This Beanless Mushroom Chili is a warm and cozy dish packed with flavors! With hearty mushrooms and spices, it’s a delicious twist on classic chili that’s super satisfying.
Perfect for chilly nights, this chili is like a warm hug in a bowl. I love topping it with cheese and a dollop of sour cream—it makes it even tastier! Give it a try, you won’t regret it!
Key Ingredients & Substitutions
Olive Oil: Olive oil brings a lovely flavor to the dish. If you’re running low, avocado oil or canola oil works too!
Mushrooms: Cremini or button mushrooms are ideal. For a unique twist, try portobello mushrooms or even shiitake if you’re feeling adventurous!
Chili Powder: This is key for that classic chili taste! If you want less spice, opt for a mild chili powder. Suppliers like smoked paprika or chipotle powder can add different tones!
Cayenne Pepper: This adds heat, but feel free to skip it or use less if you don’t like spice! You can also substitute with jalapeños for a fresh kick.
Vegetable Broth: If you don’t have vegetable broth, water can do in a pinch. You could also use chicken broth if you’re not keeping it vegetarian.
How Do I Get the Best Flavor When Cooking the Mushrooms?
Cooking mushrooms can be tricky if you want that deep flavor. The secret is to let them brown properly! Here’s how:
- Make sure your pan is hot enough before adding the mushrooms. This helps them sear instead of steam.
- Cook them in batches if your pan is crowded. Less crowding means better browning!
- Stir occasionally, but don’t fuss too much. Let them sit for a couple of minutes to get that nice brown crust.
Perfectly sautéed mushrooms will bring a rich umami flavor to your chili that really makes it shine!
How to Make Beanless Mushroom Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 12 oz (340 g) cremini or button mushrooms, cleaned and sliced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, adjust for heat)
- 1 (14 oz) can crushed tomatoes
- 1 cup vegetable broth or water
- Salt and black pepper, to taste
- 2 tablespoons tomato paste
- 2 tablespoons fresh cilantro or parsley, chopped (optional)
- Toppings: diced avocado, chopped green onions, sour cream or dairy-free alternative
How Much Time Will You Need?
This delicious beanless mushroom chili takes about 15 minutes to prepare and 30 minutes to cook. So, in just about 45 minutes, you’re ready to enjoy a hearty, warm bowl of chili!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 4-5 minutes until it’s nice and soft. Then stir in the minced garlic and diced green bell pepper and cook for another 2-3 minutes until everything looks fragrant and slightly softened.
2. Add the Mushrooms:
Now, it’s time to add those delicious sliced mushrooms! Cook for about 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. This will enhance their flavor significantly!
3. Spice It Up:
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper if you want some heat. Add salt and black pepper to taste. Stir everything well to coat the veggies with the spices, and cook for another minute to let the flavors meld.
4. Add the Tomatoes and Broth:
Next, stir in the tomato paste, crushed tomatoes, and vegetable broth. Bring the mixture to a simmer—a gentle bubble is perfect!
5. Simmer and Thicken:
Reduce the heat to low and cover the pot. Let the chili simmer gently for about 20-30 minutes while you wait for all the flavors to blend together and the chili thickens. Give it a stir occasionally to make sure nothing sticks!
6. Taste and Garnish:
Once the chili is done cooking, taste it and adjust the seasoning as needed. You can stir in fresh chopped cilantro or parsley for an added burst of flavor just before serving.
7. Serve Your Chili:
Now for the best part—serving it up! Dish out the chili hot into bowls and top with diced avocado, chopped green onions, and a dollop of sour cream or your favorite dairy-free alternative.
Enjoy this hearty, flavorful beanless mushroom chili — a perfect choice when you want something satisfying and delicious!
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Can I Substitute Olive Oil with Another Oil?
Absolutely! If you’re out of olive oil, you can use avocado oil, canola oil, or even coconut oil for a different flavor. Just make sure to use a cooking oil with a high smoke point for best results.
What Can I Use Instead of Mushrooms?
If you’re not a fan of mushrooms, you can try using other vegetables like zucchini, carrots, or even roasted cauliflower for a hearty texture. Just be mindful of cooking times, as some veggies may require less time to soften.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If you need to keep it longer, consider freezing it in portion-sized containers for up to 3 months. Just reheat on the stove or in the microwave when you’re ready to enjoy it again!
Can I Make This Recipe Spicier?
For sure! To add more heat, increase the cayenne pepper, add diced jalapeños, or sprinkle in some crushed red pepper flakes. Adjust to your spice level and taste!
