Mushroom Chili

This tasty mushroom chili recipe is great tasting and also vegan.
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings 12 Servings


  • 1 Red onion
  • 1 Big leek
  • 2 Celery sticks
  • 1 Carrot
  • 6 Tomatoes
  • 1 Beet root optional
  • 1 Garlic head
  • 1 Diced red bell pepper
  • 2 Diced yellow peppers
  • 3 Diced fresh pablano peppers
  • 1 tbsp Tomato paste
  • 3 Chile de arbol
  • 3 Ancho chile
  • 3 Guajillo chile
  • 3 Puya chile
  • 3 Chile negro
  • 1 tbsp Oregano
  • 1 tbsp Black pepper
  • 1 tbsp White pepper optional
  • 1 tbsp Curry powder optional
  • 1 tbsp Onion and garlic powder
  • 1 tbsp Cumin
  • 1 tbsp Coriander
  • ½ tsp Cinnamon
  • 1 tbsp Six chili powder or similar
  • 1 lb Blue oyster mushrooms
  • 1 lb Shiitake mushrooms
  • 1 lb Dry black beans, red beans, pinto beans, and white beans, dried and combined


  • Deseed the dried chilies and put them in a dry pan. Cook them for a minute and add hot water to cover.
  • Cover the pan and keep them off heat for 10 minutes. Blend the chillies with the water in blender until smooth.
  • Cut the onions into chunks and start sautéing in a big pot. Cut the other vegetables besides the tomatoes into small pieces and add to the pot when the onions are translucent. Add the minced garlic and sautéed for a minute. Add salt, spices, tomato paste and sautee for few minutes letting the spices toast, add oil if necessary. Cut tomatoes into small chunks and add them to the pot. Cook and stir all the veggies until they are soft and add the chili smoothie.
  • Using emersion blender, blend all the ingredients in the pot until smooth (optional step can be skipped if you want chunkier chili, but cut the veggies smaller).
  • Cut the mushrooms into small pieces and add to the pot. Rehydrated dried mushrooms work well too. Add water and cook for half an hour. Soak the beans to allow them to cook faster or use canned beans. Add the beans to the pot and cook until soft or at least for another hour. Stir every 20 minutes and add water as necessary to achieve required consistency. I like it thick.
  • Plate the chili in a deep bowl add sour cream, onions, cilantro, cotija cheese, red radishes, and fresh jalapeños as desired. Can be used as a side, as a topping, with chips, fries, hot dogs, or by itself. Recipe makes quite a lot of chili. The ingredients can be cut in half to get less chilli. Adding more mushrooms only helps the texture and flavor. Beans can be left out if you add more mushrooms and less base sauce.
Keyword Vegan
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