Recipe details
Dinner
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Beans and Mushroom Chili
1h
6 servings
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This hearty and flavorful vegetarian chili is packed with a combination of beans and mushrooms, creating a satisfying and protein-rich meal. The chili is simmered with aromatic spices and vegetables, resulting in a comforting and warming dish that's perfect for cool weather. Serve this vegetarian chili with your favorite toppings, such as shredded cheese, sour cream, or sliced avocado, for a complete and delicious meal.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
14 g
6 g
Allergen Content
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Ingredients
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Steps
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Prepare the vegetables
Finely chop the onion and red bell pepper. Mince the garlic cloves. Slice the cremini mushrooms.
Rinse and drain the beans
Rinse the kidney beans, black beans, and pinto beans in a colander under cold running water. Drain the beans and set them aside.
Sauté the vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
Add garlic and spices
Add the minced garlic, chili powder, ground cumin, dried oregano, salt, and black pepper to the pot. Stir and cook for 1-2 minutes until fragrant.
Add mushrooms and tomato paste
Add the sliced mushrooms and tomato paste to the pot. Stir and cook for 2-3 minutes until the mushrooms start to release their moisture.
Add beans, tomatoes, and broth
Add the drained beans, diced tomatoes, and vegetable broth to the pot. Stir to combine all the ingredients.
Simmer the chili
Bring the chili to a boil, then reduce the heat to low. Simmer the chili, partially covered, for 30 minutes, stirring occasionally.
Adjust seasoning and serve
Taste the chili and adjust the seasoning if needed. Serve the beans and mushroom chili hot, garnished with your favorite toppings.
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