Best 7 Veganvegetarian Portobello Mushroom Chili Recipes

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Indulge in a symphony of flavors with our collection of delectable portobello mushroom chili recipes. From classic vegetarian chili to innovative vegan options, our curated selection caters to diverse dietary preferences. Discover the hearty and savory "Portobello Mushroom Chili with Cornbread Topping," where tender mushrooms mingle with a rich tomato broth, aromatic spices, and a medley of vegetables. For a smoky twist, try the "Chipotle Portobello Chili," where smoky chipotle peppers add a touch of heat to the chili's robust flavor profile. If you prefer a vegan delight, "The Ultimate Vegan Portobello Mushroom Chili" is a symphony of textures and flavors, featuring protein-packed lentils and a creamy coconut milk base. Each recipe is meticulously crafted to tantalize your taste buds and warm your soul on a chilly day.

Check out the recipes below so you can choose the best recipe for yourself!

PORTOBELLO MUSHROOM CHILI



Portobello Mushroom Chili image

This is a very hearty and tasty chili.

Provided by GOURMETGUY

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h10m

Yield 6

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 medium onions, diced
2 cloves garlic, chopped
1 tablespoon chili powder
¼ teaspoon ground cayenne pepper
1 ½ pounds portobello mushrooms, cut into 1/2 inch pieces
1 (28 ounce) can Italian-style diced tomatoes
1 (19 ounce) can red kidney beans
salt to taste
½ teaspoon ground black pepper

Steps:

  • Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
  • Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 28.4 g, Fat 5.4 g, Fiber 9.4 g, Protein 9.4 g, SaturatedFat 0.7 g, Sodium 517.9 mg, Sugar 7 g

MEATLESS MUSHROOM & BLACK BEAN CHILI



Meatless Mushroom & Black Bean Chili image

This bold-flavored chili is so loaded with beans and spices that I bet no one notices the missing meat. I like to serve it with crackers, tortilla chips, cornbread or grilled cheese sandwiches. -Frederick Hilliard, Charleston, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 21

2 tablespoons olive oil
1 pound portobello mushrooms, coarsely chopped
2 medium onions, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 tablespoons brown sugar
2 tablespoons chili powder
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 can (6 ounces) tomato paste
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
3 cups mushroom or vegetable broth
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 tablespoon minced chipotle peppers in adobo sauce
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
Optional toppings: shredded Monterey Jack cheese, sour cream and chopped green onions

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add mushrooms, onions, red and green peppers, brown sugar, chili powder, garlic and cumin; cook and stir until vegetables are tender. Add tomato paste; cook and stir 3-4 minutes or until slightly caramelized., Stir in beans, tomatoes, broth, lime juice, cilantro, chipotle peppers and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring occasionally. Serve with toppings as desired.

Nutrition Facts : Calories 324 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 836mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 10g fiber), Protein 14g protein.

VEGAN MUSHROOM CHILI - ULTIMATE VEGAN CHILI



Vegan Mushroom Chili - Ultimate Vegan Chili image

This Mushroom Chili Recipe is the ultimate vegan chili you'll ever need! Hearty mushrooms make a wonderful substitution for ground beef. With an easy secret step to give this chili the perfect texture, it's extremely flavorful and great for cozy fall and winter dinners.

Provided by Iryna

Categories     Soup

Time 55m

Number Of Ingredients 20

18 ounces portobello or button mushrooms
3 tbsp olive oil or vegetable broth
1/2 large onion (finely minced)
1/2 green bell pepper (finely chopped)
1/2 red bell pepper (finely chopped)
4 cloves garlic (finely minced)
1 (14-oz) can diced tomatoes
1 (15-oz) can kidney beans (rinsed and drained)
1/2 (3-oz) can tomato paste
3 1/2 cups vegetable broth
1 tbsp chili powder
1/4 tsp cayenne pepper ( or more to taste)
1 tsp smoked paprika
1 tsp oregano
1/2 tsp ground cumin
1 tsp maple syrup
1/2 tsp salt
avocado
vegan sour cream
vegan mozzarella

Steps:

  • Using a damp paper towel, wipe the caps of mushrooms. Cut a thin slice off the bottom of each stem. Slice mushrooms in half and add them to a food processor. Working in batches, pulse mushrooms 7-10 times until they resemble ground "meat".
  • In a large dutch oven or pot, heat 2 tablespoon of olive oil. Add ground mushrooms and cook for 5-7 minutes, stirring occasionally until all liquid evaporates. Transfer sautéed mushrooms to a bowl.
  • To the same pot, add the remaining 1 tbsp of oil, onion, garlic and both peppers. Cook over medium heat, stirring occasionally, for 10 minutes. Pour in diced tomatoes and beans into the pot with an onion and pepper mixture.
  • Dilute tomato paste with 1 cup of vegetable broth and add to pot.
  • Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, maple syrup, the remaining 2 ½ c of broth and ½ teaspoon of salt to pot. Return cooked mushrooms to pot.
  • Give everything a good stir, cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of broth. Simmer for 20 minutes.
  • Serve the ultimate mushroom chili with sliced avocado, vegan sour cream and/or vegan mozzarella.

Nutrition Facts : Calories 251 kcal, Protein 9.5 g, Carbohydrate 21 g, Fat 12 g, Fiber 9 g, SaturatedFat 2 g, Sodium 351 mg, Sugar 11 g, ServingSize 1 serving

VEGAN/VEGETARIAN PORTOBELLO MUSHROOM CHILI



Vegan/Vegetarian Portobello Mushroom Chili image

I strongly recommend to make this chili a day or up to 3 days ahead as the flavors will ripen and intensify, make this as spicy as you like by adjusting the chili flakes, the longer this cooks for the better it will be so don't be afraid to simmer for even 3 hours, and don't be skimpy with the garlic! :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 15

6 tablespoons olive oil (or as needed)
2 medium onions, chopped
1 teaspoon crushed red pepper flakes (or to taste)
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and finely chopped (optional)
2 teaspoons dried oregano (rubbed between fingers to release the flavors)
2 lbs portabella mushrooms, cut into 1-inch pieces (can use more)
8 garlic cloves, chopped (do not finely mince)
2 -3 tablespoons chili powder (can use more)
2 -3 teaspoons cumin
4 (14 ounce) cans stewed tomatoes (with juice)
1 (15 ounce) can tomato sauce
2 teaspoons seasoning salt
2 (15 ounce) cans red kidney beans (with juice)
fresh ground black pepper

Steps:

  • Heat olive oil in a large pot over medium-high heat (or use enough oil to cover the bottom of the pot).
  • Add in onions, chili flakes, green bell pepper, jalapeno pepper and oregano; cook stirring for about 4 minutes.
  • Add in mushrooms and continue cooking for about 10-12 minutes more, stirring frequently (adding in the garlic, chili powder and cumin the last 2-3 minutes of cooking time).
  • Add in the stewed tomatoes with juice, tomato sauce and seasoned salt; bring to a boil stirring and adjusting the chili powder if needed adding in more to taste.
  • Reduce heat to low and simmer uncovered for about 1 hour (do not cover or the sauce will become watery) stirring occasionally and seasoning with more salt if needed.
  • After 1 hour of simmering add in the kidney beans with their juice and continue cooking stirring occasionally for 1 to 1-1/2 hours more seasoning with fresh ground black pepper about halfway through cooking (the longer you simmer the better!).

VEGETARIAN CHILI



Vegetarian Chili image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 30

2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Essence, recipe follows, garnish
Chopped green onions, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
  • Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
  • To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William and Morrow, 1993.

Nutrition Facts : Calories 311 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Protein 13 grams, Sugar 15 grams

ITALIAN MUSHROOM CHILI



Italian Mushroom Chili image

Portobello mushrooms are the "meat" of this one pot vegetarian dish. If you prefer, you can add cooked chunks of Italian sausage. Recipe from the "Arizona Republic".

Provided by Lorac

Categories     Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
4 green onions, sliced
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon Italian herb seasoning
1 teaspoon crushed dried fennel
1 teaspoon salt
1/4 teaspoon ground red pepper
fresh ground black pepper
1/2 cup chianti wine or 1/2 cup other red wine
3 portabella mushrooms, coarsely chopped
3 (14 1/2 ounce) cans diced tomatoes in tomato puree
2 (15 ounce) cans cannellini beans, rinsed,drained
shredded parmesan cheese (optional)
chopped flat leaf parsley (optional)

Steps:

  • Heat oil in a Dutch oven.
  • Add onions, garlic, chili, Italian herbs, fennel, salt, red and black pepper and cook 1 minute over medium high heat.
  • Stir in wine and mushrooms and cook 2 minutes or until mushrooms have softened.
  • Add tomatoes and beans, bring to a boil, reduce heat and simmer 15 minutes or until the pan liquid has reduced somewhat.
  • If desired, garnish with cheese and parsley before serving.

BLACK BEAN CHILI WITH MUSHROOMS



Black Bean Chili With Mushrooms image

Mushrooms and black beans are the perfect pairing for a hearty weeknight chili with a kick of heat from a fresh jalapeño. Seared minced mushrooms add a depth of flavor that balances an easy homemade chili spice mix of mild chile, warm cinnamon and smoky chipotle. If you'd like, you can substitute 1 1/2 cups of the broth for 1 1/2 cups of Mexican lager.

Provided by Jocelyn Ramirez

Categories     dinner, weeknight, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 18

1 pound cremini or portobello mushrooms, or both, minced (see Tip)
1/3 cup neutral oil, such as grapeseed
Salt and black pepper
1 medium yellow onion, finely chopped
2 red bell peppers, finely chopped
1 jalapeño, minced
3 garlic cloves, minced
1 teaspoon ground mild chile, such as chile California
3/4 teaspoon chipotle powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon, preferably Ceylon
3 tablespoons tomato paste
2 (14.5-ounce) cans diced tomatoes
2 (15-ounce) cans black beans, rinsed and drained
3 1/2 cups vegetable broth or water
1 tablespoon raw or turbinado sugar
1 ounce dried porcini mushrooms, torn into bite-size pieces (optional)
Sour cream (plant-based if you'd like) and torn cilantro leaves, for serving

Steps:

  • Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
  • Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
  • Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.

Tips:

  • Use a variety of mushrooms. This will give your chili a more complex flavor. Portobello mushrooms are a good choice, but you can also use cremini mushrooms, shiitake mushrooms, or oyster mushrooms.
  • Sauté the mushrooms before adding them to the chili. This will help them to brown and develop their flavor.
  • Use a good quality vegetable broth. This will make a big difference in the flavor of your chili.
  • Add some spice to your chili. Cayenne pepper, chili powder, or cumin are all good choices.
  • Serve your chili with your favorite toppings. Shredded cheese, sour cream, and avocado are all popular options.

Conclusion:

This vegan/vegetarian portobello mushroom chili is a hearty and flavorful meal that is perfect for a cold night. It is easy to make and can be customized to your liking. So next time you are looking for a delicious and healthy chili recipe, give this one a try. You won't be disappointed!

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