• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • SUBSCRIBE!
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • SUBSCRIBE!
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Recipes / Vegan Entrees

    Vegan Mushroom Chili

    Published: Jan 25, 2025 · Modified: Jan 25, 2025 by Kathy Carmichael · This post may contain affiliate links.

    59 shares
    • Share
    • Tweet
    Jump to Recipe Jump to Video Print Recipe

    Chili is a winter staple and a game-day tradition at our house. This vegan mushroom chili recipe is simple and made from only vegetables in a rich and delicious broth. Make it in the crockpot, on the stove, or in the Instant Pot.

    Mushroom chili in a bowl on the table.

    The Power of the Mushroom

    Although mushrooms are considered a vegetable, they are a fungus. Mushrooms are a low-calorie food and pack a nutritional punch. I call mushrooms vegan meat because they can be used in so many recipes. Try a Grilled Portobello Mushroom Burger, or turn portobello mushrooms into mushroom fries! Or stuff mushrooms with various fillings. Make a delicious Hungarian mushroom soup, or an elegant Vegan Mushroom Wellington.

    Any way you prepare them, mushrooms are superstars!

    Jump to:
    • The Power of the Mushroom
    • Vegan Mushroom Chili Ingredients
    • Vegan Mushroom Chili Ingredient Substitutions
    • How to Make Delicious, Rich Mushroom Chili
    • Cooking Options
    • Crockpot/Slow Cooker
    • Serving Suggestions
    • Recipe FAQs
    • Tips
    • Tasty Vegan Comfort Food
    • 📖 Recipe
    • 💬 Reviews

    Chili cook-off competitions exist because there are unlimited ways to make a fabulous recipe. As many of you know, I make various vegan chili recipes, each with its magic ingredients. And each chili recipe tastes different. Mushrooms in chili are vegan meat! Therefore, this time, I was competing against myself to make the best mushroom chili recipe I could dream up.

    Vegan Mushroom Chili Ingredients

    Recipe ingredients: mushrooms, onion, cocoa powder, celery, carrots, onions, red bell pepper, chili seasoning, pinto beans, kidney beans, crushed tomatoes, tomato paste, Rotel tomatoes, and vegan Worcestershire sauce.
    • Mushrooms: Mushrooms are the vegan meat and the foundation for this chili recipe.
    • Onion: Yellow onion is sweet and flavorful when combined with the other ingredients.
    • Garlic: I prefer using fresh garlic whenever possible.
    • Celery: Celery is fresh and provides a bright crunchiness to the chili.
    • Carrots: Carrots add crunch as well as sweetness.
    • Red Bell Pepper: Red bell peppers are sweet and vibrant in color.
    • Jalapeños: Be sure to remove the seeds and veins from them jalapeños, eliminating most of their spicy element. If you like it spicy, add some seeds to the chill.
    • Vegetable Broth: I use sugar-free, low-sodium vegetable broth I buy in bulk at Costco.
    • Crushed Tomatoes: I used canned crushed tomatoes.
    • Rotel Tomatoes: Rotel makes different spicy tomatoes; I chose the ones with green chilies.
    • Tomato Paste: Tomato paste thickens the chili and gives it more richness.
    • Vegan Worcestershire Sauce: I like Wizards vegan Worcestershire sauce
    • Chili Seasoning Packet: I took a shortcut and bought a vegan chili seasoning packet.
    • Unsweetened Cocoa Powder: Unsweetened cocoa powder is the magical ingredient that makes the chili broth rich and decadent.
    • Corn (Optional): I added corn this time; I prefer fresh organic corn from the market. I add it when I can find corn or leave it out if I can't find corn.
    • Pinto Beans: Pinto beans are meaty, firm, and nutty in flavor.
    • Dark Red Kidney Beans: Dark red kidney beans are large and firm in texture and meaty,

    Vegan Mushroom Chili Ingredient Substitutions

    • You can use any mushrooms you prefer or a combination of mushrooms.
    • White or red onion substitutes yellow onion in recipes.
    • Serrano peppers are less spicy if you want a milder option.
    • Make your own chili seasoning blend.
    • Choose any veggies you like or omit the ones you don't like.
    • Any beans or combination of beans work well.
    • Instead of unsweetened cocoa powder, try coffee as an alternative.

    How to Make Delicious, Rich Mushroom Chili

    Mushrooms are ground up in the food processor.
    • First, chop the mushrooms into small pieces using a food processor, vegetable chopper, or knife.
    • Then, dice the onions, celery, carrots, red bell pepper, and jalapeños.

    Cooking Options

    Vegan mushroom chili in a bowl on the table.

    My favorite vegan chili recipes are the recipes with different cooking options to accommodate any lifestyle.

    Crockpot/Slow Cooker

    I added all the recipe ingredients to the base of the crock pot.
    • Add all the ingredients to the base of the crockpot.
    • Stir to combine.
    • Place the top on the crockpot.
    • Set it low for 6-8 hours or high for 3.5-5 hours.
    • Stir and garnish with cilantro, vegan sour cream, tomatoes, and jalapeños.
    Chili cooked in the crockpot.

    Instant Pot

    • Heat Instant Pot to saute.
    • Stir in onion, garlic, celery, carrot, jalapeno, and red bell pepper.
    • Wait until the onion is soft (3-4 minutes).
    • Stir in the remaining ingredients.
    • Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot.
    • Lock the lid.
    • Cook for 20 minutes.
    • Release the pressure either manually or allow it to release naturally.
    • Garnish with cilantro, vegan sour cream, tomatoes, and jalapeno slices.

    Stovetop

    • In a large soup pot, saute the onion and garlic until the onions are translucent.
    • Add the celery, carrot, red bell pepper and jalapeno.
    • Cook for a few minutes.
    • Add the chopped mushrooms and stir to combine. Allow the mushrooms to cook for a few minutes and release some moisture.
    • Now add the remaining ingredients.
    • Bring to a boil.
    • Reduce heat to simmer, and allow to simmer for 20 minutes.
    • Top with garnishes: cilantro, vegan sour cream, tomatoes, and jalapeno slices.
    The vegan mushroom chili recipe is in a bowl garnished with vegan sour cream, tomatoes, jalapeno slice, and cilantro.

    Serving Suggestions

    • I love to serve chili with cornbread.
    • Serve with a Mexican Salad or Mexican Quinoa Salad.
    • Or serve with pita chips and Mango Salsa or Tomatillo Salsa!
    • More suggested garnished are avocado slices or guacamole.
    • Some people enjoy vegan cheese or a drizzle of vegan nacho cheese sauce.

    Recipe FAQs

    How do you use mushrooms as meat?

    Use 8 ounces of mushrooms to replace 1 pound of meat for meatballs and burgers or up to a 1-to-1 ratio for a casserole or sauce. Finely chopping the mushrooms is the key. A knife works, but a food processor is helpful if you have one. Cook mushrooms before eating.

    What are the best mushrooms to eat as meat?

    Pretty much any edible, tasty mushroom will work. Cremini and Portobello mushrooms are often used as meat replacements, but that's because they're relatively cheap and not hard to come by.

    Is mushroom a protein or carb?

    Mushrooms are a low-carb, practically no-fat food with some protein. One serving is about a cup raw (a fist-sized amount) or ½ cup cooked. Though they're small and light in calories—one serving only has about 15—they're mighty in other ways.

    Chili in souper cube freezer trays.

    Tips

    • I love freezing extra chili in Souper Cubes. These convenient trays freeze soups and chili into 1-cup servings. The silicone makes single servings easy to pop out to thaw and cook.
    • Freeze for up to 3 months.
    • The chili will stay fresh for 5 days refrigerated.
    • For spicy chili, add a few of the jalapeno seeds back into the pot of chili.
    • Include more veggies such as zucchini and yellow summer squash.
    • For a soupy chili, add more vegetable broth. For a thicker chili, add less vegetable broth.

    Try this fabulous meaty vegan mushroom chili recipe! You will love the flavors!

    Tasty Vegan Comfort Food

    • creamy lentil soup recipe
      Easy Creamy Lentil Soup
    • Vegan Minestrone Recipe
      Vegan Minestrone Soup Recipe
    • Vegan Easter
      Vegan Easter Recipes
    • vegan carrot soup recipe
      Vegan Roasted Carrot Soup

    If you love this vegan mushroom chili recipe, give us a 5-star review and comment below. We would love to har from you!

    📖 Recipe

    Vegan Mushroom Chili

    Kathy Carmichael
    Chili is a winter staple and a game-day tradition at our house. This vegan mushroom chili recipe is simple and made from only vegetables in a rich and delicious broth. Make it in the crockpot, on the stove, or in the Instant Pot.
    4.91 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Course Entrees, Soups
    Cuisine American
    Servings 8
    Calories 39 kcal

    Ingredients
      

    • 3 cloves garlic minced
    • 1 white onion diced
    • 2 carrots diced
    • 3 ribs celery diced
    • 1 red bell pepper diced
    • 1 jalapeno deseeded, veins removed, diced
    • 1 pound mushrooms diced
    • 1 15 ounce can crushed tomatoes
    • 1 10 ounce can Rotel tomatoes with green chilis
    • 1 6 ounce can tomato paste
    • 1 15 ounce can pinto beans drained
    • 1 15 ounce can dark kidney beans drained
    • 1 package vegan chili seasoning
    • 2 Tablespoons unsweetened cocoa powder
    • 2 cups vegetable broth
    • 1 cup corn (optional) canned, frozen, or fresh
    • 2 Tablespoons Worcestershire Sauce

    Garnishes (Optional)

    • vegan sour cream
    • cilantro
    • chopped tomatoes
    • jalapeno slices
    • vegan shredded cheese
    • vegan nacho cheese sauce

    Instructions
     

    Crockpot/Slow Cooker

    • Add all the ingredients to the base of the crockpot.
    • Stir to combine.
    • Place the top on the crockpot.
    • Set it low for 6-8 hours or high for 3.5-5 hours.
    • Stir and garnish with cilantro, vegan sour cream, tomatoes, and jalapeno slices.

    Instant Pot

    • Heat Instant Pot to saute.
    • Stir in onion, garlic, celery, carrot, jalapeno, and red bell pepper.
    • Cook until onion is soft (3-4 minutes).
    • Stir in the remaining ingredients.
    • Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot.
    • Lock the lid.
    • Cook for 20 minutes.
    • Release the pressure either manually or allow it to release naturally.
    • Stir and garnish with cilantro, vegan sour cream, tomatoes, and jalapeno slice

    Stove Top

    • In a large soup pot, saute the onion and garlic until the onions are translucent.
    • Add the celery, carrot, red bell pepper and jalapeno.
    • Cook for a few minutes.
    • Add the chopped mushrooms and stir to combine. Allow the mushrooms to cook for a few minutes and release some moisture.
    • Now add the remaining ingredients.
    • Stir to combine.
    • Bring to a boil.
    • Reduce heat to simmer, and allow to simmer for 20 minutes.
    • Stir and garnish with cilantro, vegan sour cream, tomatoes, and jalapeno slice

    Video

    Notes

    • I love freezing extra chili in Souper Cubes. These convenient trays freeze soups and chili into 1-cup servings. The silicone makes single servings easy to pop out to thaw and cook.
    • Freeze for up to 3 months.
    • The chili will stay fresh for 5 days refrigerated.
    • For spicy chili, add a few of the jalapeno seeds back into the pot of chili.
    • Include more veggies such as zucchini and yellow summer squash.
    • For a soupy chili, add more vegetable broth. For a thicker chili, add less vegetable broth.

    Nutrition

    Calories: 39kcalCarbohydrates: 8gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 263mgPotassium: 353mgFiber: 2gSugar: 4gVitamin A: 3289IUVitamin C: 25mgCalcium: 21mgIron: 1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    Get FREE Recipes In Your Inbox :)

    I'll Send You New Recipes When I Post!

    Invalid email address
    We promise not to spam you. You can unsubscribe at any time.
    Free Recipes On The Way! :)- Kathy

    More Vegan Entrees

    • curried chickpea salad recipe
      Vegan Curried Chickpea Salad
    • 4th of July Recipes
      Vegan 4th of July Recipes
    • Mexican Pasta Salad Recipe
      Vegan Mexican Pasta Salad
    • Best Chickpea Egg Salad

    Reader Interactions

    Comments

      4.91 from 10 votes (4 ratings without comment)

      Did you make this recipe? Leave a reply below! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kimbers

      October 11, 2024 at 3:41 pm

      I made this last night and it is scrumptious! So rich and filling. This will become a staple in the coming winter months.

      *Thanks for the tip on Souper Cubes too! I ordered a set and can hardly wait until it gets here!

      Reply
      • Kathy Carmichael

        October 12, 2024 at 6:24 am

        Hi Kimbers, we love Souper Cubes for everything. They are the perfect size for single servings. I'm so glad you enjoyed the chili! Thanks for the feedback.

        Reply
    2. Carol

      October 07, 2024 at 10:15 am

      Recipe sounds fantastic! However, not sure how you came up with only39 calories a serving. I put all the ingredients into My Fitness pal and it showed 177 calories a serving.

      Reply
      • Kathy Carmichael

        October 08, 2024 at 9:12 am

        Hi Carol, the automatic calculator on the word press blog calculates it, so it is an estimate based on the ingredients included.

        Reply
    3. Diane

      October 06, 2024 at 12:08 pm

      5 stars
      Love this chili. Hearty and filling! Thank you!

      Reply
      • Kathy Carmichael

        October 07, 2024 at 5:08 am

        Hi Diane, I'm so glad you enjoyed the mushroom chili. Thank you for your feedback. I appreciate it.

        Reply
    4. Kristine Newman

      October 06, 2024 at 8:25 am

      5 stars
      Best chili. Loved it!

      Reply
      • Kathy Carmichael

        October 06, 2024 at 8:26 am

        Hi Kristine, I'm so glad you liked it. Thank you for your feedback. I appreciate it 🙂

        Reply
    5. Patti

      October 06, 2024 at 6:57 am

      5 stars
      Hi Kathy,
      My daughter and her friend made this last night with a few minor changes - added sweet potato and skipped the corn. We used portobello and shiitake mushrooms. It was fabulous. It’s not summer any longer in Michigan.

      Reply
      • Kathy Carmichael

        October 06, 2024 at 8:25 am

        Hi Patti, I'm so glad they liked the chili. Those are great substitutes! I love sweet potato in chili. My sister lives in Holland, Michigan and said it was beautiful yesterday! I miss those gorgeous fall colors.

        Reply
    6. Christina D

      February 27, 2024 at 10:22 am

      4 stars
      This hit the spot for me! Long time subscriber, first time commenting. Thank you sooooo much! Your recipes are awesome and very helpful! I love how the chili is easy and super quick and tasty!

      Reply
      • Kathy Carmichael

        February 27, 2024 at 3:10 pm

        Hi Christina, I'm so glad you enjoyed the vegan mushroom chili. Thank you for taking the time to comment. I appreciate it.

        Reply
    7. Stacey

      February 24, 2024 at 2:04 pm

      5 stars
      Just made this and it is fantastic! Easy and quick to put together. The hardest part was waiting for it to cool down so we could eat it. I can only imagine how much better it will be tomorrow after flavor has had a chance to develop even more. I will definitely be adding this into the meal rotation. Thanks for the recipe Kathy!

      Reply
      • Kathy Carmichael

        February 25, 2024 at 7:36 am

        Hi Stacy! YAY! I'm so happy to hear you liked the mushroom chili. Yes, it will be even tastier the next day. I planned to freeze the extra, but it didn't last long enough to reach the freezer. Thank you for your feedback. I appreciate you taking the time to comment on and rate the recipe.

        Reply
    8. Lorraine

      February 13, 2024 at 8:08 am

      What is package of vegan chilli seasoning

      Reply
      • Kathy Carmichael

        February 13, 2024 at 11:13 am

        Hi Lorraine, it's similar to the envelope of taco seasoning. Instead of making my own, I opted for a package of already-made vegan chili seasoning packets. Feel free to make your own if you like.

        Reply
        • Shellie

          February 16, 2024 at 10:24 am

          We're having this tonight. I have homemade chili seasoning I'll be using. I'm just not sure how much equals one of the chili seasoning packets. Can you help with that please?

          Reply
          • Kathy Carmichael

            February 16, 2024 at 2:21 pm

            Hi Shelly 4 Tablespoons! Or 1.5 ounces. I hope you enjoy the chili.

            Reply
            • Shellie

              February 18, 2024 at 3:19 pm

              5 stars
              Fantastic recipe, Kathy. We loved it. I'll be making it again later this week.

            • Kathy Carmichael

              February 19, 2024 at 8:28 am

              Hi Shellie, I'm so glad you liked the chili. Thank you for taking the time to review the recipe and comment. I appreciate the feedback.

    9. marcia siegel

      February 06, 2024 at 8:17 am

      you left the worchester sauce out of your recipee

      Reply
      • Kathy Carmichael

        February 06, 2024 at 11:47 am

        Oops. sorry. 2 Tablewspoooons

        Reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Light and Delicious Vegan Spring Food Recipes

    • Vegan pineapple coleslaw
      Vegan Pineapple Coleslaw
    • vegan zucchini pasta recipe
      Vegan Zucchini Pasta Recipe
    • BBQ Jackfruit Recipe
      BBQ Jackfruit Sandwich
    • Roasted Vegetable Pasta Salad
    • Citrus Salad Recipe
      Summer Citrus Salad Recipe
    • tofu burger recipe
      Simple Tofu Burger Recipe

    Top 50 Recipes Cookbook

    Popular Vegan Dishes

    • vegans tir fry recipe
      The Best Vegan Stir Fry
    • mango salad
      Simple Mango Kale Salad
    • lentil meatloaf
      The Best Vegan Meatloaf
    • vegan chicken salad
      Best Vegan Chicken Salad
    • easy bean salad recipe
      Bean Salad With Oil Free Dressing
    • vegan drunken noodles recipe
      Easy Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    59 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.