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+ servings

Mushroom Chili

This hearty mushroom and corn chili will have you warmed up from your head to your toes! With smoky spices and sweet corn, this tomato chili covers all flavor bases making for an excellent potluck option.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 390 kcal

Ingredients
  

Ingredients

  • 3 cup Yellow Onion
  • 6 Garlic Cloves
  • 3 cup Mushroom
  • 1 cup Vegetable Broth
  • 4 cup Tomatoes
  • 3 cup Black Beans
  • 1 tbsp Cumin
  • 1 tbsp Oregano
  • 1 tbsp Smoked Paprika
  • 1/2 tbsp Chipotle
  • 3 cup Corn
  • 1/4 cup Lime Juice

Instructions
 

Directions

  • Warm a large pot over medium heat.
  • Chop the onion, garlic, and mushrooms.
  • Put a small amount of vegetable broth into the pot and then add the onion and garlic.
  • Sauté the onions until they are translucent and the garlic is fragrant.
  • Chop the tomatoes.
  • Add the mushrooms, tomatoes, black beans, cumin, oregano, smoked paprika, and chipotle powder to the pot with the onion and garlic. Saute together for 5 minutes.
  • Add the remaining vegetable broth.
  • Bring the chili to a simmer over medium-high heat, cover, and cook for 40 minutes. Add water to the pot as needed to gain desired consistency.
  • Stir the corn into the chili and turn off the heat. Stir in the lime juice.
  • Serve alone, over sweet potatoes, regular potatoes, or a whole grain.
  • Enjoy!

Notes

  • The longer the chili cooks, the more cohesive and glazed the flavors will become.
  • Freshly chopped parsley or cilantro make a great garnish for this chili.
  • If you prefer to use canned tomatoes, be sure to make sure they don’t have any added oils or salts.
  • If you’d like to make this chili in your Instant Pot, follow the same instructions but cook the chili on high pressure for 6 minutes and use the quick release function to depressurize when cooking is complete.

Nutrition

Calories: 390kcalCarbohydrates: 78gProtein: 19.3gFat: 3.5g
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