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Three Bean Mushroom Chili

posted by Melissa Huggins September 7, 2016 9 Comments
Three Bean Mushroom Chili

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.

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 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. 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?

Three Bean Mushroom Chili

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!

Three Bean Mushroom Chili

Three Bean Mushroom Chili

Serves 6-8

Three Bean Mushroom Chili

This Three Bean Mushroom Chili is hearty, healthy and down right delicious! It will keep you belly warm on those chilly days, too. It pairs nicely with a warm piece of cornbread and a dollop of vegan sour cream. Enjoy!

10 minPrep Time

35 minCook Time

45 minTotal Time

Save Recipe

Ingredients

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 sea 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

Instructions

  1. Heat oil in large pot over medium heat. Add onion & pepper and sauté until softened, about 5-6 minutes.
  2. Add mushrooms & garlic, sauté for about 5-6 minutes. Until mushrooms are softened
  3. Add chili powder, cumin, oregano, thyme, salt & pepper, stir constantly for 1 minute. (be careful not to burn)
  4. 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.
  5. 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.
  6. Remove from heat and stir in lime juice. Serve in your favorite bowls and enjoy!

Notes

* 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 1/2 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!

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http://veganhuggs.com/three-bean-mushroom-chili/

Three Bean Mushroom Chili

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.

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9 Comments

Cadry September 23, 2016 at 8:23 am
Oh, I love a good bowl of chili, especially in the fall. It's just so cozy and filling. Your recipe looks wonderful!
Reply
mhuggs September 28, 2016 at 5:09 pm
Thank you, Cadry! So perfect for fall and so easy to make :)
Reply
Jenn September 23, 2016 at 9:44 am
I love chili so much! So cozy and warm. This one looks great!
Reply
mhuggs September 28, 2016 at 5:08 pm
Thank you, Jenn! My favorite, too :)
Reply
25 Mouthwatering Fall Vegan Dinner Recipes You Can Prep in 15 Minutes - Jessica In The Kitchen September 23, 2016 at 12:27 pm
[…] Vegan Three Bean Mushroom Chili by Vegan Huggs […]
Reply
Amy Katz from Veggies Save The Day September 24, 2016 at 10:12 am
This chili recipe looks delicious! I'm going to try it very soon.
Reply
mhuggs September 28, 2016 at 4:57 pm
Thank you, Amy! It's so easy to make, too :)
Reply
Carol October 9, 2016 at 10:55 am
Looks great. I have one quick question though. You add 1-1/2 cup of veg broth and then further down the ingredient list, you have another 1-3/4 cup of veg broth. When do you add the second 1-3/4? Sounds like a lot of broth.
Reply
mhuggs October 9, 2016 at 12:19 pm
Hi Carol, I'm so sorry about this error. Thank you for catching it. I originally had 1 1/2 cups of broth, but I increased it to 1 3/4 cups. I didn't delete the original text. You will only need 1 3/4 cups of vegetable broth in the entire recipe. I'd love to hear how it turns out for you. I'm a big chili fan :)
Reply

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