Chilli Mushroom Con Carne (Printable)
Hearty vegetarian chilli featuring meaty mushrooms, kidney beans, and aromatic Tex-Mex spices for a protein-rich satisfying dinner.
# What You Need:
→ Vegetables
01 - 1.1 lbs button or cremini mushrooms, cleaned and diced
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green chili, finely chopped
→ Canned & Beans
06 - 14 oz canned kidney beans, drained and rinsed
07 - 14 oz canned chopped tomatoes
08 - 2 tbsp tomato paste
→ Spices & Seasonings
09 - 2 tbsp olive oil
10 - 2 tsp ground cumin
11 - 2 tsp smoked paprika
12 - 1 tsp ground coriander
13 - 1/2 tsp chili powder
14 - 1/2 tsp dried oregano
15 - 1/2 tsp ground black pepper
16 - 1 tsp salt
→ Liquids
17 - 1 cup vegetable stock
→ Garnishes
18 - Fresh coriander, chopped
19 - Sour cream or Greek yogurt
20 - Lime wedges
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add the onions and cook for 3-4 minutes until translucent.
02 - Stir in the garlic, bell pepper, and green chili, cooking for another 2 minutes until fragrant.
03 - Add the diced mushrooms and sauté for 7-8 minutes, stirring occasionally, until they release their moisture and begin to brown.
04 - Mix in the cumin, smoked paprika, coriander, chili powder, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add the tomato paste and cook for another minute to deepen the flavor.
06 - Pour in the chopped tomatoes and vegetable stock, then bring to a simmer.
07 - Stir in the kidney beans. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the mixture thickens and flavors meld.
08 - Taste and adjust seasoning if needed. Serve hot, garnished with chopped coriander, a dollop of sour cream or yogurt, and lime wedges.
# Expert Suggestions:
01 -
- The mushrooms develop this meaty texture and deep savory flavor that even skeptics cant resist
- It comes together in under an hour but tastes like it simmered all day
- The spice blend hits all those cozy chili notes without needing any meat substitutes
02 -
- Don't rush the mushroom browning step—that's where all the deep savory flavor develops
- Letting the spices cook in the hot oil for a minute releases their essential oils and makes them way more potent
- The chili will taste even better the next day as the spices continue to meld
03 -
- Dice your mushrooms slightly smaller than you think you need—they shrink as they cook
- Taste your chili before the final simmer and adjust spices then—they'll intensify as they cook