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Meatless Mushroom & Black Bean Chili

Total Time

Prep: 25 min. Cook: 20 min.


8 servings (2-3/4 quarts)

This bold-flavored chili is so loaded with beans and spices that I bet no one notices the missing meat. I like to serve it with crackers, tortilla chips, cornbread or grilled cheese sandwiches. —Frederick Hilliard, Charleston, West Virginia
Meatless Mushroom & Black Bean Chili Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.

Nutrition Facts

1-1/3 cups: 324 calories, 12g fat (6g saturated fat), 26mg cholesterol, 836mg sodium, 41g carbohydrate (17g sugars, 10g fiber), 14g protein.

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