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Meatless Meal: Mushroom Lover’s Chili

  chili collage This Mushroom Lover’s Chili can be served to almost any guest. No meat to be concerned about in this recipe! The mound of mushrooms used in this recipe provides a savory, hearty flavor and meaty texture that everyone will enjoy.  


1 lb. crimini mushrooms

1 Tbsp. extra virgin olive oil

1 large Sweet Vidalia Onion, finely diced

1 large green bell pepper, finely chopped

1 small jalapeno pepper, with some seeds, minced

2 large garlic cloves, minced

2 Tbsp. red wine vinegar

3 cups low sodium vegetable broth

1 (14.5 oz.) can crushed tomatoes

1 ½ Tbsp. chili powder

1 ¼ tsp. sea salt

1 tsp. ground cinnamon

2 (15 oz.) cans red kidney beans, drained

¼ cup chopped fresh cilantro 


  1. In two batches, add the mushrooms to a food processor. Cover and pulse until finely chopped, but not mushy. Alternatively, finely chop mushrooms using a chef’s knife.
  2. Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion, bell pepper, and jalapeño and sauté until the mushrooms are cooked through and onion is softened, about 8 minutes. Stir in the garlic and vinegar and sauté for 1 minute.
  3. Add the stock, tomatoes, chili powder, salt, and cinna­mon and bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 minutes. Stir in the beans and 2 tablespoons of the cilantro and simmer uncov­ered, stirring occasionally, until desired consistency, about 12 minutes. Adjust seasoning.
  4. Spoon chili into bowls, top with the remaining cilantro, and serve.

  Yield: 8 servings

Per Serving*:  Calories 180, Total Fat 3g (Saturated 0g, Trans 0g), Cholesterol 0mg, Sodium 710mg, Total Carbohydrate 29g (Dietary Fiber 10g, Sugars 7g), Protein 10g, Vitamin A 20%, Vitamin C 45%, Calcium 6%, Iron 15%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Mushroom Lover’s Chili

Leah Anderson is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.

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