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.
AuthorKaitlin - The Garden Grazer
Prep Time:25 minutes mins
Cook Time:25 minutes mins
Total Time:50 minutes mins
CourseChili, Main Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings5 large bowls
- 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
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.)
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.
Calories: 252 kcal | Carbohydrates: 49 g | Protein: 16 g | Fat: 2 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.4 g | Potassium: 1420 mg | Fiber: 16 g | Sugar: 12 g | Vitamin A: 2116 IU | Vitamin C: 53 mg | Calcium: 161 mg | Iron: 7 mg