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Dinner
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Beans and Mushroom Chili

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1h

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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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1
Prepare the vegetables

Finely chop the onion and red bell pepper. Mince the garlic cloves. Slice the cremini mushrooms.

2
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.

3
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.

4
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.

5
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.

6
Add beans, tomatoes, and broth

Add the drained beans, diced tomatoes, and vegetable broth to the pot. Stir to combine all the ingredients.

7
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.

8
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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