Vegan Mushroom Chili
Hearty, filling and rich in flavor, this delicious mushroom chili is perfect for a meat-free family dinner.
Servings 6 servings
Calories 341kcal
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
Instructions
- Heat the oil in a large pot on a medium high heat.
- Once hot, add the chopped and sliced vegetables; onions, bell peppers, jalapenos and mushrooms.
- Cook, stirring occasionally for 15 to 20 minutes til soft.
- Once the vegetables are soften, stir in the garlic, chili powder, cayenne, salt and pepper, oregano and paprika. Cook for a couple of minutes til fragrant.
- Add the beans, diced tomatoes, tomato paste, Worcestershire sauce and brown sugar and stir to combine.
- Bring the pot to a boil and simmer for 20 minutes.
Notes
- 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.
Nutrition
Calories: 341kcal | Carbohydrates: 59g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 447mg | Potassium: 1568mg | Fiber: 18g | Sugar: 16g | Vitamin A: 2773IU | Vitamin C: 74mg | Calcium: 156mg | Iron: 8mg