Rich, smoky, and deeply comforting, this Vegan Mushroom Chilli recipe is proof that plant-based cooking can be just as bold and satisfying as any classic slow-simmered favourite.
Packed with meaty mushrooms, warming spices, and hearty beans, it delivers layers of flavour in every spoonful – perfect for cosy nights, casual entertaining, or healthy weeknight dinners.
Ingredients
- 1 large brown onion, finely diced
- 2 stalks celery, sliced
- 1 medium carrot, grated
- 4 cloves garlic, minced
- 1 red pepper, diced
- 2 whole chipotle chillies in adobo sauce
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 2 x 400g tins diced tomatoes
- 1 x 400g tin black beans, drained
- 1 x 400g tin lentils, drained
- 1 x 400g tin cannellini beans, drained
- 250ml mushroom stock
- 500g portabellini mushrooms
- 1 tsp ground cumin
- 1 tsp smoked paprika
Ingredients to serve
- Fresh coriander roughly chopped
- Lime wedges
- Sliced avocado
- Pickled onions
- Brown rice
- Salt and pepper to taste
- Olive oil for cooking
Chipotle chillies are smoke-dried ripe jalapeños that offer a deep, smoky heat. They are low in calories yet rich in vitamins and antioxidants, particularly vitamin A (from beta-carotene) and vitamin C, which support immune health and skin integrity. Chipotles also contain capsaicin, the bioactive compound responsible for their spiciness, which has been linked to metabolism support and anti-inflammatory properties.
Method
- Heat a drizzle of olive oil in a large Dutch oven. Add the onion and cook until tender. Add the celery, carrot and garlic. Cook until fragrant and beginning to soften. Add the red pepper, chipotle chillies, cumin, oregano and paprika. Cook for a few minutes, coating all the veg well in the spices.
- Pour in the tinned tomatoes, all the drained legumes and the stock. Bring to a simmer. Simmer on low heat for 30 minutes to bring all the flavours together and reduce slightly. Add a little stock or water if you reduce it too much. Taste to adjust seasoning.
- While the chilli cooks prepare the mushrooms. Slice mushrooms into quarters. Heat a drizzle of olive oil in a large frying pan. Add the mushrooms and cook until they release all their water and are golden brown. Just before finishing add the cumin and paprika. Toss to coat well. When the chilli has sufficiently simmered add the mushrooms and stir through to combine. Taste to adjust seasoning.
- Serve generous spoonful of mushroom chilli over brown rice. Top with fresh coriander, avocado and pickled onions. Squeeze over some fresh lime juice and enjoy!
Recipe and image supplied by The South African Mushroom Farmers’ Association
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
