The weather doesn’t need to be bone-chilly to enjoy a comforting bowl of warm chili. If you’re like me, you enjoy it even during the warmer months.
Mushroom chili is the perfect crowd-pleasing dish that’s affordable, plant-based, and “meaty” – but without the meat. It’s a great dish for meat eaters and veggie folks alike. Need protein? This dish has it – a lot of it.
I wrote this recipe about 2 years ago. I’ve since updated this recipe with better information and a tweak here-and-there. I hope you love this family-favorite recipe as much as I do!
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Why You’ll Love This
- This recipe is made with simple and easy-to-find ingredients including beans, tofu, spices, and mushrooms. I used mini Bella mushrooms in this dish, but common mushrooms work well, too.
- We’re working with canned beans, meaning we’re cutting the cooking time significantly, making this the perfect weeknight dinner after a busy day.
- This mushroom chili is 100% plant-based and meat-free. It’s also gluten-free, nut-free, and dairy-free.
What To Eat With Mushroom Chili
To top off, add something creamy to cool off the flavors. This can be avocado slices, cashew cream, vegan sour cream, or vegan Greek yogurt. Vegan sour cream brands include Kite Hill, Tofutti, and Follow Your Heart.
Other toppings that work great include pan-roasted corn, tortilla chips, saltine crackers, and vegan chips.
For the sides, I LOVE cornbread! There’s something about mixing a savory dish with sweet cornbread that makes them the perfect pairing.
If you don’t have cornbread, any type of bread will do. For example, garlic bread or thick toast. They are great vessels for soaking up that chili sauce.
Mushroom chili is great on its own, but adding a few toppings or sides will bring this dish to a different level!
For a lighter side, go for a green side salad. Or roasted veggies.
More Soups & Stews Recipes To Try
Recipe FAQs
What If I Can’t Find Mini Bella Mushrooms?
Also known as cremini, common brown, babybella, or baby portobello, mini bella mushrooms are a relatively affordable mushroom variety to use that’ll bring a firmer teture than common mushrooms.
If you’re unable to find mini Bella mushrooms, common mushrooms are fine. I suggest upping the amount of common mushrooms in this recipe, as they shrink and let out a lot of water when cooked.
I have really great luck finding a variety of mushrooms at Asian grocery stores – so give those places a try.
What Kind Of Roasted Tomatoes To Use?
Canned roasted tomatoes or homemade are fine. I’ve used them both for this recipe. To make roasted tomatoes in the air fryer, simply slice Roma tomatoes in half (lengthwise), drizzle or brush a bit of olive oil, then top with salt. Air fry them for about 20 minutes. Roasted tomatoes can also be made in the oven.
How To Thicken Chili?
Chili only needs time to thicken up. This recipe allows the chili to simmer without a lid for about 45 minutes. Not only does this help thicken up the chili, but the flavor has a chance to mingle and enhance.
You can also add an extra tablespoon of tomato paste while it’s simmering to help thicken up the chili. This will also add a bit more umami.
Can I Use Dry Beans For This Vegan Chili Recipe?
You may use dry beans for this recipe, however, keep in mind it will extend the cooking process. First, soak the beans overnight and cook them over a simmer with salt.
Once the beans are tender, they may be introduced to the recipe along with the rest of the ingredients.
Although I use both canned and dry beans, I decided to go with canned beans for this recipe to significantly reduce the cooking time and have a recipe that’s a bit more approachable.
How To Store
Store the cooked chili in an airtight container or reusable silicone bag for up to 3-4 days in the refrigerator.
Quick Storage Tips:
- Package chili in smaller containers or bags to make for easier heat and serve – especially if you might only need one or two servings later.
- Ziplock freezer-grade bags are great for storing food. However, if you want to use an environmentally friendly bag, go for a reusable silicone bag.
- Push out as much air as possible from the freezer-grade bags to prevent freezer burn. This can be done with a vacuum sealer or by using the immersion method.
Recipe Tips
- To balance out the acidity from the roasted tomatoes, add a pinch of sugar. However much you need. But a small amount will go a long way.
- Feel free to taste the chili throughout its cooking. This will help you get an idea of whether or not you need to add more spices, sugar, or salt – depending on your personal preference. For example, I typically add cayenne pepper for a bit of kick, but it often depends on who else I am cooking for.
- I highly recommend adding a dollop of vegan sour cream like Tofutti to your chili. So good!
Mushroom Chili with Fire Roasted Tomatoes
Ingredients
- Oil
- 14 ounces firm tofu drained, pressed
- 8 ounces Bella or common mushrooms chopped
- 1 onion chopped
- 5 garlic cloves crushed
- 2 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon cumin powder
- 1/2 teaspoon mushroom umami seasoning
- Salt to taste
- 8 ounces fire-roasted tomatoes
- 15.5 ounces red kidney beans drained, rinsed
- 15.5 ounces pinto beans drained, rinsed
- 3 tablespoons tomato paste
- 4 cups water
- pinch of sugar
Instructions
- Add 1 tablespoon of oil to a large non-stick pan over high heat. Crumble tofu directly into the pan, cook until there are golden bits throughout. Set aside.
- In the same pan, lower temperature to medium. Add 1 teaspoon of oil or non-stick cooking spray and chopped mushroom. Cook mushrooms until golden. Set aside.
- Switch out the pan for a large pot or a dutch oven. Add a tablespoon of oil in a pot over medium heat. Add the onion and garlic. Cook until tender, about 5-7 minutes. Next, add and mix the dry seasonings (chili powder, smoked paprika, cumin, mushroom umami seasoning, salt).
- Pour in the roasted tomatoes, red kidney beans, pinto beans, tomato paste, tofu, and mushrooms. Add 4 cups of water and increase heat. Stir. Once at a boil, lower heat to simmer.
Notes
- Be sure to use regular firm tofu. Silken tofu will not work for this recipe.
- I highly recommend using Bella mushrooms or a “meatier” and firmer type of mushroom including oyster and shiitake. If you cannot find those varieties, common/button mushrooms and portobello are fine.
- Optional: to balance out the acidity from the tomatoes, add a dash of sugar.
- This chili is not spicy, but feel free to add a touch of cayenne pepper, top with jalapeño, or cook the jalapeño with the garlic and onion.
Nutrition
Did you try out this Mushroom Chili With Fire Roasted Tomatoes recipe?
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One-Pot Pasta with Roasted Tomatoes and Mushrooms
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Sahil Saini
Wow!! I would give this recipe a try for sure.
plantbasedandbroke
Thank you! You’ll love the recipe! 🙂
Jessi doshier
This recipe was DELISH, protein-packed, and so easy to make! My non-vegan mom loved it and she doesn’t usually eat leftovers but she‘s actually taking some to work for lunch tomorrow!! Will definitely make again 🙂
Aly Michell
That’s so freaking awesome! I am glad you and your mom enjoyed the chili. <3