This Mushroom and Bean Chili is a hearty, vegan-friendly dish that combines rich, earthy mushrooms with protein-packed beans. The umami flavor of the mushrooms elevates the chili, while the beans add a creamy texture.
A blend of spices—cumin, chili powder, and paprika—brings warmth and depth to every spoonful. Perfect for cozy nights, this chili is easy to make, packed with nutrients, and bursting with flavor. Serve with cornbread or over rice for a complete meal. Whether you’re a vegetarian or a meat-lover, this dish will satisfy everyone’s cravings for comfort food.
Recipe Tips and Tricks
- Use a mix of mushrooms for added flavor, such as cremini and shiitake.
- For extra heat, add a chopped jalapeño or a dash of cayenne.
- Allow the chili to simmer longer for deeper flavors.
- Adjust the consistency by adding vegetable broth if it’s too thick.
- Freeze leftovers for a quick meal later.
Mushroom and Bean Chili
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 2 cups mushrooms sliced
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until soft, about 5 minutes.
- Stir in mushrooms and cook until they release their moisture, about 7 minutes.
- Add beans, tomatoes, vegetable broth, chili powder, cumin, and paprika. Stir to combine.
- Bring to a simmer and cook for 20-30 minutes, until the chili thickens and flavors meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with cilantro.
Notes
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