Vegan Chili with Mushrooms & Black Beans
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
4 servings
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Calories
319 kcal
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Course
Main Course
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Cuisine
Vegetarian, Vegan
Vegan Chili with Mushrooms & Black Beans
Description
Vegan Chili with Mushrooms & Black Beans features a blend of grated button and Swiss brown mushrooms cooked to a caramelized finish, combined with diced onions, red bell pepper, and carrots softened together to build a savory base. Aromatic spices like cumin, coriander, smoked paprika, oregano, and a mild chili add warmth without overpowering. The chili is simmered slowly in vegetable stock enriched with miso paste, lending a subtle umami depth. Black beans and canned tomatoes contribute body and texture, making it a filling vegan dish.
The texture is tender yet hearty, with soft vegetables and mushrooms providing a substantial mouthfeel. The balance of spices ensures a nuanced flavor that doesn’t rely on chili heat alone, offering a versatile meal. Serving over brown rice adds bulk and nutrition, while cashew cream and salsa introduced at the table contribute contrasting creaminess and acidity.
This chili is practical for cooler days or meal prepping, as it reheats well and flavors meld further with time. Adjusting the chili level by varying the amount or type of chili lets you tailor the heat to your preference or that of guests.
Use fresh, quality ingredients for best results, and cooking the mushrooms in batches prevents excess moisture, helping achieve the desired caramelization.
Ingredients
- 2 tbs olive oil
- 1 onion diced
- 1 capsicum diced, red bell pepper, small, red
- 2 carrot peeled and diced
- ½ tsp salt sea salt
- 300 g button mushrooms
- 200 g Swiss brown mushroom or portobello mushroom
- 2 tbs cumin ground
- 1 tbs ground coriander
- 1 ½ tbs smoked paprika
- 2 tsp oregano dried
- 1-2 tsp red chili skins and seeds removed, chargrilled and finely chopped or ¼ to ½ chili powder
- 2 cloves garlic minced
- 400 g canned chopped tomatoes 14 oz
- 400 g black beans drained, 14 oz, tin/canned
- 1 ½ cups vegetable stock
- 2 tbs miso paste or soy sauce
- To serve:
- cashew cream click for the recipe, lime flavored
- salsa your favourite
- salad greens
- brown rice
- lime wedges
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
- Adjust chili heat to your preference; use less chili powder or remove seeds for milder flavor.
- Cook mushrooms in batches to allow proper caramelization without steaming.
- Serve chili over brown rice and garnish with cashew cream and salsa for added texture and flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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