Vegan Yumminess

  • All Recipes
    • Breakfast
    • Entrees
    • Salads
    • Sandwiches
    • Sides
    • Soups
    • Desserts
    • Pasta
    • Breads
    • Snacks
    • Beverages
    • Gluten-free
  • Meals
    • Breakfast
    • Lunch
    • Supper
    • Snacks
  • My Thoughts
  • About Me
    • Contact
    • Privacy & Disclosure

Vegan Mushroom Chili

February 20, 2019 by Lindsay 7 Comments

733 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Hungry for chili? For the last few months, I’ve been trying to incorporate more whole food, plant-based ingredients into my cooking. Now people, I already cook plant-based, vegan meals–for practically every meal. But let’s face it. I love vegan junk food–processed vegan meats, cheeses, and pastries are my absolute fav. BUT sometimes, all those delicious vegan processed products– vegan meats, vegan cheeses, vegan sour creams–while compassionate–can be just as unhealthy as other non-vegan food items.

So for this recipe, I chose to use a slightly healthier alternative to the usual texturized soy or gluten protein crumbles that make up the base of most other vegetarian chili recipes.

Mushrooms

The cremini mushroom (also known as Baby Bella mushroom) is the star of this flavorful chili.


Cremini mushrooms are low in fat, cholesterol-free, and rich in B vitamins and other nutrients. And thankfully, they’re also fairly inexpensive and easy to prepare. For this recipe, we are mincing cremini mushrooms by pulsing them in small batches in a food processor. If you don’t have a food processor, you can also finely chop the mushrooms with a knife on a cutting board.

Once they’re minced, sauté the mushrooms with your chopped onions and peppers.

Once your mushrooms are cooked down to a ground beef-like texture, add your remaining ingredients–beans, tomato sauce, fire-roasted diced tomatoes, and cilantro.

Vegan Mushroom Chili

Simmer it all together for a few minutes. Then, top with a vegan avocado sour cream and freshly chopped cilantro to garnish.

Build a Meal!

Want to build a meal around this tasty chili? You’ll need some delicious vegan cornbread by Vegan Blueberry, a tasty southwest kale salad by Cookie and Kate (leave off the feta to keep it vegan), and of course, strawberry ice-cream for dessert.

Vegan Mushroom Chili
Print Recipe
3.62 from 13 votes

Vegan Mushroom Chili

Easy meaty vegan mushroom chili–with no gluten or soy!
Prep Time10 minutes mins
Cook Time35 minutes mins
Course: Entree, Entree/Soup
Cuisine: American
Servings: 6 servings
Calories: 72kcal
Author: Lindsay Reynolds

Ingredients

  • 16 ounces whole cremini mushrooms also known as baby bella mushrooms, minced
  • 1 medium onion chopped
  • 1/2 bell pepper chopped
  • 2 jalapeño peppers minced (with seeds removed)
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 1/2   teaspoon salt or more to taste
  • 2 1/2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 tablespoon granulated sugar
  • 3 cans (15.5 ounces each) dark kidney beans, rinsed and drained
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (14.5 ounces) fire-roasted diced tomatoes with juice
  • 1/2 bunch cilantro finely chopped (optional)

Instructions

  • Mince Baby Bella mushrooms with knife and cutting board, or by briefly pulsing in food processor in small batches.
  • Heat oil in large pot on medium-high heat x 15-20 seconds, then add minced mushrooms, chopped onion, chopped bell pepper, minced jalapeño, and minced garlic.
  • Saute for 15-20 minutes on medium-high heat until mushrooms are well-cooked with no visible water collections on the bottom of the pot.
  • Add remaining ingredients–beans, tomato sauce, fire-roasted tomatoes, cumin, chili powder, sugar, and salt.
  • Simmer for another 15 minutes on medium heat.
  • Add chopped cilantro just prior to serving, saving a small amount of cilantro for garnishing individual bowls.

Notes

Have leftovers? Once chili has cooled, store it in an airtight container in the refrigerator for up to 5 days. Or, freeze in freezer bags or airtight containers for up to 3 months. 

Nutrition

Calories: 72kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Sodium: 613mg | Potassium: 370mg | Fiber: 2g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 21.9mg | Calcium: 36mg | Iron: 2.3mg
Tried this recipe?Mention @VeganYumminess or tag #VeganYumminess!

Filed Under: All, Entrees, Gluten-free, Lunch, Recipes, Soups, Supper Tagged With: chili, garlic, gluten free, jalapeños, kidney beans, lunch, mushrooms, peppers, soup, soy free, stew, supper, tomatoes, Vegan

« Vegan Curried Lentil Soup
Vegan Avocado Sour Cream »

Comments

  1. Ariel @ Seasoned with Sunshine says

    June 7, 2019 at 5:18 pm

    This looks SO GOOD! And mushrooms… that’s absolutely brilliant. I’m regretting I skipped supper tonight, because now I want to go make a big batch of this right now!! Thanks Lindsay! Can’t wait to try it! :)

    Reply
  2. Meredith McBride says

    September 17, 2020 at 12:22 am

    5 stars
    Delicious! Even my non-vegan kids loved it.

    Reply
    • Lindsay says

      September 20, 2020 at 4:58 pm

      Yay! So glad you loved it!

      Reply
  3. Sara says

    September 18, 2022 at 9:44 am

    Looks awesome! How much is 1 serving? 1cup?

    Reply
  4. CINDY says

    January 3, 2023 at 2:38 pm

    1 star
    THIS SOUNDS AMAZING BUT IF YOU ARE USING 3 CANS OF KIDNEY BEANS THE CALORIES ARE WAY OFF.
    1 CAN OF DARK KIDNEY BEANS ARE 130 CAL PER SERVING @ 3.5 SERVING PER CAN EACH ACN IS 455 CALORIES.
    3 CANS OF BEANS EQUAL 1365 CALORIES ALONE WITHOUT ANY OF THE OTHER INGREDIANTS.
    THE BEANS ALONE DIVIDED ITO 6 SERVINGS AS STATED IN THIS RECIPE EQUAL 227.50 CALORIES

    Reply
    • Lindsay says

      January 17, 2023 at 9:13 am

      Thanks for the feedback, Cindy! I will definitely have to go back and double check the accuracy on my nutrition facts creator. Thanks for pointing that out.

      Reply
  5. Katie Kavanagh says

    April 25, 2023 at 7:02 pm

    5 stars
    This was so good. I don’t typically love chili but had to use up my mushrooms so I took a chance on this recipe and OMG it did not disappoint. I had my doubts when I started because of the strong mushroom smell and honestly thought I would end up tossing the whole thing and resort to making Tuna melts. Not only did I not toss it, but I actually loved it!! I could not tell at all that it was made with mushrooms and neither did my daughter.
    I had to feed my kid so I left out the jalepeno’s and 1/2 Tbsp of the cumin and it was perfect. I also used the whole pepper and some chopped celery which I added just before the simmer stage. I actually finished this in the pressure cooker under the chili setting so I could run out and get my daughter and have it ready by the time I got home. I served it with homemade bread courtesy of my bread maker and voila! Dinner made easy!

    This made a huge batch that will come in handy on busy weeknights. Thanks for the great recipe.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Hi and welcome to Vegan Yumminess! I'm Lindsay, and I love vegan food. If you're looking for fabulous vegan recipes where taste reigns supreme, you've come to the right place. Have a look around, and make yourself at home. Want to know more?

Subscribe to Vegan Yumminess



Fall Favorites

Vegan Oatmeal Cookies

vegan oatmeal cookies stacked on white plate with nondairy milk and white marble background

The Best Vegan Stuffing

vegan stuffing in white and gray baking dish garnished with rosemary

Perfect Vegan Sweet Potato Casserole

vegan sweet potato casserole on white plate with white wooden background

Vegan Apple Oatmeal Cookies

zig-zag iced vegan apple oatmeal cookies on wire rack with marble background

Amazing Vegan Caramel Popcorn

vegan caramel popcorn in white bowl with sheet pan in the background

The BEST Vegan Green Bean Casserole

vegan green bean casserole topped with crispy fried onions in a cast iron skillet

Copyright ©2020 · VeganYumminess.com · Privacy Policy

733 shares