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    Home » Recipes » Chili

    Mushroom Chili

    Sep 7, 2022 by Kaitlin

    This "meaty" vegan Mushroom Chili recipe combines black beans, pinto beans, and warm spices. It's super easy to prepare, protein-rich, and so flavorful and satisfying! (Gluten-free, oil-free.)

    Mushroom chili in a white bowl topped with avocado and cilantro

    This meatless Mushroom Chili is warm, flavorful, and incredibly satisfying!

    Mushrooms are a great meat substitute because they have a firm, thick texture. They add a lot of hearty richness to this chili. So it tastes "meaty" but without the meat!

    Then we combine them with two types of beans for extra plant-based protein, fiber, and iron. (With no cholesterol!)

    Plus everyone can personalize their bowl with their own favorite toppings. I'm a big fan of diced avocado on my chili.

    Fresh ingredients like bell pepper, mushroom onion, beans, and spices laid out on a white table

    Ingredients for Mushroom Chili

    For this recipe you will simmer in a large pot on the stove:

    • Yellow onion: Or substitute sweet onion or white onion if desired.
    • Red bell pepper: Most often I use red, but any color will work like green bell pepper, yellow, or orange. Poblano pepper is also a great addition.
    • Fresh garlic cloves: I like the flavor of fresh garlic in this chili, but you can easily substitute dried garlic powder if needed.
    • Fresh mushrooms: Most often I use an equal mixture of white button mushrooms and cremini mushrooms. But portobello works great too. We will use one pound total for this recipe.
    • Crushed tomatoes: You will need a 28 ounce can of crushed tomatoes. However if you can't find this, substitute with a 15 oz. can tomato sauce + 15 oz. can petite diced tomatoes (or fire-roasted tomatoes). A dollop of tomato paste can also be used to thicken the broth.
    • Vegetable broth: Be sure to use low-sodium broth if desired.
    • Black beans
    • Pinto beans: Or you can use another can of black beans, or kidney beans instead. Simply use two cans of beans, whatever varieties you prefer.
    • Chili powder: This recipe is fairly mild as written if using a mild chili powder. If you are concerned about the spice, simply cut back on the chili powder, and increase the other seasonings. Most chili powders have only a slight hint of heat, but it can vary depending on how much cayenne pepper they contain.
    • Ground cumin
    • Smoked paprika
    • Dried oregano

    Want to "hide" the mushrooms? If you have picky eaters, or don't care for larger mushroom chunks, simply use a food processor to finely mince them instead! This way they will just blend right into the broth for some thick, hearty texture behind the scenes without the visible mushrooms.

    Vegan mushroom and bean chili cooking in a large pot with wooden spoon

    Customizing

    Make it spicy: To spice it up, add chipotle in adobo sauce, jalapeno, medium diced green chiles, a dash of ground dried chipotle peppers, or cayenne pepper. Or simply top with your favorite hot sauce to taste before serving.

    Vegetables: Add other veggies as you see fit such as zucchini, sweet corn, poblano pepper, etc.

    Make it "beefy": Stir in your favorite vegan ground beef crumbles if desired. I suggest cooking these separately according to package instructions, then stirring them in at the end of cook time. You can either add these in addition to the beans, or in place of one can of beans.

    Chili powder note: If you're unsure how spicy your chili powder is, and want to proceed with caution for kids or sensitive tongues, simply reduce the chili powder amount and add more of the other spices instead!

    White bowl of vegan chili topped with diced avocado and cilantro

    Serving

    Garnish your bowl with your favorite toppings before serving. Some ideas include:

    • Diced avocado, green onions, or fresh cilantro
    • Crumbled tortilla chips for crunch
    • Cooked brown rice or quinoa
    • Vegan cheddar cheese shreds (or other dairy-free cheese)
    • Dollop of vegan sour cream
    • Hot sauce
    • Lime wedges

    Tip: This chili is also great spooned over a hot baked potato or with cornbread on the side!

    Storing

    Let the chili cool, then carefully transfer and store in an airtight container in the refrigerator. We find it keeps for about 4-5 days.

    Freezing note: I have not tried this recipe as a freezer meal, however I'm guessing it would do great. Just be sure to let it cool completely before transferring to a freezer-safe container.

    Close-up overhead view of a bowl of mushroom chili with spoon

    For more inspiration, also browse all vegan chili recipes or mushroom recipes.

    Mushroom chili in a white bowl topped with avocado and cilantro

    Mushroom Chili

    A "meaty" vegan mushroom chili that combines two types of beans and warm spices. Protein-rich and so satisfying! Great served with avocado.
    4.75 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Chili, Main Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 5 large bowls

    Ingredients

    • 1 yellow onion
    • 1 red bell pepper (or other color)
    • 1 lb. mushrooms (white button, cremini, portobello, etc.)
    • 5 cloves garlic
    • 28 oz. can crushed tomatoes
    • 1 cup vegetable broth (or up to 1.5 cups)
    • 15 oz. can black beans
    • 15 oz. can pinto beans (or kidney beans)
    • 1 1/2 Tbsp. chili powder
    • 2 tsp. ground cumin
    • 1 tsp. smoked paprika
    • 1 tsp. dried oregano
    • Toppings (optional): avocado, fresh cilantro, sliced green onion, vegan sour cream, vegan cheese, tortilla chips, hot sauce

    Instructions

    • Dice onion and bell pepper. Chop mushrooms (tough stems removed).
    • In a large stockpot over medium-high heat, sauté onion and bell pepper for about 6-7 minutes. (I use 3 Tbsp. broth/water for oil-free sauté method, adding more as needed.)
    • Meanwhile, mince garlic.
    • When onion is softened, add spices: chili powder, cumin, smoked paprika, and oregano. Stir. Then add garlic and mushrooms. Stir again and sauté 2-3 minutes.
    • Add crushed tomatoes, broth, and both beans (rinsed and drained).
    • Bring to a light boil. Then cover, reduce heat, and let simmer for about 25 minutes.
    • Serve with any desired toppings. (I like avocado and hot sauce.)

    Notes

    Other additions: Poblano, zucchini, sweet corn, or tomato paste for thicker broth.
    Make it spicy: Add chipotle in adobo, jalapeno, medium diced green chiles, a dash of ground chipotle powder, cayenne pepper, or hot sauce.
    Yield: Recipe makes about 9 cups chili.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Mushroom Chili
    Amount per Serving
    Calories
    252
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    0.4
    g
    3
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    0.4
    g
    Potassium
     
    1420
    mg
    41
    %
    Carbohydrates
     
    49
    g
    16
    %
    Fiber
     
    16
    g
    67
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    16
    g
    32
    %
    Vitamin A
     
    2116
    IU
    42
    %
    Vitamin C
     
    53
    mg
    64
    %
    Calcium
     
    161
    mg
    16
    %
    Iron
     
    7
    mg
    39
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this meat-free mushroom chili recipe with black beans + pinto beans, also check out:

    • Sweet Potato Black Bean Chili
    • Summer Vegetable Chili
    • Fiesta Three Bean Chili

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Chili Recipes

    • Beluga Lentil Chili
    • Smoky Black Bean Quinoa Chili with Chipotle
    • Fiesta Three Bean Chili
    • Sweet Potato Black Bean Chili

    Reader Interactions

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      Recipe Rating:




    1. Jennifer

      October 22, 2022 at 2:01 pm

      5 stars
      Made this last night using white mushrooms. I minced the mushrooms to sneak them past my daughter, who doesn’t mind them if she can’t see them. Served with homemade sundried tomato and garlic seed crackers, and a sprinkle of vegan cheese shreds. It was wonderful! My Pinterest board seems to filling up quickly with recipes from The Garden Grazer!!😁

      Reply
      • Kaitlin

        October 22, 2022 at 2:22 pm

        I love that, Jennifer! During my first testing of this recipe, I finely minced the mushrooms to make sure it could work that way too because I know there are a lot of people who don't care for the texture (or sight) of them. 😉 Thrilled to hear it worked out for you and your family! Those crackers sound fantastic as well!

        Reply
    2. Jenn

      September 09, 2022 at 10:16 am

      5 stars
      Had everything on hand so made this last night for dinner! Everyone loved it. I used a mix of portabella, white, and baby portabellas since that's what we had. Turned out great!!

      Reply
      • Kaitlin

        September 09, 2022 at 11:04 am

        Wonderful to hear you all enjoyed! Thanks for sharing, Jenn!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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