Beef Mushroom Chili

Ingredients

• 30 mlextra-virgin olive oil
• 1 mediumyellow onion, diced
• 1 largecarrot, diced
• 2 mediumcelery sticks, diced
• 2 mediumbell peppers, diced
• 680 gportobello mushrooms, diced
• 1 mediumjalapeño pepper, finely chopped
• 680 gminced beef
• 3 clovesgarlic, finely chopped
• to tastesea salt and black pepper
• 10 mldried oregano
• 15 mlground cumin
• 10 mlchilli powder
• 5 mlcayenne pepper
• 30 mltomato purée
• 680 gtin crushed tomatoes, including their liquid
• 240 mlbeef stock
• 40 gred onion, diced (optional topping)
• 1 wholeavocado, sliced (optional topping)
• 1 pinchcoriander leaves (optional topping)

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large soup pot over a medium-high heat.

2. 2

   Soften the vegetables

   Add the diced yellow onion, carrot, celery, bell peppers and mushrooms, along with the chopped jalapeño. Cook for about 5–7 minutes, until the vegetables have softened.

3. 3

   Brown the beef

   Stir in the minced beef, garlic, and salt and pepper to taste. Cook for about 5 minutes, until the beef is browned through.

4. 4

   Add the spices

   Mix in the oregano, cumin, chilli powder, cayenne pepper and tomato purée. Cook for about 2 minutes, until the spices smell fragrant.

5. 5

   Add tomatoes and stock

   Pour in the crushed tomatoes and beef stock, then bring the mixture to the boil.

6. 6

   Simmer the chilli

   Lower the heat to medium and simmer for 15–20 minutes, stirring occasionally.

7. 7

   Adjust the seasoning

   Take the pot off the heat and taste the chilli. Adjust the seasoning if needed.

8. 8

   Add the toppings

   If using, finish with diced red onion, sliced avocado and a pinch of coriander leaves.

What is beef mushroom chilli?

Chilli is a slow-simmered, boldly seasoned stew, commonly associated with the American Southwest and Tex-Mex cooking. This version pairs minced beef with a generous amount of mushrooms and vegetables, all cooked in a tomato base.

Mushrooms add a savoury, substantial texture alongside the beef, while cumin, oregano and chilli bring warmth. A little avocado and raw red onion on top add coolness and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 681 calories, 31g protein, 50g carbs, 43g fat.

Minced beef provides much of the protein and fat, while olive oil and avocado add further fat. Tomatoes and the vegetables contribute most of the carbohydrates and fibre; serving the chilli with rice or a baked potato will add more carbohydrate. To balance the plate, serve a moderate bowl with extra salad or vegetables alongside.

Why use portobello mushrooms?

Portobellos have a firm texture that holds up as the chilli simmers. Dice them to roughly the same size as the other vegetables so they soften evenly.

The pot may look crowded when the vegetables first go in, but they will lose volume as they cook. Let their moisture cook off before adding the beef so the mixture does not become overly watery.

Build flavour in stages

Vegetables first: cook the onion, carrot, celery, peppers, mushrooms and jalapeño until softened, around 5–7 minutes. This gives them a head start before the longer simmer.

Spices next: cook the oregano, cumin, chilli powder, cayenne and tomato purée with the browned beef for about 2 minutes. Stir frequently so the spices become fragrant without catching on the bottom of the pot.

Choose your heat level

Jalapeño and cayenne both add heat, and their strength can vary. For a milder pot, remove the jalapeño seeds and use less cayenne; you can always add more heat at the table.

The chilli powder and cumin provide the main savoury, earthy flavour, so reducing the cayenne need not make the dish taste bland.

Check the simmer

Once the tomatoes and stock boil, reduce the heat so the chilli simmers gently for 15–20 minutes. Stir from time to time, scraping the base of the pot to prevent sticking.

It is ready when the vegetables are tender and the sauce has thickened slightly. For a thicker result, simmer towards the longer end of the range; keep the heat gentle rather than letting it boil hard.

Serve it with

The optional avocado, red onion and coriander give each bowl creamy, crisp and fresh contrasts. Add them just before serving so the onion stays crisp and the avocado does not warm through.

For a more filling meal, serve the chilli with rice, baked potatoes or bread. A simple green salad makes a lighter accompaniment.

Recipe notes & tips

• Cut the vegetables into similar-sized pieces so they soften at a similar rate.
• If the beef releases a lot of liquid, let it cook off as the meat browns before adding the spices.
• Stir the spice and tomato purée mixture often during its 2-minute cooking time.
• Taste before serving and adjust the salt, pepper or chilli to suit your preference.
• Add the avocado and diced red onion only when serving for the best contrast in texture.

Variations

• Milder chilli: remove the jalapeño seeds and reduce the cayenne.
• More heat: leave the jalapeño seeds in or add extra cayenne to taste.
• Bean addition: stir in drained beans during the simmer for a different texture.
• Fresh herbs: swap the coriander topping for chopped parsley if preferred.
• Extra vegetables: add diced courgette with the other vegetables and cook until softened.

Common mistakes to avoid

• Crowding the vegetables: give them the full 5–7 minutes to soften before adding the beef.
• Watery chilli: simmer uncovered gently until the sauce thickens, stirring occasionally.
• Burnt spices: keep stirring during the 2-minute spice step and lower the heat if they catch.
• Aggressive boiling: reduce the heat after bringing the tomatoes and stock to the boil.
• Overcooked toppings: add the avocado, red onion and coriander after cooking, just before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of stock or water if it has thickened; store fresh toppings separately and add them after reheating.

Frequently asked questions