Vegan Mushroom Chili
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.
Servings: 8
Calories: 39kcal
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: 39kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 263mg | Potassium: 353mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3289IU | Vitamin C: 25mg | Calcium: 21mg | Iron: 1mg