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Mushroom and Bean Chili
Kathie Clane

Mushroom and Bean Chili

A hearty, flavorful Mushroom and Bean Chili that’s perfect for a warming, plant-based meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Healthy mushroom recipes
Cuisine: Vegetarian
Calories: 202
Ingredients Method Notes

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)

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions and garlic, sauté until soft, about 5 minutes.
  3. Stir in mushrooms and cook until they release their moisture, about 7 minutes.
  4. Add beans, tomatoes, vegetable broth, chili powder, cumin, and paprika. Stir to combine.
  5. Bring to a simmer and cook for 20-30 minutes, until the chili thickens and flavors meld.
  6. Season with salt and pepper to taste.
  7. 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.