Vegetarian mushroom chilli

    1 hour 10 min

    Bulk up a vegetarian chilli and add extra flavour by using meaty portabello mushrooms. Serve with soured cream, if you like.

    70 people made this

    Serves: 6 

    • 2 tablespoons extra virgin olive oil
    • 2 medium onions, diced
    • 2 cloves garlic, chopped
    • 1 tablespoon chilli powder
    • 1/4 teaspoon ground cayenne pepper
    • 600g portabello mushrooms, cut into 2cm chunks
    • 2 (400g) tins chopped tomatoes
    • 500g cooked red kidney beans
    • salt to taste
    • freshly ground black pepper

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Heat the oil in a large pot over medium heat, and cook the onions until they have softened. Stir in the garlic, chilli powder and red cayenne pepper. Stir the mushrooms into the frying pan, and continue cooking, stirring frequently, 10 minutes, or until tender. Let any liquid evaporate.
    2. Pour the tomatoes and beans into the frying pan. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

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    Average global rating:

    Reviews in English (31)


    Excellent I did not add salt as it is not necessary but did add the black pepper.  -  29 Jul 2012


    My family loved it, since we went vegetarian. I added black beans and corn, and more mushrooms, chilli powder, Cayenne and basic seasonings.  -  02 Mar 2018


    I thought this was a really good beginning, GOURMETGUY. As did others, I added to it. More mushrooms (button), double the garlic, cumin and oregano, a can of pinto beans, a bit of tomato sauce and beef broth and some sauteed celery and green pepper made for one hearty and delicious chili-like mushroomy dish, which went really well wih Corn Muffins I (also from this site) and honey butter the first night. Served the leftovers atop buttered egg noodles, and that was good, as well. Thanks for the recipe.  -  26 Oct 2006  (Review from Allrecipes US | Canada)