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!
It’s no secret that I love using mushrooms when making over traditional meat driven recipes.
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.
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.
Vegan Chili with Mushrooms & Black Beans
- 2 tbs olive oil
- 1 onion diced
- 1 small red capsicum diced, red bell pepper
- 2 carrots peeled and diced
- 1/2 tsp sea salt
- 300 g button mushrooms
- 200 g swiss brown or portobello mushrooms
- 2 tbs ground cumin
- 1 tbs ground coriander
- 1 1/2 tbs smoked paprika
- 2 tsp dried oregano
- 1-2 tsp chargrilled red chilis and finely chopped or 1/4 to 1/2 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 1/2 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
- 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.