Delicious Portobello Mushroom Chili Recipe
Are you looking for a hearty and flavorful meal that will satisfy your cravings without the guilt? Look no further! I have the perfect recipe for you. My vegan/vegetarian Portobello Mushroom Chili Recipe is sure to be a hit at any gathering, or even just as a comforting family dinner.
This chili recipe is not only delicious, but it’s also packed with nutrients and plant-based protein. With fresh ingredients like portabella mushrooms, red kidney beans, and green bell peppers, this chili is full of color and flavor.
As a vegan chef, I strive to create recipes that are not only healthy for our bodies but also for the planet. This recipe is the perfect embodiment of that philosophy – it’s a delicious way to incorporate more plant-based meals into your diet without sacrificing taste or comfort.
Don’t let the word “vegan” intimidate you – this chili is just as hearty and filling as any traditional meat-based chili. Plus, it’s versatile enough to be customized to your liking with substitutions or variations.
Follow my step-by-step instructions in this article to create the ultimate vegan Portobello Mushroom Chili. Trust me, once you’ve tried it, you won’t be able to get enough!
Why You’ll Love This Recipe
Are you tired of eating bland, boring chili with no excitement or punch to its flavor? Then get ready to have your taste buds blown away by this ultimate vegan portobello mushroom chili recipe! Trust me, this is not your average chili recipe.
First of all, we all know that mushrooms are the ultimate game-changers for any savory dish. They offer a rich, meaty texture and a distinctive flavor that adds an extra dimension to your meals. And in this portobello mushroom chili recipe, the mushrooms are the star of the show. Imagine sinking your teeth into tender and juicy chunks of grilled portobello mushrooms, all mixed in with hearty red kidney beans and a spicy tomato sauce – it’s a mouthwatering experience that cannot be described in words.
But that is just the beginning. This vegetarian chili is packed with so many other hearty ingredients that will make your taste buds dance with joy. The combination of different bell peppers, diced onions, garlic, and ancho chilies create a symphony of flavors that will leave you craving for more.
What’s even better is that this recipe is healthier than the traditional chili recipes because it’s completely plant-based. So you don’t have to worry about consuming excessive amounts of saturated fat or cholesterol – it’s all good, delicious wholesome ingredients.
And let’s not forget the versatility of this dish! You can easily customize it by swapping ingredients or adjusting its level of heat to match your preferences. Whether you want to serve it with rice or quinoa, as a topping on baked potatoes or nachos, or simply indulge in it as a standalone meal – there are endless possibilities!
So what are you waiting for? Try out this mushroom chili recipe today and get ready for an explosion of flavors in your mouth!
Ingredient List
Here are the ingredients, bold indicates a crucial ingredient, or an ingredient that can be substituted by similar ones, to create additional variations.
Ingredients 1:
- 2 tablespoons extra virgin olive oil
- 2 medium onions, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, chopped
- 4 portobello mushrooms, wiped clean and sliced into small cubes
- 1 can (14 oz) stewed tomatoes
- 1 can (15 oz) red kidney beans
- 1 can (16 oz) tomato sauce
Ingredients 2:
- 1 yellow onion, diced
- 1 red bell pepper, chopped
- 3 medium portobello mushrooms,** cleaned and roughly chopped
- 2 ancho chilies, minced
- 2 tablespoons extra virgin olive oil
- 3 cups vegetable broth
Don’t forget to get the following spices in your kitchen rack:
– 2 teaspoons ground cumin
– 2 tablespoons chili powder
– 1 tablespoon dried oregano
– 1 teaspoon seasoning salt
– ½ teaspoon fresh ground black pepper
– ¼ teaspoon crushed red pepper flakes
The Recipe How-To
Now, let’s get to the main course: the recipe how-to. This vegan/vegetarian portobello mushroom chili recipe is an excellent option for a cozy meal with your loved ones or a quick dinner after a long day at work. First things first, gather all the ingredients on the list, and let’s start cooking!
Preparation
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Clean the Portobello mushrooms thoroughly by wiping them clean and trimming the stalk.
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Cut the mushrooms into small chunks and set aside.
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Peel and dice the onions, finely chop the garlic cloves, and set aside separately.
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Cut the red bell pepper into about 1-inch pieces, removing seeds and pith, likewise cut green bell pepper into similarly sized pieces.
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Drain and rinse the red kidney beans in a colander under cold water.
The Cooking Process
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Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add diced onions (2 medium) and cook until softened for about 5 to 7 minutes.
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Now add the chopped garlic cloves (2) and bell peppers (1 green & 1 red), stir well,and cook for another 5 minutes.
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Incorporate diced Portobello mushrooms (2 cups) over high heat until they are slightly browned for about 5 to 7 minutes.
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Now add in canned tomato sauce (14 ounces), stewed tomatoes (14 ounces), drained red kidney beans (1 can), chili powder (2 tablespoons), cumin (1 teaspoon), dried oregano (1 teaspoon), crushed red pepper flakes (¼ teaspoon), seasoning salt (½ teaspoon), fresh ground black pepper (¼ teaspoon) into the pot.
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Add water or vegetable broth as needed to adjust consistency.
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Bring everything to a boil over high heat then reduce heat to low, cover pot, simmer gently for 30 minutes stirring occasionally.
Serving Suggestions
Serve this ultimate vegan chili with your favorite toppings like cilantro leaves grated lime peel, avocado slices or tortilla chips, if desired. You can also serve it along with rice or quinoa cooked in vegetable broth for added flavor in every bite!
Congratulations! Your homemade chili is ready to be served! I am sure that this delicious vegan/vegetarian portobello mushroom chili will become one of your favorite recipes to make at home!
Substitutions and Variations
Welcome to the thrilling world of variations and substitutions for the ultimate Vegan/Vegetarian Portobello Mushroom Chili Recipe. If you’re the adventurous type who wants to try something new or if you want to customize the recipe according to your preference, this section is for you.
Firstly, if you are not a fan of portobello mushrooms, don’t worry. You can always swap them for regular button mushrooms or even chopped eggplant for an added flavor punch. You can also mix it up with some grilled portobello mushroom caps for a smokier twist.
For those who prefer a spicier kick in their food, we suggest adding some ancho chilies or chili flakes. A teaspoon or two will take this dish up a notch on the heat scale.
If you’re running low on ingredients, don’t fret. This recipe is versatile in terms of its vegetable content. Swap bell peppers with zucchini or add some greens such as kale or spinach for extra nutrition.
As for the beans, substitute red kidney beans with black beans or pinto beans if you want a milder taste. Want to make it more filling? Toss in some quinoa or brown rice in the last ten minutes of cooking time.
Lastly, if you feel like experimenting with flavors, try adding some fresh cilantro or lime juice just before serving. This adds another dimension of freshness and tanginess that complements the other flavors perfectly.
Now that you have all these substitution and variation ideas, go ahead and mix things up by trying these out next time you crave a homemade chili. Remember, cooking should be fun and exciting so don’t be afraid to spice things up!
Serving and Pairing
Now that you’ve made this hearty, flavorful mushroom chili, it’s time to think about how to serve it up in style. This vegan stew is a delicious accompaniment to a wide variety of dishes and can be paired with plenty of different ingredients.
One classic way to enjoy your vegetarian portobello mushroom chili is over a bed of fluffy rice, which soaks up the rich sauce and provides perfect texture for the tender chunks of mushrooms and firm kidney beans. The textural contrast between the soft, savory vegetables and the slightly chewy grains is incredibly satisfying, making for a filling and wholesome meal.
If you’re looking for something more substantial or hearty, try serving your chili with baked sweet potatoes or crispy polenta rounds. These starchy ingredients pair perfectly with the bold flavors and colors of the stew, adding some extra interest and complexity to each bite.
Feeling creative? Why not use your chili as a taco filling? Wrap it up in warm tortillas with some fresh veggies like avocado, cilantro, and lime juice for a burst of bright flavors that are sure to perk up your taste buds. Alternatively, top a bed of mixed greens with a generous scoop of chili and some diced tomatoes for an easy-to-make salad that’s packed with plant-based protein.
No matter how you choose to serve your portobello mushroom chili, make sure you garnish it generously with your favorite toppings like chopped green onions, fresh cilantro leaves, or a dollop of creamy cashew sour cream. With its ultra-comforting flavor profile and endless versatility in both serving options and side dish pairings – this ultimate vegan recipe is definitely something worth adding to your regular rotation!
Make-Ahead, Storing and Reheating
Ah, the joys of leftovers. With this Vegan/Vegetarian Portobello Mushroom Chili recipe, you’ll have plenty to save for later. Whether you’re meal prepping for the week or just looking for an easy dinner option, this chili is sure to satisfy.
But how do you make sure it stays fresh and delicious? Here are some tips for storing and reheating your portobello mushroom chili:
Make-Ahead:
If you’re planning on making this chili ahead of time, let it cool to room temperature before transferring it to an airtight container. You can store the chili in the refrigerator for up to 3-4 days. If you want to keep it longer, store it in the freezer for up to 2-3 months.
Storing:
Once stored, the chili may thicken up as it cools. Don’t worry, this is normal! Simply add a bit of water or vegetable broth when reheating to thin it out if needed. When ready to reheat, transfer the chili from the fridge or freezer into a pot or microwave-safe bowl.
Reheating:
To reheat on the stove, add a bit of water or vegetable broth and cook on medium heat until heated through. Alternatively, you can microwave it on high for 1-2 minutes at a time until desired temperature is reached.
Just be aware that when reheating in a microwave, the consistency may change slightly and it may not look as pretty as when freshly made. But trust me, the flavor will still be amazing!
So go ahead and enjoy your plant-based leftovers without worry!
Tips for Perfect Results
You want to make sure this mushroom chili recipe is a success? Listen closely. Here are some tips that will elevate your dish and impress even meat-lovers.
Firstly, don’t underestimate the importance of seasoning. Use fresh ground black pepper, cumin, chili powder, garlic cloves, dried oregano, crushed red pepper flakes, and seasoning salt to build layers of flavor in your portobello mushroom chili. Adjust the measurements according to your personal taste and experiment with different combinations of spices until you find the perfect balance for you.
Secondly, keep an eye on the texture of your vegetables. You want them to be cooked but still have a bit of crunchiness to them. Don’t let them get too soft and mushy. It’s best to sauté each type of vegetable separately and combine them in the end, as different vegetables have different cooking times.
Thirdly, if you want to take your chili up a notch and add some smokiness to the flavor profile, try grilling or roasting the portobello mushrooms before adding them to the stew. This simple step will make a big difference in the overall taste.
Fourthly, don’t forget about color! Brighten up your mushroom chili by using a variety of colorful bell peppers – red, green, and yellow – and diced tomatoes. Aesthetically pleasing food is more enjoyable to eat!
Lastly, when serving your portobello mushroom chili, don’t forget about pairing options. Corncakes or cornbread muffins are always crowd-pleasers alongside a bowl of homemade chili. You can also top individual servings with sliced avocado or vegan sour cream for an added creaminess.
By following these tips and tricks, you’re guaranteed a hearty and flavorful vegan portobello mushroom chili that will have everyone asking for seconds. Enjoy!
Bottom Line
If you’re looking for a hearty, meatless chili recipe that will satisfy your cravings, then this vegan/vegetarian portobello mushroom chili recipe is exactly what you need. With it’s smoky, savory flavors and tender chunks of portobello mushrooms, this recipe is sure to impress any diner.
Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your diet, this chili offers something for everyone. And with simple substitutions and variations, you can easily customize this recipe to fit your taste preferences.
So what are you waiting for? Grab your ingredients and get started on the ultimate vegan chili experience. Your taste buds (and your body) will thank you!
Vegan/Vegetarian Portobello Mushroom Chili Recipe
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
Instructions
- Heat olive oil in a large pot over medium-high heat (or use enough oil to cover the bottom of the pot).
- Add in onions, chili flakes, green bell pepper, jalapeno pepper and oregano; cook stirring for about 4 minutes.
- 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).
- 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.
- 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.
- 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!).
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.