Name: Big Mushroom and Bean Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 1 lb cremini mushrooms, sliced; 1 can (15 oz) kidney beans, rinsed and drained; 1 can (15 oz) black beans, rinsed and drained; 1 can (28 oz) fire-roasted diced tomatoes; 1 red bell pepper, diced; 1 large onion, chopped; 3 cloves garlic, minced; 2 cups low-sodium vegetable broth; 2 tbsp olive oil; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; Salt and pepper to taste; Optional toppings: cilantro, avocado, lime wedges

This hearty Big Mushroom and Bean Chili is a comforting, plant-based dish packed with bold flavors. Slow-cooked to perfection, it blends meaty mushrooms, protein-rich beans, and warm spices for a satisfying meal that’s ideal for cozy nights or meal prep. Enjoy its rich, smoky taste with minimal effort.

Why You’ll Love This Recipe

This Big Mushroom and Bean Chili is a crowd-pleaser for many reasons. First, its simplicity shines—toss everything into the slow cooker and let it work its magic while you go about your day. The combination of umami-packed mushrooms and creamy beans creates a hearty, meat-like texture that satisfies even the most dedicated carnivores. The spices, including smoky chili powder and cumin, build a deep, complex flavor profile that warms you from the inside out. It’s also incredibly versatile; serve it with cornbread, over rice, or as a taco filling. Plus, it’s vegan, gluten-free, and budget-friendly, making it perfect for diverse dietary needs. Whether you’re hosting a game day gathering or prepping a week’s worth of lunches, this chili delivers comfort and convenience in every bowl.

Recipe Tips and Tricks

Sauté for Extra Flavor: Browning the mushrooms and onions before adding them to the slow cooker enhances their depth and richness.
Adjust Spice Levels: Taste the chili halfway through cooking and add more chili powder or a pinch of cayenne if you prefer extra heat.
Use a Liner: Slow cooker liners make cleanup a breeze, especially for thick dishes like chili.
Don’t Skip the Rest: Let the chili sit for 10 minutes after cooking to allow flavors to meld.
Fresh Toppings: Brighten the dish with fresh cilantro, avocado slices, or a squeeze of lime juice before serving.
Check Liquid Levels: If the chili looks too thick, add a splash of vegetable broth during cooking.

Yield: Serves 6

Big Mushroom and Bean Chili

Hearty mushroom and bean chili, slow-cooked with bold spices for a cozy, plant-based meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

1 lb cremini mushrooms, sliced
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (28 oz) fire-roasted diced tomatoes
1 red bell pepper, diced
1 large onion, chopped
3 cloves garlic, minced
2 cups low-sodium vegetable broth
2 tbsp olive oil
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
Salt and pepper to taste
Optional toppings: cilantro, avocado, lime wedges

Instructions

Get Ready to Sauté: Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown. This step boosts their meaty flavor.
Add Aromatics: Toss in the chopped onion and diced bell pepper. Sauté for another 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
Season It Up: Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the veggies. Stir for 30 seconds to toast the spices and unlock their aroma.
Load the Slow Cooker: Transfer the mushroom mixture to your slow cooker. Add kidney beans, black beans, diced tomatoes (with juice), and vegetable broth.
Give It a Stir: Gently mix everything to combine. Ensure the ingredients are evenly distributed for consistent flavor.
Set and Forget: Cover and cook on low for 6 hours or high for 3 hours. The chili will thicken and flavors will meld beautifully.
Check Consistency: After cooking, stir the chili. If it’s too thick, add a splash of broth; if too thin, cook uncovered on high for 15 minutes.
Taste and Adjust: Sample the chili and tweak with extra salt, pepper, or chili powder if needed. It’s all about your perfect spice level!
Let It Rest: Turn off the slow cooker and let the chili sit for 10 minutes. This helps the flavors settle and deepen.
Serve with Flair: Ladle into bowls and top with fresh cilantro, avocado slices, or a lime squeeze. Pair with cornbread or tortilla chips for a cozy meal.

Notes

For a thicker chili, mash a small portion of the beans before adding them to the slow cooker.
If you’re sensitive to spice, start with 1 tbsp chili powder and adjust later.
Fresh mushrooms are key; avoid canned as they can turn mushy.
This chili tastes even better the next day as flavors continue to develop.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 233Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 513mgCarbohydrates 33gFiber 9gSugar 12gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cremini Mushrooms: These add a meaty texture and umami flavor. You can also use portobello or button mushrooms for similar results.
Kidney Beans: Their creamy texture and mild flavor balance the spices. Rinse canned beans to reduce sodium.
Black Beans: These add protein and a slightly earthy taste. Ensure they’re well-drained for the best consistency.
Diced Tomatoes: Fire-roasted tomatoes lend a smoky depth, but regular diced tomatoes work fine too.
Chili Powder: The backbone of the flavor, choose a high-quality blend for robust taste.
Cumin: This warm spice enhances the chili’s earthiness; toast it lightly for extra aroma.
Vegetable Broth: Opt for low-sodium to control the saltiness of the dish.
Onion and Garlic: These aromatics provide a savory base; fresh is best for maximum flavor.
Bell Pepper: Adds a subtle sweetness and crunch; red or green both work well.
Olive Oil: Used for sautéing, it brings a touch of richness to the dish.

Variations and Substitutions

This recipe is highly adaptable to suit your preferences or pantry staples. Swap cremini mushrooms for shiitake or oyster mushrooms for a different umami profile. If you’re out of kidney or black beans, try pinto, navy, or cannellini beans for a similar texture. For a spicier kick, add diced jalapeños or a dash of hot sauce. If you prefer a smokier flavor, incorporate a teaspoon of smoked paprika or a splash of liquid smoke. For a non-vegan version, you can add ground turkey or beef, browning it before adding to the slow cooker. If tomatoes aren’t your thing, use extra broth and a tablespoon of tomato paste for depth. You can also make it grain-inclusive by stirring in cooked quinoa or barley near the end for added heartiness.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat on the stovetop or in the microwave.
Freezer: Freeze in portioned containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Tip: Add a splash of broth or water when reheating to restore the chili’s consistency.