A delicious, rich and umami-laden vegan chili recipe packed with the goodness of mushrooms, black beans, and spices. Make a huge batch because it is even better the next day when the spices have had a chance to mingle overnight!
It's no secret that I love using mushrooms when making over traditional meat driven recipes.
My mushroom bourguignon, vegetarian wellington, vegan shepherd's pies and bolognese are great examples of how umami-laden mushrooms can yield deep, rich and complex flavors.
So it is no surprise that I've turned to mushrooms yet again for my vegan chili.
While you can roughly chop your mushrooms, I've opted to grate them in the food processor, which results in delicious little strips of mushroom that become juicy and tender when cooked down for an hour in this richly spiced sauce.
I like to serve my vegan chili with brown rice, a few salad greens, homemade salsa, and my lime cashew cream.
But you could also serve it in taco shells, drizzled over nachos, with a big slice of vegan cornbread, or stuffed in a burrito.
The options are many, so make a big batch because the flavor only gets better the next day, once they have had a chance to develop overnight.
As for the chili in this recipe, I had to resort to chargrilled red chili peppers because finding chipotle chili or chipotle powder was impossible this week.
I always like using what I have in the pantry, rather than running all over town to find one particular ingredient.
In my opinion, the lime cashew cream is a must-have with this chili, as it adds a lovely zesty freshness to the rich sauce. If you can handle dairy, feel free to use sour cream and add a squeeze of lime.
And if you're a chili fanatic like me - be sure to check out my slow cooker vegetable chili and pumpkin chili too!
📖 Recipe
Ingredients
- 2 tbs olive oil
- 1 onion, diced
- 1 small red capsicum, diced, red bell pepper
- 2 carrots, peeled and diced
- ½ teaspoon sea salt
- 300 g button mushrooms
- 200 g swiss brown or portobello mushrooms
- 2 tbs ground cumin
- 1 tbs ground coriander
- 1 ½ tbs smoked paprika
- 2 teaspoon dried oregano
- 1-2 teaspoon chargrilled red chilis and finely chopped or ¼ to ½ chili powder, skins and seeds removed
- 2 cloves garlic, minced
- 400 g tin chopped tomatoes, 14 oz
- 400 g tin black beans, drained, 14 oz
- 1 ½ cups vegetable stock
- 2 tbs miso pasta or soy sauce
- TO SERVE:
- lime cashew cream, click for the recipe
- your favourite salsa
- salad greens
- brown rice
- lime wedges
Instructions
- Place a large lidded frying pan over a medium-low heat. Add the oil, onions, capsicum (bell pepper), carrots and salt and cook for 10 minutes until the onions are golden and the carrots are softened.
- Use a food processor fitted with a grater attachment to grate the mushrooms, otherwise dice into relatively small chunks.
- Crank up the heat to medium-high and add the mushrooms in batches so that the mushrooms have a chance to cook rather than stew. 4 batches should do it. Cook until the mushrooms are softened and lightly caramelised before adding the next batch. Repeat until all of the mushrooms are cooked.
- Next add the spices, chili and garlic and stir well to coat everything and cook until fragrant. Around 1 to 2 minutes before adding the tinned tomatoes and beans. Place the miso in a jug along with the vegetable stock and whisk until combined. Add to the pan and bring to a simmer. Cover and move to the smallest burner on your stove and cook over the lowest heat setting for 1 hour, stirring every now and again to make sure the chili isn't sticking and that there is plenty of liquid left.
- Taste and adjust your seasonings as necessary.
Notes
Nutrition (estimated per serving)
Amy says
Made this tonight and it was a huge success. I served it in taco shells with the lime cashew cream and it was so good! We have left overs for dinner tonight and I can't wait. Thanks for such a delicious recipe.
Nicole @ Delicious Everyday says
You're welcome Amy. 🙂 I'm so glad you enjoyed it!
Archana Baikadi says
Very nice recipe and thanks for sharing the the mouth watering recipe.
Didiejolie says
Just tried this recipe tonight. I Just didnt use fire spices cause of my two daughters and double the beans. It was excellent. Thanks
Nicole @ Delicious Everyday says
I'm so glad you enjoyed it 🙂 Thanks for taking the time to let me know how it turned out.
Laura says
Made a huge pot of this at the weekend and absolutely love it, I'm a mushroom mice convert! So delicious!
Laura says
*mince not mice! Ha
M says
Lovely staple meal in our home! Love the flavours and actually prefer this to chilli with meat!
Kate says
Made this every time we have a big gathering always goes down well and it definitely does taste even better the next day thanks 😊
Kate says
This is our go to recipe for chilli beans it always tastes great. Easy to make and keeps well.