Portobello Mushroom Chili

Portobello Mushroom Chili
  • PREP TIME
    15 mins
  • COOK TIME
    55 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    6 People
  • VIEWS
    100

Earthy portobello mushrooms simmered in a rich, spiced tomato and kidney bean stew, creating a deeply satisfying vegetarian chili. Perfect for a cool evening!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    28 g
  • Fiber
    9 g
  • Protein
    9 g
  • Saturated Fat
    1 g
  • Sodium
    518 mg
  • Sugar
    7 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
7 mins

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and cook until softened and translucent, about 5 minutes.

02

Step
1 mins

Stir in the chopped garlic, chili powder, and cayenne pepper. Cook for another minute until fragrant. (1 minute)

03

Step
10 mins

Add the sliced portobello mushrooms to the pot and cook, stirring frequently, until they release their moisture and become tender, about 8-10 minutes. (8-10 minutes)

04

Step
2 mins

Pour in the diced tomatoes and kidney beans. Season with salt and black pepper to taste. (2 minutes)

05

Step
40 mins

Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for at least 40 minutes, or up to an hour, to allow the flavors to meld. Stir occasionally to prevent sticking. (40 minutes)

For a deeper flavor, consider adding a tablespoon of tomato paste along with the spices.
If you prefer a smoky flavor, add a pinch of smoked paprika.
Serve with your favorite chili toppings such as sour cream, shredded cheese, chopped cilantro, or avocado.

Camila Olsonemmerich

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.9/ 5 ( 33 Ratings)
Total Reviews: (7)
  • Carolanne Ortizyundt

    My family loved this! Even my kids, who are usually picky eaters, devoured it.

  • Marianne Corkery

    I added a can of black beans for extra flavor and fiber. It was delicious!

  • Mac Reichert

    I tried this in my slow cooker and it was amazing! I cooked it on low for 6 hours.

  • Mathias Larkin

    I used dried kidney beans that I cooked myself, and it turned out great. It just took a little extra planning.

  • Rollin Collins

    This is my new go-to chili recipe! So easy to make and packed with flavor.

  • Kelton Mills

    I found that adding a little smoked paprika really enhanced the smoky flavor of the portobello mushrooms.

  • Charity Glover

    This chili is amazing! The portobello mushrooms give it such a hearty and satisfying texture.

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