Smoky Vegetarian Chili with Beans and Mushrooms
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Bowl of Delicious · by Elizabeth Lindemann★ 4.8 (27)

Smoky Vegetarian Chili with Beans and Mushrooms

NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 36%
CARBS 59G70% OF CAL
15G FIBER10G SUGAR34G OTHER
FAT 7G18% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty plant-based chili loaded with mushrooms, beans, and vegetables in a smoky, spiced tomato broth with hints of cocoa. Satisfying and nutrient-dense.

mainamericansoupbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons extra-virgin olive oil
  • 2 bell peppers (diced (any color))
  • 1 large yellow onion (diced)
  • 4 cloves garlic (chopped)
  • 16 oz. mushrooms (roughly chopped)
  • 6 cups cooked beans (such as kidney, black, and/or pinto beans, washed and drained (four 15-oz cans))
  • 28 oz. canned crushed tomatoes (preferably fire roasted)
  • 2 cups corn (frozen or fresh)
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon cocoa powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt (plus more if needed)
  • 2 cups vegetable stock (or chicken stock, or water)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey (or 1/2 tablespoon sugar, optional)
  • 1/2 cup chopped fresh cilantro (optional)
PREP
20M
SODIUM
1057MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.