Name: Mushroom Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 4 cloves garlic, minced; 2 cups cremini or button mushrooms, finely chopped; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 large carrot, grated; 1 zucchini, diced; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can black beans, drained and rinsed; 1 (28 oz) can crushed tomatoes; 2 tbsp tomato paste; 1 cup vegetable broth; 2 tsp smoked paprika; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp oregano; Salt and pepper to taste; 1 tbsp soy sauce or tamari (for umami); 1 avocado, sliced (for topping – optional)

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This hearty and smoky mushroom chili is the ultimate plant-based comfort food. Loaded with meaty mushrooms, fiber-rich beans, colorful vegetables, and bold spices, this vegan chili is rich, filling, and full of flavor. Whether you’re craving a warming bowl for dinner or prepping meals for the week, this satisfying dish hits the spot every time.

Why You’ll Love This Recipe

This vegan chili brings depth and satisfaction without a trace of meat. The finely chopped mushrooms provide a hearty, almost ground-meat-like texture, while the beans offer protein and fiber. With a mix of smoky paprika, chili powder, cumin, and oregano, each spoonful delivers bold, savory warmth. It’s naturally gluten-free, easy to make in one pot, and perfect for meal prep or feeding a crowd. Even meat-eaters will be impressed by how filling and flavorful it is.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 cups cremini or button mushrooms, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 large carrot, grated
1 zucchini, diced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (28 oz) can crushed tomatoes
2 tablespoons tomato paste
1 cup vegetable broth
2 teaspoons smoked paprika
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
Salt and black pepper to taste
1 tablespoon soy sauce or tamari (for umami)
1 avocado, sliced (optional, for topping)

directions

In a large pot, heat olive oil over medium heat. Add diced onion and garlic. Sauté for about 5 minutes, until softened and fragrant.
Add the chopped mushrooms and cook for 8–10 minutes, until their moisture has released and evaporated.
Stir in the red and green bell peppers, grated carrot, and diced zucchini. Cook for another 5 minutes, stirring occasionally.
Add chili powder, smoked paprika, cumin, oregano, salt, pepper, and tomato paste. Stir and cook for 2 minutes to bloom the spices.
Pour in the crushed tomatoes, vegetable broth, soy sauce (or tamari), kidney beans, and black beans. Stir well.
Bring the mixture to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavorful.
Taste and adjust salt or spice level if needed.
Serve hot, topped with sliced avocado or fresh herbs if desired.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per serving: 285 kcal

Variations

Spicy version: Add a chopped jalapeño or a pinch of cayenne pepper.
Add grains: Stir in cooked quinoa, bulgur, or brown rice for extra bulk.
Bean swap: Use pinto, navy, or cannellini beans instead of or in addition to the listed beans.
Top it differently: Garnish with cashew cream, lime wedges, crushed tortilla chips, or fresh cilantro.
Slow cooker method: Sauté vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat, adding a splash of water or broth if needed. This chili also freezes beautifully for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this chili oil-free?

Yes, use a splash of vegetable broth to sauté the onions and garlic instead of oil.

What kind of mushrooms work best?

Cremini or button mushrooms work well, but you can also use portobello or a mix of wild mushrooms for deeper flavor.

Is this chili gluten-free?

Yes, as long as you use tamari instead of soy sauce.

Can I make it in advance?

Absolutely. The flavor improves after sitting, making it perfect for next-day meals or meal prep.

Can I freeze this chili?

Yes, portion into freezer-safe containers and store for up to 2 months. Thaw and reheat as needed.

What can I serve with this chili?

Try cornbread, baked potatoes, rice, or a simple side salad.

Can I use fresh tomatoes?

Yes, but you’ll need to cook them down longer. Use about 3–4 cups of chopped fresh tomatoes.

How do I thicken the chili?

Simmer longer uncovered, or mash some of the beans into the chili with a spoon or masher.

Can I add corn?

Yes, corn adds a sweet pop of flavor and works beautifully in this chili.

Is this chili kid-friendly?

Yes, just adjust the chili powder to a mild level or omit any added spice.

Conclusion

Mushroom Chili – Ultimate Vegan Chili is a deeply satisfying dish that combines the richness of savory spices, the heartiness of mushrooms and beans, and the freshness of vibrant vegetables. Perfect for chilly nights, batch cooking, or casual entertaining, this one-pot wonder offers a comforting, nourishing meal that proves vegan cooking can be every bit as bold and delicious as its meaty counterparts.

Mushroom Chili

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A hearty, smoky, and protein-packed vegan chili made with meaty mushrooms, rich spices, and beans simmered to perfection—comfort food that satisfies with every spoonful.

Author: Mari
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Simmering
Cuisine: American
Diet: Vegan

Instructions

Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until softened, about 5 minutes.
Stir in chopped mushrooms and cook until their moisture releases and evaporates, around 8–10 minutes.
Add bell peppers, grated carrot, and zucchini. Cook for 5 more minutes, stirring occasionally.
Stir in chili powder, smoked paprika, cumin, oregano, salt, pepper, and tomato paste. Cook for 2 minutes to bloom the spices.
Add crushed tomatoes, vegetable broth, soy sauce, kidney beans, and black beans. Bring to a boil.
Reduce heat and let simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavorful.
Taste and adjust seasoning if needed. Serve hot with sliced avocado or fresh herbs on top.