0 from 18 votes
Vegan Chili with Mushrooms & Black Beans
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!
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.