Vegan Chili with Mushrooms & Black Beans

Ingredients

• 30 ml (2 tbsp)olive oil
• 1onion, diced
• 1 smallred pepper, diced
• 2carrots, peeled and diced
• 2.5 ml (½ tsp)sea salt
• 300 gbutton mushrooms
• 200 gSwiss brown or portobello mushrooms
• 30 ml (2 tbsp)ground cumin
• 15 ml (1 tbsp)ground coriander
• 22.5 ml (1½ tbsp)smoked paprika
• 10 ml (2 tsp)dried oregano
• 5–10 ml (1–2 tsp)chargrilled red chillies, finely chopped, with skins and seeds removed, or 1.25–2.5 ml (¼–½ tsp) chilli powder
• 2 clovesgarlic, minced
• 400 g tin (14 oz)chopped tomatoes
• 400 g tin (14 oz), drainedblack beans
• 360 ml (1½ cups)vegetable stock
• 30 ml (2 tbsp)miso paste or soy sauce
• To servelime cashew cream
• To serveyour favourite salsa
• To servesalad greens
• To servebrown rice
• To servelime wedges

Instructions

1. 1

   Soften the vegetables

   Set a large lidded frying pan over medium-low heat. Add the olive oil, onion, red pepper, carrots and salt. Cook for 10 minutes, until the onion is golden and the carrots have softened.

2. 2

   Prepare the mushrooms

   Grate the mushrooms using a food processor fitted with a grater attachment, or dice them into fairly small pieces.

3. 3

   Brown the mushrooms

   Raise the heat to medium-high and add the mushrooms in batches so they cook rather than stew; about four batches should be enough. Cook each batch until softened and lightly caramelised before adding the next.

4. 4

   Simmer the chilli

   Add the spices, chilli and garlic, stirring to coat everything, and cook for 1–2 minutes until fragrant. Stir in the tinned tomatoes and black beans. Whisk the miso into the vegetable stock in a jug, then pour it into the pan and bring the mixture to a simmer. Cover the pan, move it to the smallest hob burner and cook on the lowest heat for 1 hour, stirring occasionally and checking that it is not sticking or running short of liquid.

5. 5

   Check the seasoning

   Taste the chilli and adjust the seasoning as needed.

What is mushroom and black bean chilli?

Chilli is a slow-cooked, spice-led stew associated with Tex-Mex cooking, with many meat-free versions built around beans and vegetables. This one uses black beans and mushrooms for a hearty texture and savoury depth.

Two varieties of mushrooms, smoked paprika and miso give the pot plenty of umami, while a gentle hour-long simmer brings the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 319 calories, 16g protein, 48g carbs, 9g fat.

The black beans, tomatoes and vegetables provide most of the carbohydrates, while the olive oil contributes much of the fat. Black beans and mushrooms also contribute protein. Serve with salad greens and lime for freshness, or add brown rice for a more substantial plate.

Build the vegetable base

Start gently: cooking the onion, pepper and carrots over medium-low heat for the full 10 minutes softens them without rushing the base.

Keep the salt modest at this stage, as the miso or soy sauce will also season the finished chilli.

Get a good mushroom texture

Grated mushrooms blend into the sauce, while small dice leave more distinct pieces; either preparation works here.

Cook them in batches over medium-high heat. If the pan is crowded, the mushrooms release moisture and stew instead of browning.

Wake up the spices

Cumin, coriander, smoked paprika and oregano create the chilli’s warm, earthy flavour. Stir them with the chilli and garlic for 1–2 minutes, just until fragrant.

Chilli heat varies, so the specified range lets you choose a milder or hotter result. Add the smaller amount if you are unsure, then adjust the seasoning after simmering.

Keep the simmer gentle

Once the stock and tomato mixture is simmering, cover the pan and use the lowest heat on the smallest burner for the hour-long cook.

Give it an occasional stir and check the liquid level so the chilli does not catch on the bottom. It should stay moist as it thickens.

Choose what to serve alongside

Brown rice makes this a substantial bowl, while salad greens and lime wedges bring freshness and a bright finish.

Salsa and lime cashew cream add contrasting texture and flavour; add them at the table rather than stirring them into the whole pan.

Recipe notes & tips

• Use a large pan so the mushrooms can be cooked in batches without crowding.
• Grate the mushrooms for a more blended texture, or dice them for more noticeable pieces.
• Whisk the miso into the stock before adding it to the pan to help it disperse.
• Stir from the bottom of the pan occasionally during the long simmer.
• Taste before adding extra salt, especially if using soy sauce instead of miso.
• Let the chilli cool and refrigerate it overnight if you want to make it ahead.

Variations

• Adjust the heat: use the lower amount of chilli for a gentler pot or the higher amount for more kick.
• Change the mushrooms: use the same total weight of another variety if needed.
• Use soy sauce: swap it for the miso paste for a different savoury note.
• Add a fresh finish: serve with extra lime wedges and salsa at the table.
• Make it a bowl: serve over brown rice with salad greens and lime cashew cream.

Common mistakes to avoid

• Crowding the mushrooms: they can stew instead of caramelising; cook them in batches.
• Cooking the vegetables too quickly: the onion and carrots may not soften evenly; keep the heat medium-low for the full 10 minutes.
• Adding dry miso directly: it may not blend evenly; whisk it into the stock first.
• Using too much heat to simmer: the chilli can stick; move it to the smallest burner and use the lowest setting.
• Skipping occasional stirring: the bottom may catch; stir now and again and check that liquid remains.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 4 days. Reheat gently in a saucepan, stirring until piping hot; add a splash of water or stock if the chilli has thickened. Freeze in portions for up to 3 months and defrost in the fridge before reheating.

Frequently asked questions