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Mushroom Chili

A cold weather favorite gets an update.

Mushroom Chili

Of all the soups chili is one of the heartiest around. It’s warming, filling, and has a kick that something like chicken noodle never will. If you’ve ever wondered if you can make a great chili without meat, the answer is “yes”!

You don’t need any kind of fake meat or anything. This mushroom chili is very “meaty” thanks to the mushrooms, but it’s also so full of flavor that you might not ever miss the beef. And, you can of course add some ground beef to this recipe as the mushrooms and meat will play nicely off each other.

Mushroom Chili

To begin this chili combine onion, mushrooms, and 1 jalapeño into your stock pot. Let them cook for a bit before adding the spices and tomatoes to the pan. There’s of chili powder, but also smoked paprika for a really smoldering final taste. Trust me, you really want that extra hit of flavor in this dish!

Mushroom Chili

To thicken the soup and add texture we’re adding just a bit of rice to the mix. You could omit this if you intend to serve the chili over pasta for chili mac. Or if you’re going low carb you can use some lentils instead.

Mushroom Chili

The last step is to add the beans and let them warm through after the rice is cooked. I used red kidney beans and dark kidney beans for a bit of color variation in the soup.

To serve the chili you can add sour cream, cheese, diced avocado, salsa, or cilantro. And, don’t forget the best topping of all: some hot sauce!

Mushroom Chili

This chili has become a new favorite of mine ever since I first made it! If you want a savory, filling, chunky chili without meat then this one is a satisfying way to have it all.

Serves 6-8

15m prep time

50m cook time

802 calories

3
Rated 3 out of 5
Rated by 2 reviewers

Diet: Vegan

Ingredients
  • 1 tablespoon olive oil
  • 12 oz cremini or button mushrooms, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly cracked black pepper
  • 1 medium yellow onion, diced
  • 1 jalapeño, seeded and diced
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons chili powder
  • 1 1/4 teaspoons oregano
  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 (15 oz) can fire-roasted tomatoes, undrained
  • 1 (15 oz) can tomato sauce
  • 3 cups vegetable stock
  • 1/2 cup rice
  • 2 (15 oz) cans kidney beans, drained
Preparation
  1. Heat olive oil in stockpot or Dutch oven over medium heat. Add mushrooms, salt, pepper, onions, and jalapeño. Cook until onions turn translucent, 8-10 minutes. Add garlic, chili powder, oregano, paprika, brown sugar, roasted tomatoes, tomato sauce, stock and bring to a boil.
  2. Once boiling add rice and reduce to low. Cover and cook for 15 minutes.
  3. Add beans and cover. Cook until beans are heated through, about 10 minutes. Add more salt and pepper as needed. Serve with cheese, sour cream, cilantro, parsley, or crackers to garnish. Or serve over pasta for chili mac.

Recipe adapted from Simply Recipes.

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