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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.

Ingredients

Units Scale
  • 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)

Instructions

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

Notes

  • Use canned fire-roasted tomatoes for extra smoky flavor.
  • Great for meal prep—flavors deepen after a day in the fridge.
  • Serve with cornbread or over rice for a complete meal.

Nutrition

Find it online: https://yumfoodusa.com/mushroom-chili/