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.

No additional tips available.

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

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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.

Vegan/Vegetarian Portobello Mushroom Chili

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