Vegan Chili with Mushrooms & Black Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, umami-rich vegan chili loaded with mushrooms, black beans, and warm spices like cumin and smoked paprika. This improves with time and pairs well with rice or greens.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 30m
- Sodium
- 1696mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1614mg
- Calcium
- 188mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1696MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.