This bold-flavored chili is so stuffed with beans and spices that I bet no one notices the missing meat. I like to serve it with either crackers, tortilla chips, cornbread or grilled cheese sandwiches.—Frederick Hilliard, Charleston, West Virginia
Recommended: 51 Cozy Slow Cooker Soups
- 2 tablespoons olive oil
- 1 pound portobello mushrooms, coarsely chopped
- 2 medium onions, chopped
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 3 tablespoons brown sugar
- 2 tablespoons chili powder
- 2 garlic cloves, minced
- 1-1/2 teaspoons ground cumin
- 1 can (6 ounces) tomato paste
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 3 cups mushroom or vegetable broth
- 1/4 cup lime juice
- 2 tablespoons minced fresh cilantro
- 1 tablespoon minced chipotle peppers in adobo sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Optional toppings: shredded Monterey Jack cheese, sour cream and chopped green onions
- In a Dutch oven, heat oil over medium-high heat. Add mushrooms, onions, red and green peppers, brown sugar, chili powder, garlic and cumin; cook and stir until vegetables are tender. Add tomato paste; cook and stir 3-4 minutes or until slightly caramelized.
- Stir in beans, tomatoes, broth, lime juice, cilantro, chipotle peppers and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring occasionally. Serve with toppings as desired. Yield: 8 servings (2-3/4 quarts).
Originally published as Meatless Mushroom & Black Bean Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2014
Reviews for Meatless Mushroom & Black Bean Chili
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 21, 2015
"I need to cut down on my cholesterol. It would be helpful if the recipe has it's nutritional values included'"