Vegan Mushroom Chili

Name: Vegan Mushroom Chili
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 tablespoons oil; 2 onions ((diced)); 1 green bell pepper ((diced)); 1 red bell pepper ((diced)); 3 jalapeños ((sliced)); 16 ounces mushrooms ((sliced) (460g)); 6 garlic cloves ((minced)); 3 tablespoons chili powder; ½ teaspoon cayenne; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons dried oregano; 1 teaspoon paprika; 1 can red kidney beans ((drained and rinsed) (13.45oz / 398ml)); 1 can black beans ((drained and rinsed) (13.45oz / 398ml)); 1 can diced tomatoes ((26.90z / 796ml)); 1 can tomato paste ((5.3oz / 156ml)); 2 tablespoons vegan Worcestershire sauce; 2 tablespoons brown sugar

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Hearty, filling and rich in flavor, this delicious mushroom chili is perfect for a meat-free family dinner. Simple to make all in one pot, it's perfect for freezer meals and meal prep. Vegan and gluten-free.

Vegan mushroom chili in a red Dutch oven with a wooden spoon and garnished with fresh herbs.

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There's not much more comforting than a big bowl of piping hot chili, and this mushroom version ticks all the right boxes. Hearty, filling and simple to make.

If you are cutting down on red meat, this vegan chili is a great tasting alternative. Packed with tonnes of fresh veggies and perfectly seasoned, you won't miss the meat!

Be sure to try my Roasted Beef Chili and White Bean Chicken Chili too!

Why you will love this recipe!

One Pot: All made in one pot on the stovetop, even the clean up is a breeze!
Make Ahead: This is perfect for meal prep and freezer meals. This recipe makes a big batch that you can easily and quickly heat up after a busy day.
Healthy: Rich in protein and with lots of vitamins and minerals from the veggies, this is a great healthier option. It's also lower in fat and calories compared to a regular beef chili recipe.
Dietary Info: This mushroom chili is vegan and gluten-free.

Overhead shot of mushroom chili in two bowls and a large pot.

Ingredients

Vegetables: Onion, bell peppers, jalapeños, mushrooms and garlic.
Seasonings: Chili powder, cayenne, salt and pepper, oregano and paprika.
Beans: This chili uses red kidney beans and black beans. Drain and rinse them well before adding them to the pot.
Tomatoes: Use canned diced tomatoes. Fire roasted diced tomatoes will result in a richer flavor, but regular do the job nicely.
Tomato paste: Tomato paste helps to enhance the tomato flavors and also help to thicken the chili.
Vegan Worcestershire sauce: This adds a great umami flavor that adds depth to the dish. If not vegan, you can use regular.
Brown sugar: Brown sugar helps to balance out the acidity of the dish. The molasses in the brown sugar adds a complexity of flavor, but it can be substituted with table sugar, or, left out if you prefer.

How to make mushroom chili

Be sure to scroll down for the full recipe!

Soften the vegetables and mix in the seasonings (photo 1).
Add the beans, tomatoes and remaining ingredients and simmer (photo 2).

Two step by step photos to show how to make the recipe.

Recipe Variations

This vegan mushroom chili is so easy to adapt to suit your tastes!

Use different beans: I like to use a mix of kidney and black beans, but you can easily use one or the other, or, use other types of beans like pinto or Great Northern.
Make it less or more spicy: This chili is pretty mild in spice. If you are particularly sensitive, then omit the cayenne pepper, if you like it hotter, add more, or add in some fresh diced chilies.
Add more vegetables: You can easily add in any other vegetables you have in your fridge. Sweet potatoes, carrots and corn are all great additions.

Frequently Asked Questions

How long does it keep?

This veggie chili is great for meal prep and will keep well in the fridge for around 5 days. Let the chili cool completely before storing in an air tight container. To reheat it, place it in a pot on a medium high heat and stir occasionally til warmed through.

Can you freeze it?

Yes! This is so perfect for freezer meals! Let it cool and then freeze in bags or containers. Thaw it in the fridge, or, gently reheat from frozen.

What are the best mushrooms to use?

You can use pretty much any mushrooms you like in this recipe. I used white (cremini) mushrooms, but portobello or baby bellas would work great too. To save on prep time, I bought ready sliced white mushrooms that you can just dump in the pot to cook.

A bowl of chili in front of the dutch oven it was cooked in.

Serving Suggestions

This mushroom chili is so rich and flavorful, you could easily eat it by itself out of a bowl, but it's also perfect to serve over rice or cauliflower rice.

Chili is also nothing without the toppings! Finish it off with some sliced jalapeno, dairy-free shredded cheese, lime wedges and some fresh parsley or cilantro.

Recipe Notes and Tips

Use a heavy bottomed pot or Dutch oven to make this recipe. It will disperse heat more evenly so the bottom will be less likely to scorch.
Use the largest pot you have as this makes a big batch.
Drain and rinse the beans well before adding to the pot.
If making ahead of time, let the mushroom chili cool completely before storing.

Overhed shot of a pot of mushroom chili with fresh jalapeno slices and shredded cheese.

More Vegan Recipes

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