The fall weather is right around the corner, and this Three Bean Mushroom Chili is the perfect way to welcome it. It’s hearty, healthy and so easy to make.
Homemade chili is the perfect comfort food. Don’t you think? It really warms you up and leaves your belly satisfied. It’s a great meal for those cold days, too. My family loves this Three Bean Mushroom Chili, so to me, that’s award-winning chili! They get happy when they smell the warm spices on the stove and that makes me happy. It’s a healthy, delicious meal and it’s so easy to make.
When I make my Three Bean Mushroom Chili, I like to keep it simple, so I’m not in the kitchen all day. Who has time for that? I just sauté onions, garlic, bell pepper & mushrooms in some spices, then add some veggie broth, beans, fire roasted tomatoes, corn and simmer it for about 30 minutes.
When finished, I add some fresh lime juice, fresh-cut cilantro and a dollop of cashew sour cream. To take it over the edge, I pair it with a warm piece of sweet cornbread. Would you like a healthy & scrumptious cornbread recipe? You might want to try my Gluten Free Cornbread Muffins. They are subtly sweet, moist and crumbly and made with pure & simple ingredients.
The great thing about chili, is that you can really make it your own. It’s super versatile, so you can add your favorite veggies, legumes & beans and adjust the spices to your liking. I love adding sweet potatoes on occasion. It requires a little more chopping, but it’s worth it.
This chili recipe isn’t overly spicy, but it does have some bite. I like to make it this way, so the whole family can enjoy it, including my kiddo. If you’d like to kick up the heat, just add a 1/2 teaspoon of cayenne pepper to the mix.
Besides being ridiculously delicious and satisfying, this chili is protein & nutrient packed. You don’t need meat to make this a hearty meal. The mushrooms will give you that meaty texture, while the beans will stock you up on protein. This is a complete plant-powered meal! It’s also a great source of fiber and it’s gluten-free. So you can enjoy a big bowl without feeling guilty. This chili is also leftover & freezer friendly. Sounds pretty good, huh?
I usually make my chili with beans that I’ve cooked myself. I soak them and slow cook them, which makes them more digestible. I make big batches at a time and freeze them in serving-size glass containers. This makes meal-prepping much easier.
For this recipe, I used store-bought beans that are in BPA-free packaging. Make sure to look for that label to avoid chemicals leaching into your food. Canned tomatoes have a high risk of leaching BPA into the tomatoes, due to the acidity. They are one of the worst foods you can buy in a can. Look for BPA-free cans or glass containers.
If you make this chili, or one of my other recipes, I’d love to hear from you. Leave a comment below and let me know what you think. It would make my day. You can also follow me on Instagram and share your creation with me, Just tag me @veganhuggs and hashtag #veganhuggs.
So, here it is… the “Vegan Huggs Chili”… Enjoy!
- 1 1/2 tablespoons grapeseed oil (or preferred cooking oil)
- 1 onion , diced
- 1 green bell pepper , diced (or any color)
- 2 cloves garlic , minced
- 1 cup mushrooms , chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 1/2 tsp Himalayan salt (or preferred salt) , more to taste
- Fresh ground pepper , to taste
- 2 cups low sodium vegetable broth
- 1 bay leaf
- 1 tablespoon cocoa powder (unsweetened)
- 2 cups fire roasted tomatoes
- 15 oz black beans , drained and rinsed
- 15 oz kidney beans , drained and rinsed
- 15 oz chickpeas , drained and rinsed
- 1/2 cup fresh or frozen corn
- 1 lime , juiced
Heat oil in large pot over medium heat. Add onion & pepper and sauté until softened, about 5-6 minutes.
Add mushrooms & garlic, sauté for about 5-6 minutes. Until mushrooms are softened
Add chili powder, cumin, oregano, thyme, salt & pepper, stir constantly for 1 minute. (be careful not to burn)
Add vegetable broth, roasted tomatoes, beans, corn, bay leaf & cocoa powder. Raise heat to bring to a simmer. Then cover & reduce heat to maintain a light simmer for for 12-15 minutes. Stir occasionally.
Taste for salt & seasoning, add more if needed. Remove cover and cook for another 12-15 minutes, or until liquid cooks down a bit. Stir occasionally.
Remove from heat and stir in lime juice. Serve in your favorite bowls and enjoy!
* Before cooking, measure out all spices and set aside. You can mix them all together in one small bowl (except for bay leaf). This will make the process easier.
*If you would like to make this chili a little spicier, you can add a 1/4 teaspoon of cayenne pepper to the mix.
*Top with fresh-cut cilantro, vegan sour cream, and side with a lime wedge and some warm corn bread. Enjoy!