Mushroom and Bean Chili

This Mushroom and Bean Chili is a hearty, vegetarian dish packed with earthy mushrooms, beans, and smoky spices. Perfect for cozy dinners, it’s vegan, gluten-free, and brimming with flavor, ideal with cornbread or rice.

Why You’ll Love This Recipe

This Mushroom and Bean Chili is a soul-warming, plant-based delight that brings bold, smoky flavors to your table with minimal effort. Earthy mushrooms and protein-packed beans simmer in a rich, spiced tomato base, creating a satisfying chili that’s perfect for chilly nights or game-day gatherings. It’s vegan, gluten-free, and budget-friendly, making it a versatile crowd-pleaser for all diets. The slow cooker option makes prep a breeze, filling your kitchen with irresistible aromas as it cooks. Customize it with your favorite beans or spice levels, and enjoy leftovers that taste even better the next day. Serve with cornbread, rice, or tortilla chips for a wholesome, comforting meal everyone will love.

Recipe Tips and Tricks

• Slice Mushrooms Thick: Ensures hearty texture; don’t over-chop.
• Sauté Aromatics: Enhances flavor depth; skip for quicker prep but don’t miss out.
• Rinse Beans: Removes excess sodium for better flavor control.
• Adjust Heat: Start with 1 tbsp chili powder; add more at end for spice.
• Thicken Chili: Simmer uncovered last 30 minutes if too watery.
• Taste Before Serving: Adjust salt, lime, or spices for perfect balance.
• Add Veggies Early: Bell peppers or carrots hold up well during cooking.
• Use Fire-Roasted Tomatoes: Adds smoky depth to the chili.

Yield: 6 Servings

Mushroom and Bean Chili

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Hearty vegetarian chili with mushrooms, beans, and smoky spices, perfect for cozy meals.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 medium onion, diced
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 12 oz cremini or button mushrooms, sliced
• 2 cups low-sodium vegetable broth
• 2 tbsp chili powder
• 2 tbsp fresh cilantro, chopped (for garnish)
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Clean mushrooms with a damp cloth; slice into thick pieces for hearty texture.
2. Sauté Aromatics: Heat 1 tbsp oil in a large pot; cook onion and garlic 4-5 minutes until soft.
3. Cook Mushrooms: Add mushrooms to pot; sauté 5-7 minutes until golden and moisture evaporates.
4. Add Spices: Stir in chili powder and cumin; cook 30 seconds to bloom flavors.
5. Add Beans and Tomatoes: Stir in black beans, kidney beans, and diced tomatoes with juices.
6. Pour Broth: Add vegetable broth; stir to combine all ingredients evenly.
7. Simmer: Bring to a simmer; reduce heat and cook 20-25 minutes, stirring occasionally.
8. Check Consistency: If too thin, simmer uncovered 5-10 minutes; if too thick, add ¼ cup broth.
9. Add Lime: Stir in lime juice; taste and adjust salt, pepper, or spices.
10. Serve: Let rest 5 minutes; garnish with cilantro and serve with cornbread or rice.

Notes

• For slow cooker, sauté veggies, then cook on LOW for 4-6 hours.
• Thick slices of mushrooms add meaty texture to chili.
• Leftovers are great for nachos, tacos, or baked potato toppings.
• Store without garnish; add fresh cilantro when serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 41Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 4134mgCarbohydrates 9gFiber 4gSugar 1gProtein 2g

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

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Ingredients Notes

• Mushrooms (12 oz): Cremini or button for umami; sliced for texture.
• Black Beans (1 can, 15 oz): Protein-rich; rinsed for less sodium.
• Kidney Beans (1 can, 15 oz): Hearty addition; pinto as alternative.
• Diced Tomatoes (1 can, 28 oz): Fire-roasted for flavor; fresh (4 cups) works.
• Onion (1 medium, diced): Yellow for sweetness; red for sharper taste.
• Garlic (3 cloves, minced): Fresh for bold aroma; powder (1 tsp) as substitute.
• Chili Powder (1-2 tbsp): Smoky heat; adjust for preference.
• Cumin (1 tsp): Earthy warmth; freshly ground for intensity.
• Vegetable Broth (2 cups): Low-sodium for control; adds savory depth.
• Lime Juice (1 tbsp, fresh): Brightens flavors; bottled lacks zest.

Variations and Substitutions

• Bean Swap: Use pinto, white beans, or lentils for variety.
• Spicy Boost: Add jalapeño, chipotle, or ½ tsp cayenne for heat.
• Veggie Add-In: Include zucchini, corn, or bell peppers for bulk.
• Non-Vegan: Add ground turkey or beef for meaty version.
• Gluten-Free: Naturally GF; ensure broth is compliant.
• Low-Carb: Reduce beans; serve with cauliflower rice.
• Smoky Twist: Use smoked paprika instead of chili powder.
• Herb Garnish: Swap cilantro for parsley or green onions.

Storage Options

• Refrigerator: Store in airtight container up to 5 days.
• Freezer: Freeze up to 3 months; thaw overnight.
• Reheating: Warm on stove with splash of broth; microwave gently.

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Until you can read, Mushroom and Avocado Toast