Name: Mushroom and Bean Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Vegetarian
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)

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.

Yield: 4 servings

Mushroom and Bean Chili

A hearty, flavorful Mushroom and Bean Chili that’s perfect for a warming, plant-based meal.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

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

For a creamier texture, blend part of the chili using an immersion blender. This recipe can be easily doubled or halved.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 202Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 740mgCarbohydrates 37gFiber 9gSugar 14gProtein 9g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.