This vegetarian mushroom chili recipe is a hearty staple in our home. It’s warm, filling, and kid-approved. A healthy, feel-good, meatless chili recipe loaded with good stuff for your body. The perfect winter family meal when it’s chili outside!

I have eaten chili my entire life, and maybe this is true for most Americans. As it is one of the most iconic American dishes I can think of next to hot dogs and cheeseburgers. As a kid, we always had crockpot chili with lots of ground hamburger in it. Chili was always served at relatives’ houses in the winter months. Everyone has their own favorite version with a secret ingredient or two. Next to meatloaf and casseroles, this is about as American as food gets.

I never really cared for chili as a kid, growing up in Michigan, our version of chili was quite frankly bland—just meat and tomatoes. This mushroom chili recipe, although not spicy, is full of smoky-peppery spices, garlic, veggies, and beans. It has a thinner soup base than most chili recipes and doesn’t require a full day of cooking. It is both loaded with flavor and healthy. Yum!

Beans, Beans, the Magical Fruit

Beans really are magical. What other food is both full of protein AND fiber? Certainly not meat. I try to eat beans at every meal, although breakfast is often a challenge. I like to load up on beans when making meatless mushroom chili, 3 whole cans of beans in this recipe. Or if you have the time, cook a pot of delicious dried beans for this chili recipe. Slow-cooked dried beans are always more flavorful and amazingly flavorful, plus they are way more affordable.

Don’t have red kidney or pinto beans? You can easily substitute black beans, adzuki, or anasazi beans. Chili is forgiving; you can even make a white bean chili. Toss in whatever kind of beans you have on hand!

Shrooms are the Best

What makes this vegetarian chili so delicious? Mushrooms. No question about it. Mushrooms add an umami savory flavor, a perfect stand-in for traditional ground meat. I love the texture of mushrooms in chili, a perfect compliment to soft creamy beans. I usually use cremini or baby portabellas for this recipe, a hearty mushroom.

Mushrooms not only taste delicious, but they are also amazing for your health. According to Cedars-Sinai, “Studies show eating 1 to 2 cups of mushrooms each week may reduce your risk of cancer by up to 45%.” Some people even call mushrooms the “longevity nutrient” due to their ability to help mitigate diseases associated with aging. How cool is that? I’ve been toying with the idea of growing mushrooms in our basement so we can have a constant supply on hand. Maybe someday I’ll get around to figuring out how it’s done.

Mushrooms are also great for your brain. “Studies suggest eating 2 cups of mushrooms each week can cut the risk of developing cognitive impairment in half. Other research suggests mushrooms may help protect against neurodegenerative diseases such as Alzheimer’s disease and Parkinson’s disease,” Cedar-Sinai.

Mushrooms are also a great plant-based source of vitamin D. According to Cedars-Sinai, “mushrooms are one of only a few food sources that are naturally rich in immune-boosting vitamin D. To maximize vitamin D—”Let your mushrooms sit in the sun for 15 minutes before cooking. Varieties including white button, portabella, and cremini can synthesize the hard-to-get nutrient just like humans.” Here in Maine, it’s December and the days are very short. It’s hard to get enough vitamin D from the sun here in the wintertime. I am definitely not going outside in a t-shirt to get some sun on my skin. Sunning mushrooms seems like a much more manageable way to get vitamin D during the dark days of winter. I am definitely trying this!

Now let’s get our shrooms on and make some bean magic happen. Chili time!

Mushroom Chili

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Delicious, healthy vegetarian chili recipe loaded with mushrooms and beans. A quick and easy meatless chili loaded with plant-based protein and veggies.

• Author: Erica
• Prep Time: 10
• Cook Time: 55
• Total Time: 1 hour 5 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, diced
• 5 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 carrot, diced
• 1/2 lb cremini mushrooms, sliced
• 1 tablespoon cumin
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 bay leaf
• 28oz can crushed tomatoes
• 1 teaspoon apple cider vinegar
• 8oz water
• 15oz can pinto beans
• 2–15oz cans red kidney beans

Toppings:

• White cheddar cheese, grated
• Fresh cilantro
• Jalapeño
• Avocado slices

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Instructions

1. Add the olive oil to a soup pot and turn the heat on to high. Once the pot is warm, turn the heat down to medium and add the diced onion. Cook the onion, stirring occasionally, for about 5 minutes until translucent and beginning to brown. Then add the garlic and cook for an additional minute.
2. Next, add the red bell pepper, carrot, mushrooms, cumin chili powder, and smoked paprika to the soup pot. Cook for an additional 5 minutes on medium heat, stirring occasionally.
3. Add the bay leaf, tomatoes, apple cider vinegar, water, pinto beans, and red kidney beans. Kick the heat up to high. Once the pot reaches a boil, reduce the heat to low. Simmer the chili for 30 minutes.
4. Remove the bay leaf and then let this sit for 15 minutes before serving. Add your favorite toppings and enjoy. Yum!

Notes

If you like a thick chili, simply blend up 1 cup of the red kidney beans before adding them to the soup.