Smoky Vegetarian Chili With Beans And Mushrooms

This has to be one of the most hearty and delicious vegan meals I have ever had. Filled with meaty mushrooms and beans, this chili is filling and nutrient-packed, and even meat-lovers will devour it. It’s cheap to make, and this recipe makes a TON so you can freeze leftovers or a second batch for another meal or two or three or four. And you can even make it go a bit further by serving it with cooked rice, quinoa, or cornbread.

The secret ingredients and spice combination

What really makes this vegetarian chili really stand on its own is the secret spice combination. It’s smoky from smoked paprika, smooth and velvety from cocoa powder(!!!) and cinnamon, and spicy from chili powder and cayenne. It’s a mind-blowing combination unlike anything I have ever tried in chili before. The cinnamon is an homage to my Greek roots (the Greeks really like cinnamon with their savory meals, like in manestra and Greek Spaghetti). And the cayenne pepper gives it just a subtle extra kick.

And the other secret ingredient? Soy sauce! It adds a savory, umami punch that helps compensate for the lack of meat. I also added just a little bit of honey to help round out everything and add a touch of sweetness. You can leave it out if you want, or use sugar or maple syrup if you need a 100% vegan version.

How to make the best vegetarian chili

Just sauté some peppers, onions, and mushrooms, add the spices, beans, soy sauce, and honey, and cook! Here are some tips for success:

What to serve with vegetarian chili

While this chili is delicious on its own, it would also be great topped with fixings, such as:

sour cream sliced onions chopped tomatoes shredded cheese diced avocado hot sauce pickled jalapeños

I plan on serving this recipe for halloween dinner, along with pumpkin chili. I’m just going to keep it hot in a slow cooker and let guests help themselves, with all the fixings in little bowls. I love serving chili with cornbread (skillet cornbread or jalapeño cornbread are both great). It’s also delicious served on top of cilantro lime rice or cornbread, or another cooked grain like quinoa, barley, or pasta. For a grain-free alternative, try serving it over spaghetti squash.

Variations

To make vegetarian chili with no tomatoes, omit the crushed tomatoes and add 1-2 cups more vegetable broth. Make it heartier by adding 1/2 cup of rinsed, uncooked quinoa when you add the beans, along with 1 cup more of vegetable broth or water. Save some money by cooking up dry beans before making this, instead of using canned. Omit some of the spices or change them up, depending on what you have in your pantry!

Can I make it in my slow cooker or instant pot?

Yes! It’s easy to adapt this recipe to make in your crockpot or pressure cooker. Here’s how.

To make it in your slow cooker, add all the ingredients to your crockpot and cook on low for 6 hours or high for 3 hours. Use only 1 cup of vegetable stock, and if all the ingredients don’t fit, cut the amount of mushrooms and/or beans down. To make it in your instant pot, use the sauté function to cook the onions, peppers, garlic, and mushrooms as directed for stovetop. Then, add the remaining ingredients, cover, and set pressure to manual, high for 20 minutes. Allow to naturally release or quick release, waiting until the float valve has depressed before opening the pressure cooker.