Vegan/Vegetarian Portobello Mushroom Chili Recipe

Name: Vegan/Vegetarian Portobello Mushroom Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat olive oil in a large pot over medium-high heat (or use enough oil to cover the bottom of the pot).
2
Add in onions, chili flakes, green bell pepper, jalapeno pepper and oregano; cook stirring for about 4 minutes.
3
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).
4
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.
5
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.
6
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!
7
).

859

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Vegan/Vegetarian Portobello Mushroom Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan/Vegetarian Portobello Mushroom Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions