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vegetable chili mushrooms

Veggie Chili

This vegetarian chili is just as good as meat chili. Using portobello mushrooms you get the same meaty flavor without the meat.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 -6 servings
Author Denise Wright (MyLifeCookbook.com)


  • 3 Tablespoons olive oil
  • 2 pint portobello mushrooms chopped
  • 1 onion chopped
  • 1 large green pepper chopped
  • 1 Tablespoon garlic crushed
  • 1 Tablespoon cumin
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 large can crushed tomatoes
  • 1/2 small can tomato paste
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed


  1. Pour oil in a pot and heat on medium high.
  2. Add mushrooms, peppers and onion and cook for a few minutes until the veggies start to soften.
  3. Add garlic and spices and cook another couple minutes until everything is coated and if there was any liquid from the mushrooms, it has cooked off.
  4. Add tomato products and beans and stir well.
  5. Cook for 10 -20 minutes so the flavors are well incorporated.
  6. Serve as is or over rice or macaroni.
  7. Garnish with shredded cheddar, green onion, sour cream or what ever you like on your chili.
  8. Enjoy!