Vegan Vegetarian Portobello Mushroom Chili

Rich, hearty, and bursting with bold flavors, this Vegan Vegetarian Portobello Mushroom Chili is a plant-based twist on a comfort food classic. Packed with meaty chunks of diced portobello mushrooms, tender red bell peppers, and protein-packed kidney and black beans, this chili delivers satisfying texture and depth. The smoky warmth of paprika, earthy cumin, and a gentle kick of optional cayenne pepper combine to create a perfectly spiced base, simmered to perfection with canned tomatoes and vegetable broth. Ready in just 50 minutes, this chili is an easy one-pot recipe that's perfect for cozy weeknight dinners or meal prepping. Garnish with fresh cilantro and serve with lime wedges for a zesty finish that elevates every bite. This recipe is not only vegan and vegetarian-friendly but also gluten-free, making it a versatile crowd-pleaser for all diets!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 4 large portobello mushrooms, diced
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 4 cloves garlic cloves, minced
• 28 ounces canned diced tomatoes (with juices)
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 4 pieces lime wedges (for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced portobello mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned.

Step 3

Stir in the diced onion, red bell pepper, and minced garlic. Cook for another 5 minutes until the vegetables are tender and fragrant.

Step 4

Add the canned diced tomatoes, vegetable broth, and tomato paste. Stir well to combine.

Step 5

Add the kidney beans, black beans, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix everything thoroughly.

Step 6

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let simmer uncovered for 20 minutes. Stir occasionally.

Step 7

Taste and adjust seasoning as needed, adding more salt or spices if desired.

Step 8

Ladle the chili into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an added burst of flavor.

Nutrition Facts

Serving size	(2833.6g)

Amount per serving	% Daily Value*
Calories	1561.1

Total Fat 39.3g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 6357.1mg	0%
Total Carbohydrate 245.5g	0%
Dietary Fiber 73.9g	0%
Total Sugars 53.1g
Protein 75.9g	0%

Vitamin D 28.0IU	0%
Calcium 604.3mg	0%
Iron 28.3mg	0%
Potassium 6938.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.6%

Protein: 18.5%

Carbs: 59.9%