Vegan Mushroom Chili
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5 from 1 vote

Vegan Mushroom Chili

Easy meaty vegan mushroom chili--with no gluten or soy!
Prep Time10 mins
Cook Time35 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: 16.7% | Vitamin C: 26.5% | Calcium: 3.6% | Iron: 13%