For chili
- 1 tbsp Olive oil
- 8 oz Portobello mushroomsbaby, cleaned and quartered
- 1 tsp Kosher Salt
- ¾ tsp Black pepperfreshly cracked
- 1 Yellow onionsmedium , peeled and quartered
- Green bell peppermedium , chopped
- 1 Jalapeño pepperseeded and minced
- 3 cloves Garliclarge, minced
- 1 ½ tbsp Chili powdermild
- 1 ¼ tsp Oregano
- 1 ¼ tsp Cuminground
- ¼ tsp Smoked Paprika
- 1 pinch Cinnamon
- 1 tbsp Brown sugarplus 1 teaspoon
- 1 (15-oz) can Tomatoesfire-roasted , undrained
- 1 (15-oz) can Tomato sauce
- 3 cups Vegetable stockor water
- ½ cup Bulgurwheat
- ½ tsp Liquid smokeoptional
- 2 (15-oz) cans Can kidney beanslight or dark or a combination, drained
For toppings:
- 1 handful Cilantrominced
- ½ Red onionsmall , minced
- 1 Avocadodiced
- Limewedges, to taste
Easy Vegetarian Mushroom Chili
This Easy Vegetarian Mushroom Chili is a delicious yet simple chili recipe that you have to try! The main ingredient in this chili is mushrooms, making not only filling, but really tasty too.
To make this chili, start by cooking mushrooms in a large saucepan. Add vegetables and spices to the pot and cook until softened. Next, add tomatoes, tomato sauce, and stock or water. Bring the chili to a boil and stir in bulgur before reducing the heat and simmering. Add the drained beans and liquid smoke to the pot. Before serving, stir and season. Top bowls of chili with your favorite toppings and serve with lime wedges on the side.
To make Easy Vegetarian Mushroom Chili, you will need the following ingredients:
Steps to make Easy Vegetarian Mushroom Chili
1 | Cook mushrooms | 8 |
Pulse 8 ounces of mushrooms in a food processor fitted with the blade attachment for about 30 seconds until they are smaller than a pea. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped mushrooms to the pot with 1 teaspoon of kosher salt and ¾ teaspoon of black pepper. Cook the mushrooms for about 7 minutes until they turn a darker color and start to release their liquid. | ||
2 | Add vegetables and spices | 2 |
Chop onion in the food processor by pulsing 6-8 times until the onions are the size of a small dice. Add the onion and the chopped green bell pepper, minced jalapeño, 3 minced cloves of garlic, 1½ tablespoons of mild chili powder, 1¼ teaspoons of oregano, 1¼ teaspoons of ground cumin, ¼ teaspoon of smoked paprika, and a pinch of cinnamon to the pot. | ||
3 | Cook and add sugar | 10 |
Cook the mixture, stirring occasionally for 8 minutes, until the onion and peppers start to soften. Stir in 1 tablespoon plus 1 teaspoon of brown sugar. Cook for about 1 minute just to incorporate it. | ||
4 | Mix in tomatoes | 3 |
Add the 1 can of fire roasted tomatoes (and all their juices), 1 can of tomato sauce, and three cups of stock or water. Stir the chili to combine and cover the pot. Bring to a boil. | ||
5 | Add bulgur | 12 |
When the mixture comes to a boil, stir in ½ cup of bulgur and reduce the heat to medium low. Simmer for about 12 minutes until the bulgur is cooked. | ||
6 | Add beans and liquid smoke | 10 |
Add 2 cans of kidney beans and ½ a teaspoon of liquid smoke to the pot. Stir until fully combined. Simmer for about 10 minutes. | ||
7 | Season and adjust | 1 |
Taste the chili and season to taste with salt or pepper. | ||
8 | Serve | |
Serve the chili in large bowls, garnished with a selection of your favorite toppings like cilantro, red onion, avocado, and lime wedges. | ||
Recipe Reviews
Delicious and easy! Thanks!
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