Introduction
Looking for a hearty, flavor-packed meal that’s both vegetarian and satisfying? This Mushroom and Bean Chili is exactly what you need. I’ve perfected this recipe to create a rich, deeply satisfying dish that even dedicated meat-eaters will love. The combination of meaty mushrooms and protein-rich beans creates an incredibly filling meal, while the blend of spices brings that classic chili warmth we all crave. What I love most about this recipe is how it delivers that traditional chili experience while being completely plant-based and budget-friendly.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 pound mixed mushrooms (cremini and portobello work best), chopped
- 2 cans (15 oz each) beans (kidney and black beans recommended)
- 2 cans (14.5 oz each) diced tomatoes
- 1 red bell pepper, diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime wedges, shredded cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Increase heat to medium-high and add mushrooms. Cook until they release their moisture and begin to brown, about 8-10 minutes.
- Stir in all the spices (chili powder, cumin, paprika, and oregano) and cook for 1 minute to bloom the flavors.
- Add diced bell pepper and cook for 2-3 minutes until slightly softened.
- Pour in the diced tomatoes with their juice and add the beans. Stir well to combine.
- Bring to a simmer, then reduce heat to low and cook for 25-30 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot with your choice of toppings.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6-8 portions
Recipe Notes
- For the best flavor, choose a mix of mushroom varieties. If you can only find one type, cremini mushrooms are your best bet.
- Don’t rush the mushroom cooking process – allowing them to properly brown adds significant depth to the final dish.
- Rinse and drain the beans well to remove excess sodium. This also helps prevent the chili from becoming too soupy.
- This chili actually tastes better the next day, so don’t hesitate to make it in advance.
- For a thicker consistency, simmer uncovered for an additional 10-15 minutes.
- To freeze, let the chili cool completely, then store in airtight containers for up to 3 months.
- If you like heat, add a diced jalapeño with the bell pepper or include a pinch of cayenne pepper with the spices.
Mushroom and Bean Chili
A hearty, flavor-packed vegetarian chili with meaty mushrooms and protein-rich beans.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 1 pound mixed mushrooms cremini and portobello work best, chopped
- 2 cans 15 oz each beans (kidney and black beans recommended)
- 2 cans 14.5 oz each diced tomatoes
- 1 red bell pepper diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- Optional toppings: avocado cilantro, lime wedges, shredded cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Increase heat to medium-high and add mushrooms. Cook until they release their moisture and begin to brown, about 8-10 minutes.
- Stir in all the spices (chili powder, cumin, paprika, and oregano) and cook for 1 minute to bloom the flavors.
- Add diced bell pepper and cook for 2-3 minutes until slightly softened.
- Pour in the diced tomatoes with their juice and add the beans. Stir well to combine.
- Bring to a simmer, then reduce heat to low and cook for 25-30 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot with your choice of toppings.