Making a vegetarian mushroom chili sounds like a boring dish, but this recipe is truly wonderful. Aside from being healthy, it is full of new flavors that you will love.
This Vegetarian Mushroom Chili Will Become a Favorite At Home
Chili with a twist!
To begin with, the white or Portobello mushrooms in this dish are what give your dish plenty of nutrients, as well as fiber and protein. They are also extremely healthy and you should consider adding them to your regular diet.
There are plenty of healthy foods in this meal, though, including tomatoes, which are high in vitamins A, E, and C. Also, they act as antioxidants and help fight off disease. If you don’t have fresh tomatoes, use canned ones, tomato sauce, or even ketchup.
On the other hand, black beans are mighty beans, full of protein and fiber. They are also high in compounds that reduce inflammation and protect your heart. Other good ingredients to use instead are blacked-eye peas, pinto beans, kidney beans, or red lentils. In a pinch, you can even use chickpeas too.
Finally, the rest of the veggies truly make this chili taste and look delicious. Bell peppers are very high in vitamins that help fight oxidative stress in your cells. Corn is a high-fiber food that also has some protein. As for zucchini, this vegetable is a great source of nutrients, particularly B vitamins that are hard to obtain for vegetarians.
You can use other vegetables, including yellow squash, green beans, celery, and carrots. What matters is that you chop them up small, and allow your beans and vegetables to soften.
In terms of seasoning, chili usually has cumin, chili powder, garlic, salt, cayenne pepper, and cilantro. However, other great spices are paprika, garlic powder, onion powder, oregano, and even cinnamon.
Try this vegetarian mushroom chili for any occasion, from a football game to a summer cookout. You will never miss meat again!
Discover another vegetarian mushroom recipe here: Vegetarian Mushroom Stroganoff [Recipe]
Vegetarian Mushroom Chili
2 tbsp extra-virgin olive oil
1 cup (128 g) diced red onion
5 large garlic cloves, crushed or diced
2 tbsp chili powder, or more to taste
2 tbsp ground cumin
2 cups (256 g) juicy diced fresh tomatoes
1 can 15 oz (375 g) no-added-salt black beans, drained
1 cup (240 ml) water or red wine
1 cup (128 g) diced bell pepper (any color)
1 cup (128 g) diced zucchini
1 cup (128 g) corn kernels
1 cup (128 g) diced portobello mushrooms
1 cup (128 g) diced fresh cilantro, packed
1/8 tsp cayenne pepper, or more to taste
salt, and freshly ground black pepper, to taste
- To start, heat the oil and saute the onion for 4 min.
- Stir in the rest of the ingredients and get everything boiling.
- Set the heat to low and let the vegetable simmer for 23 min. Remove from heat.
- Best served with cilantro, cheddar, guacamole, onions, and sour cream on top.