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