salt and cook for 10 minutes until the onions are golden and the carrots are softened.
Use a food processor fitted with a grater attachment to grate the mushrooms, otherwise dice into relatively small chunks.
Crank up the heat to medium-high and add the mushrooms in batches so that the mushrooms have a chance to cook rather than stew. 4 batches should do it. Cook until the mushrooms are softened and lightly caramelised before adding the next batch. Repeat until all of the mushrooms are cooked.
Next add the spices, chili and garlic and stir well to coat everything and cook until fragrant. Around 1 to 2 minutes before adding the tinned tomatoes and beans. Place the miso in a jug along with the vegetable stock and whisk until combined. Add to the pan and bring to a simmer. Cover and move to the smallest burner on your stove and cook over the lowest heat setting for 1 hour, stirring every now and again to make sure the chili isn't sticking and that there is plenty of liquid left.
Taste and adjust your seasonings as necessary.

Notes

Chili heat levels are a really personal thing so taste and adjust as necessary. My chili doesn't have a whole lot of heat as my husband can't tolerate anything overly spicy so if using chili powder I stick to ¼ tsp or under or 1 chili but play with the heat levels and work out what works for you and whoever you are sharing your chili with! :)

Nutrition Information

Show Details

Calories 319kcal (16%) Carbohydrates 48g (16%) Protein 16g (32%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 1318mg (55%) Potassium 1421mg (41%) Fiber 15g (60%) Sugar 12g (24%) Vitamin A 7785IU (156%) Vitamin C 57.7mg (64%) Calcium 128mg (13%) Iron 7.3mg (41%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 319 kcal

% Daily Value*

Calories	319kcal	16%
Carbohydrates	48g	16%
Protein	16g	32%
Fat	9g	14%
Saturated Fat	1g	5%
Sodium	1318mg	55%
Potassium	1421mg	30%
Fiber	15g	60%
Sugar	12g	24%
Vitamin A	7785IU	156%
Vitamin C	57.7mg	64%
Calcium	128mg	13%
Iron	7.3mg	41%