Vegan Mushroom Chili
This hearty, deeply savory chili proves that a bowl of something bold and satisfying doesn't need any meat to deliver. A full pound of cremini mushrooms plus shiitake caps are browned until deeply caramelized, giving the base a rich, meaty texture that holds up beautifully against the black beans and fire-roasted tomatoes. Tomato paste is cooked down until brick-red before the spices go in, which layers in a complexity you'd normally expect from a recipe that simmers all day. The chipotle pepper and adobo sauce bring a smoky heat that ties everything together without overwhelming the bowl. A squeeze of lime at the finish brightens the whole pot and keeps the flavors lively. It makes six generous servings, so it's ideal for meal prep or feeding a crowd — and it reheats like a dream. Top it with sliced avocado and fresh cilantro and you've got a complete, crowd-pleasing meal that nobody will miss the meat in.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1 lb cremini mushrooms, roughly chopped
- 8 oz shiitake mushrooms, stems removed, caps roughly chopped
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce
- 1 can (28 oz) fire-roasted crushed tomatoes
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced or diced (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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