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    Home » Recipes » Vegan Main Dishes

    Vegan Chili with Mushrooms & Black Beans

    Published: Jan 27, 2016 · Updated: Oct 26, 2020 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Vegan Chili with Mushrooms & Black Beans
    Vegan Chili with Mushrooms & Black Beans
    Vegan Chili with Mushrooms & Black Beans
    Vegan Chili with Mushrooms & Black Beans
    Vegan Chili with Mushrooms & Black Beans

    A delicious, rich and umami-laden vegan chili recipe packed with the goodness of mushrooms, black beans, and spices. Make a huge batch because it is even better the next day when the spices have had a chance to mingle overnight!

    Vegan Chili with Mushrooms and Black Beans - chili con carne gets a vegan make over with juicy mushrooms. Serve with a drizzle of lime cashew cream and your favourite salsa | Click for the vegan chili recipe

    It's no secret that I love using mushrooms when making over traditional meat driven recipes.

    My mushroom bourguignon, vegetarian wellington, vegan shepherd's pies and bolognese are great examples of how umami-laden mushrooms can yield deep, rich and complex flavors.

    So it is no surprise that I've turned to mushrooms yet again for my vegan chili.

    While you can roughly chop your mushrooms, I've opted to grate them in the food processor, which results in delicious little strips of mushroom that become juicy and tender when cooked down for an hour in this richly spiced sauce.

    I like to serve my vegan chili with brown rice, a few salad greens, homemade salsa, and my lime cashew cream.

    But you could also serve it in taco shells, drizzled over nachos, with a big slice of vegan cornbread, or stuffed in a burrito.

    The options are many, so make a big batch because the flavor only gets better the next day, once they have had a chance to develop overnight.

    As for the chili in this recipe, I had to resort to chargrilled red chili peppers because finding chipotle chili or chipotle powder was impossible this week.

    I always like using what I have in the pantry, rather than running all over town to find one particular ingredient.

    In my opinion, the lime cashew cream is a must-have with this chili, as it adds a lovely zesty freshness to the rich sauce. If you can handle dairy, feel free to use sour cream and add a squeeze of lime.

    And if you're a chili fanatic like me - be sure to check out my slow cooker vegetable chili and pumpkin chili too!

    Vegan Chili with Mushrooms and Black Beans - chili con carne gets a vegan make over with juicy mushrooms. Serve with a drizzle of lime cashew cream and your favourite salsa | Click for the vegan chili recipe
    Vegan Chili with Mushrooms & Black Beans

    Vegan Chili with Mushrooms & Black Beans

    A delicious, rich and umami-laden vegan chili recipe packed with the goodness of mushrooms, black beans, and spices. Make a huge batch because it is even better the next day when the spices have had a chance to mingle overnight!
    5 from 8 votes
    Print Pin Save Saved!
    Course: Main Course
    Cuisine: vegan, vegetarian
    Keyword: Vegan Chili, vegan chili recipe, Vegan Chili with Mushrooms & Black Beans
    Prep Time: 30 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 2 hours
    Calories: 319kcal
    Author: Delicious Everyday
    4 servings

    Ingredients

    • 2 tbs olive oil
    • 1 onion diced
    • 1 small red capsicum diced, red bell pepper
    • 2 carrots peeled and diced
    • ½ tsp sea salt
    • 300 g button mushrooms
    • 200 g swiss brown or portobello mushrooms
    • 2 tbs ground cumin
    • 1 tbs ground coriander
    • 1 ½ tbs smoked paprika
    • 2 tsp dried oregano
    • 1-2 tsp chargrilled red chilis and finely chopped or ¼ to ½ chili powder skins and seeds removed
    • 2 cloves garlic minced
    • 400 g tin chopped tomatoes 14 oz
    • 400 g tin black beans drained, 14 oz
    • 1 ½ cups vegetable stock
    • 2 tbs miso pasta or soy sauce
    • TO SERVE:
    • lime cashew cream click for the recipe
    • your favourite salsa
    • salad greens
    • brown rice
    • lime wedges
    US Customary - Metric

    Instructions

    • Place a large lidded frying pan over a medium-low heat. Add the oil, onions, capsicum (bell pepper), carrots and salt and cook for 10 minutes until the onions are golden and the carrots are softened.
    • Use a food processor fitted with a grater attachment to grate the mushrooms, otherwise dice into relatively small chunks.
    • Crank up the heat to medium-high and add the mushrooms in batches so that the mushrooms have a chance to cook rather than stew. 4 batches should do it. Cook until the mushrooms are softened and lightly caramelised before adding the next batch. Repeat until all of the mushrooms are cooked.
    • Next add the spices, chili and garlic and stir well to coat everything and cook until fragrant. Around 1 to 2 minutes before adding the tinned tomatoes and beans. Place the miso in a jug along with the vegetable stock and whisk until combined. Add to the pan and bring to a simmer. Cover and move to the smallest burner on your stove and cook over the lowest heat setting for 1 hour, stirring every now and again to make sure the chili isn't sticking and that there is plenty of liquid left.
    • Taste and adjust your seasonings as necessary.

    Notes

    Chili heat levels are a really personal thing so taste and adjust as necessary. My chili doesn't have a whole lot of heat as my husband can't tolerate anything overly spicy so if using chili powder I stick to ¼ tsp or under or 1 chili but play with the heat levels and work out what works for you and whoever you are sharing your chili with! 🙂

    Nutrition (Estimated)

    Calories: 319kcalCarbohydrates: 48gProtein: 16gFat: 9gSaturated Fat: 1gSodium: 1318mgPotassium: 1421mgFiber: 15gSugar: 12gVitamin A: 7785IUVitamin C: 57.7mgCalcium: 128mgIron: 7.3mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.
    Vegan Chili with Mushrooms and Black Beans - chili con carne gets a vegan make over with juicy mushrooms. Serve with a drizzle of lime cashew cream and your favourite salsa | Click for the vegan chili recipe

    More Vegan Main Dishes

    • Vegan Beet Wellington
    • Vegan Vegetable Wellington
    • Sweet Potato Chickpea Curry
    • Vegan Stuffed Shells

    Reader Interactions

    Comments

    1. M says

      October 12, 2019 at 2:42 am

      Lovely staple meal in our home! Love the flavours and actually prefer this to chilli with meat!

      Reply
    2. Laura says

      March 20, 2018 at 9:30 am

      5 stars
      Made a huge pot of this at the weekend and absolutely love it, I'm a mushroom mice convert! So delicious!

      Reply
      • Laura says

        March 20, 2018 at 9:31 am

        *mince not mice! Ha

        Reply
    3. Didiejolie says

      November 14, 2016 at 7:04 am

      Just tried this recipe tonight. I Just didnt use fire spices cause of my two daughters and double the beans. It was excellent. Thanks

      Reply
      • Nicole @ Delicious Everyday says

        November 14, 2016 at 8:10 am

        I'm so glad you enjoyed it 🙂 Thanks for taking the time to let me know how it turned out.

        Reply
    4. Archana Baikadi says

      February 07, 2016 at 3:15 pm

      5 stars
      Very nice recipe and thanks for sharing the the mouth watering recipe.

      Reply
    5. Amy says

      January 29, 2016 at 6:09 am

      5 stars
      Made this tonight and it was a huge success. I served it in taco shells with the lime cashew cream and it was so good! We have left overs for dinner tonight and I can't wait. Thanks for such a delicious recipe.

      Reply
      • Nicole @ Delicious Everyday says

        January 29, 2016 at 6:57 am

        You're welcome Amy. 🙂 I'm so glad you enjoyed it!

        Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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