Vegan Mushroom Chili - Ultimate Vegan Chili
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4.9
36 reviews
Excellent
Vegan Mushroom Chili - Ultimate Vegan Chili
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This Mushroom Chili Recipe is the ultimate vegan chili you'll ever need! Hearty mushrooms make a wonderful substitution for ground beef. With an easy secret step to give this chili the perfect texture, it's extremely flavorful and great for cozy fall and winter dinners.
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Ingredients
- 18 ounces Portobello or button mushrooms
- 3 tablespoon olive oil or vegetable broth
- ½ large onion finely minced
- ½ green bell pepper finely chopped
- ½ red bell pepper finely chopped
- 4 cloves garlic finely minced
- 1 (14-oz) can diced tomatoes
- 1 (15-oz) can kidney beans rinsed and drained
- ½ (3-oz) can tomato paste
- 3 ½ cups vegetable broth
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper or more to taste
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon ground cumin
- 1 teaspoon maple syrup
- ½ teaspoon salt
For serving
- avocado
- vegan sour cream
- vegan mozzarella
Instructions
Prepare the mushrooms.
- Using a damp paper towel, wipe the caps of mushrooms. Cut a thin slice off the bottom of each stem. Slice mushrooms in half and add them to a food processor. Working in batches, pulse mushrooms 7-10 times until they resemble ground "meat".
- In a large dutch oven or pot, heat 2 tablespoon of olive oil. Add ground mushrooms and cook for 5-7 minutes, stirring occasionally until all liquid evaporates. Transfer sautéed mushrooms to a bowl.
Cook the veggies.
- To the same pot, add the remaining 1 tablespoon of oil, onion, garlic and both peppers. Cook over medium heat, stirring occasionally, for 10 minutes. Pour in diced tomatoes and beans into the pot with an onion and pepper mixture.
Simmer & serve.
- Dilute tomato paste with 1 cup of vegetable broth and add to pot.
- Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, maple syrup, the remaining 2 ½ c of broth and ½ teaspoon of salt to pot. Return cooked mushrooms to pot.
- Give everything a good stir, cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of broth. Simmer for 20 minutes.
- Serve the ultimate mushroom chili with sliced avocado, vegan sour cream and/or vegan mozzarella.
Equipments used:
Notes
- Mushrooms. If you don't have a food processor, make sure to use a sharp knife and dice the mushrooms very well. This is a key part of making this mushroom chili recipe.
- Cook the mushrooms until all of the water evaporates. This is what gives the ultimate chili its meaty texture and flavor, so don't skip on it.
- Beans. Use different kinds of beans if you want to change things up. White beans, pinto beans, and cannellini beans all work here.
- Seasoning. Make this mushrooms chili extra spicy by using more cayenne pepper to taste. You can also add a dash more maple syrup if it taste too acidic.
- Storing. This Ultimate Vegan Chili is best stored in an air-tight container, in the fridge. It will last for 4-5 days.
- Reheating. Keep in mind that this Mushroom Chili thickens as it cools so you may need to reheat it with a splash of vegetable broth.
- ---Nutritional Information Should Be Considered An Estimate---
Nutrition Information
Show Details
Serving
1serving
Calories
483kcal
(24%)
Carbohydrates
75.2g
(25%)
Protein
20.8g
(42%)
Fat
11.5g
(18%)
Saturated Fat
1.7g
(9%)
Sodium
2472mg
(103%)
Potassium
1105mg
(32%)
Fiber
18.5g
(74%)
Sugar
29.4g
(59%)
Calcium
192mg
(19%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 483kcal | 24% |
| Carbohydrates | 75.2g | 25% |
| Protein | 20.8g | 42% |
| Fat | 11.5g | 18% |
| Saturated Fat | 1.7g | 9% |
| Sodium | 2472mg | 103% |
| Potassium | 1105mg | 24% |
| Fiber | 18.5g | 74% |
| Sugar | 29.4g | 59% |
| Calcium | 192mg | 19% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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