Bean and Mushroom Vegan Chili

"Spicy and Saucy Spanish Vegan Chili. A rich meatless meal whose flavors mingle richly together that can be topped with many of your favorite Spanish toppings."

Prep Time

30 Mins

Cook Time

1 hr 30 min

Paired With

Main Protein



Black Beans 1/2 cup, 1/2 cup, 1/2 cup, 1/2 cup, 3 Tbsp, 1/2 Medium size chopped, 1 Medium size diced, 5 cloves minced, 1 Large diced, 2 ribs chopped, 8 oz, 1 small chopped, 1 small chopped, 1 1/2 cups, 1/2 cup, 1 16oz undrained, 1 1/2 Tbsp, 2 Tbsp, 3/4 tsp, 2 tsp, 1 tsp, 1 tsp, 1/3 tsp Optional, to your liking, to your liking
Kidney Beans
Pinto Beans
Whole Kernel Corn
Olive Oil
Red Bell Pepper
Garlic Cloves
White or Brown Mushrooms (sliced)
Yellow Squash
Vegetable Broth
Black Box Wine (Red Blend or Cabernet Sauvignon)
Diced Stewed Tomatoes
Tomato Paste
Cumin Powder
2 tsp Dried Oregano
Onion Powder
Sea Salt
Turkey Tail Mushroom Powder (optional)
Cayenne Powder
Suggested Toppings: chopped fresh cilantro, chopped scallions, chopped tomatoes; avocado.



Use canned beans or if beans are dried follow the instructions on the bag/package to prepare.

Cut up garlic, onions, pepper, carrots, celery, mushrooms, squash and zucchini.

Heat large cooking pot over medium heat and add olive oil. Sauté the garlic, onions, red pepper, celery and carrots in hot oil and stir in the oregano. When onions are translucent add the cooked beans and corn to the pot. Add the diced undrained stewed tomatoes, vegetable broth and red wine. Stir well. Add the  tomato paste stir again. Add the rest of ingredients. Bring to a boil, cover, reduce heat to medium low, simmer, stirring occasionally, 30 minutes or until vegetables are tender. Serve with desired toppings.