Vegetarian Smoky Roasted Mushroom and Bean Chili

When the weather turns crisp or you need a comforting meal to feed a crowd, there’s nothing better than a warm, hearty bowl of chili. This smoky roasted mushroom and bean chili offers everything you love about traditional chili—its richness, warmth, and satisfying heartiness—but with a vegetarian twist that doesn’t compromise on flavor or texture. The mushrooms bring a bold, meaty depth, while the smoky spices recreate that familiar, comforting chili essence in every bite. Packed with smoky spices, roasted mushrooms, and protein-rich beans, this chili boasts a symphony of flavors and textures that make it a true crowd-pleaser. The roasted mushrooms add a deep umami richness, while the spices provide a perfect balance of warmth and smokiness. It’s a recipe that’s as versatile as it is satisfying, ideal for weeknight dinners, meal prep, or even as the star dish for your next game-day gathering. Best of all, it serves 8 and comes together with simple ingredients you likely already have in your kitchen.

Let’s dive into how to make this mouthwatering chili that’s guaranteed to become a family favorite.

Ingredients

Here’s what you’ll need to make this recipe:

1 lb mushrooms, cleaned and quartered
2 tablespoons olive oil, divided
1 large onion, chopped
1 bell pepper, chopped
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (28 oz) crushed tomatoes
4 cups vegetable broth
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin powder
1 teaspoon ancho chili powder, for heat
Salt and pepper to taste

Step-by-Step Instructions

1. Preheat Your Oven

Start by preheating your oven to 400°F (200°C). Roasting the mushrooms is a game-changer, as it enhances their natural umami flavor and gives them a hearty, meaty texture that’s perfect for chili.

2. Roast the Mushrooms

In a mixing bowl, toss the quartered mushrooms with 1 tablespoon of olive oil, a pinch of salt, and a dash of pepper.
Spread the mushrooms out in a single layer on a baking sheet. Avoid overcrowding to ensure even roasting.
Roast the mushrooms for about 20 minutes, or until they’re golden brown and tender. Once roasted, chop them roughly to create bite-sized pieces.

Pro Tip: For extra smoky flavor, you can sprinkle the mushrooms with a pinch of smoked paprika before roasting.

3. Sauté the Vegetables

While the mushrooms are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, and sauté for about 5-7 minutes, stirring occasionally, until softened and slightly caramelized.

4. Add Spices for Depth

Stir in the minced garlic, chili powder, cumin powder, and ancho chili powder.
Cook for an additional minute, allowing the spices to bloom and release their aroma. This step intensifies the flavors and sets the stage for a rich chili base.

5. Build the Chili Base

Add the crushed tomatoes, vegetable broth, kidney beans, and corn to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer.

6. Incorporate the Roasted Mushrooms

Once the mushrooms are done roasting and chopped, add them to the simmering chili. Stir everything together and let the flavors meld for at least 20-30 minutes. The longer it simmers, the better it gets!

7. Season and Serve

Taste the chili and adjust the seasoning with salt and pepper as needed. For added depth, you can squeeze in a bit of fresh lime juice or garnish with fresh cilantro.

Serving Suggestions

This smoky roasted mushroom and bean chili is versatile and pairs beautifully with a variety of sides and toppings. Here are some ideas:

Serve with crusty bread, tortilla chips, or a side of steamed rice.
Top with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, or a sprinkle of green onions.
Add sliced avocado or a handful of fresh cilantro for a refreshing finish.
For an extra kick, drizzle with your favorite hot sauce.

Why You’ll Love This Recipe

Meaty Texture Without Meat: The roasted mushrooms mimic the heartiness of meat, making this chili a satisfying option for vegetarians and meat lovers alike.
Packed with Nutrients: Loaded with fiber, protein, and vitamins from the beans, vegetables, and mushrooms, it’s as wholesome as it is delicious.
Easy to Customize: Swap kidney beans for black beans, add diced zucchini, or experiment with your favorite spices to make it your own.
Meal Prep Friendly: This chili tastes even better the next day, making it ideal for leftovers or batch cooking.

Final Thoughts

This Vegetarian Smoky Roasted Mushroom and Bean Chili is proof that comfort food doesn’t have to be complicated or heavy. With its robust flavors and hearty ingredients, it’s a recipe you’ll want to make on repeat. Whether you’re a lifelong vegetarian, exploring plant-based options, or simply looking for a crowd-pleasing dish, this chili delivers on all fronts.

Give it a try, and don’t forget to share your creations! What toppings do you love on your chili? Let us know in the comments below.