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Mushroom and Bean Chili

A hearty, flavor-packed vegetarian chili with meaty mushrooms and protein-rich beans.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 300 kcal

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.