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Mushroom Chili

Bowl of vegetarian mushroom chili with slices of avocado, cilantro, and jalapenos
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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 Scale
  • 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

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.

Find it online: https://bowlofyum.com/2025/12/mushroom-chili/