This Easy Vegan Chili Recipe has everything you’re looking for in a healthy, vegetable- and protein-packed soup. Plus, you can make it 3-ways: on the stove, in a slow cooker, or in an Instant Pot. Read on to make the best vegetarian chili in the world.
The weather is cooling, which means soup season is underway. That’s why I’m bringing you this healthy and delicious vegan mushroom chili recipe. It’s warming, comforting, and the perfect vehicle for your favorite crunchy, creamy, and fresh toppings.
Speaking of toppings, my absolute must-have chili topping is, of course, cheese! I’ve never been shy about my love for all things cheese, and I’m sharing it with all of you, dear Foodies, in my new book, I Heart Cheese.
This cookbook is packed with my favorite never-before-seen cheesy recipes, including how to make your own homemade cheese. I think you’ll love it, and don’t forget to tell me what you think!
Now, back to this chili: before you jump into the kitchen, read my Tips & Tricks so your chili tastes like the best vegetarian chili in the world every time.
How to make the best vegetarian chili in the world – Tips & Tricks
1. Which ingredients can be changed in this easy vegan chili recipe?
You can use any kind of mushroom you like.
While I like to shred them with a fork (see the recipe video for how to shred oyster mushrooms), you don’t need to for this easy vegan chili recipe. I like shredding them because they mimic pulled pork, making the mushrooms a tasty substitution for meat in this vegan dish.
You can also flavor the vegan mushroom chili with any of your favorite seasonings. I think it would be great with diced chipotle in adobo*, ground coriander, or taco seasoning. If you like extra spicy chili, add crushed red pepper flakes or cayenne pepper.
You can easily substitute black beans with any type of beans you have on hand, including red kidney, black-eyed peas, or cannellini. Just be sure to drain and rinse them well.
Even meat-lovers can enjoy this vegetarian chili recipe. You can replace the mushrooms with:
- Shredded poached chicken. Or diced leftover chicken works great too.
- Shredded or leftover turkey.
- Pulled pork
- Pulled beef (salted and marinated beef would go well).
2. What to serve with vegan mushroom chili
This is the best vegetarian chili in the world if you ask me. So pair it with equally tasty side dishes. A classic way to serve chili is, of course, with a generous slice of crusty bread. Or, lighten things up with a simple green or chopped salad.
3. How to make the best vegan chili in a slow cooker (Crockpot)
It’s easy to make this a crockpot recipe. Here’s how to do it:
- Heat the oil in a Dutch oven* or large heavy pot over medium-high heat.
- Add the mushrooms, onion, and carrots. Sauté, stirring often, until the veggies begin to soften, for about 5 to 7 minutes.
- Add the garlic and sauté for 1 minute more.
- Add the sautéed veggies to a 3-quart slow cooker. Stir in the remaining ingredients.
- Cover and cook on HIGH for 2.5-3 hours or on LOW for 5-6 hours.
Come back to fragrant and piping-hot chili that’s full of deep and comforting flavors.
4. How to make the best vegetarian chili in an Instant Pot
If you have an Instant Pot* or electric pressure cooker, why not use it to make this easy vegan chili recipe even faster? Here’s how:
- Press the Instant Pot’s Sauté function. Once heated, add the oil, onion, and carrots. Sauté, stirring frequently, for about 5 minutes.
- Add the mushrooms and garlic and continue to sauté for a few minutes more, until they begin to shrink and release their liquid.
- Stir in the diced tomatoes, tomato sauce, and beans.
- Pour in 1 cup of water, mix to combine, then seal the lid on.
- Select the MANUAL/PRESSURE COOK button and set the cooking time to 10 minutes.
- When the cook time ends and the Instant Pot beeps, manually release the pressure by turning the valve to VENT.
- Carefully remove the lid, then season the chili with sea salt and ground pepper, to taste.
There you have it: the best vegan chili recipe done in less than 20 minutes!
That’s all I have for you today, dear Foodies. Enjoy your warming bowls of hearty vegan mushroom chili.
For more recipe videos like this easy vegan mushroom chili, be sure to Subscribe to my YouTube Channel.
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Easy Vegan Chili Recipe
- 10 oz (283g) king oyster mushrooms
- 1/2 tbsp chili powder
- 1 tbsp smoked paprika
- 1/2 tbsp ground cumin
- 1 1/2 tbsp olive oil
- 1 medium yellow onion - diced
- 2 carrots - peeled and chopped
- 3 garlic cloves - minced
- 4 large tomatoes - diced (about 3 cups)
- 1 1/2 cups (360ml) tomato sauce
- 2 (15oz / 425g) cans black beans - drained and rinsed
- 1 cup (240ml) water or vegetable broth
- 1 1/2 tsp sea salt - to taste
- 1/2 tsp ground black pepper - or to taste
- Chopped fresh cilantro, corn chips, coconut yogurt, vegan sour cream, sliced jalapeño, grilled corn
- Clean the mushrooms with a damp paper towel or a mushroom brush.
- Using a fork, hold the mushroom from one end and shred it into pieces. Place the shredded mushrooms in a mixing bowl.
- Sprinkle the mushrooms with chili powder, paprika, cumin, and a pinch of salt and pepper. Mix well to coat.
- Prep the remaining veggies. Chop the carrots, tomatoes and dice the onion.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat.
- Add the mushrooms, onion, and carrots to the pot. Sauté, stirring often, until the veggies begin to soften, 5 to 7 minutes.
- Add the garlic and sauté for 1 minute.
- Stir in the tomatoes, tomato sauce, beans, and water or broth.
- Bring to a boil then reduce the heat to low.
- Cover and simmer, stirring occasionally, for about 30 minutes, or until the beans are very tender and the flavors meld.
- Season with sea salt and pepper to taste.
- Serve with toppings of choice.
- For ingredient swaps and substitutions, see Tip #1.
- Tip #2 has my favorite serving suggestions for this vegan mushroom chili recipe.
- See how to make vegan chili in a slow cooker at Tip #3.
- See how to make the best vegetarian chili in an Instant Pot at Tip #4.
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