Chili sin Carne | Mushroom & Bean Vegetable Chili
This recipe is based off of an old family recipe that I grew up loving and enjoying, but recently converted to plant based. Hearty, filling and healthy, this recipe will wow all your meat loving chili friends.
Ingredients
Chili sin Carne
- 4 tbsp vegetable oil
- 12 oz mushrooms chopped
- 1 medium onion chopped
- 1 medium bell pepper chopped
- 1 jalapeño minced (seeds and ribs removed if desired)
- 4 garlic cloves minced
- 3 tbsp chili powder
- 1 tbsp smoked paprika
- 1 can/bottle of beer* or 1.5 cups vegetable broth*
- 2 (28 oz) cans diced tomatoes
- ½ cup water used to rinse out the diced tomato cans
- 1 tbsp marmite* **
- 1 tbsp molasses
- 1 “beef” vegetable bouillon cube*
- 1 tsp mushroom seasoning* opt.
- 1 tsp fine sea salt or to taste
- ½ tsp black pepper or to taste
- 2 cups black beans
- 2 cups red kidney beans
Optional Toppings
- cheddar**
- red onion diced
- sour cream**
- jalapeños thinly sliced
- fresh cilantro chopped
Directions
- Preheat the oil in a heavy bottom pot or dutch oven over medium heat until shimmering and the pot is hot. Add the mushrooms and cook for 5 minutes until they release their water and cook down. Once most of the water has evapourated, add the onions, bell pepper, jalapeño, and garlic. Cook for 5 minutes until vegetables are softened before adding the chili powder, paprika, and smoked paprika.
- Stir to combine the spices into the vegetables before adding the beer (or broth), diced tomatoes, water, marmite, molasses, mushroom seasoning (opt.), bouillon cube, salt, and pepper. Stir well to combine and bring to a simmer before reducing the heat to its lowest setting and covering with a lid. Cook for 2 hours.
- After 2 hours has elapsed, add the black beans and kidney beans. Place the lid back on and cook for an additional hour.
- Remove the lid, stir, and taste the chili for additional salt or spices.
- Serve immediately with chosen toppings or freeze for later use. Thaw overnight in the refrigerator and heat over the stove.
Notes
Gluten-Free*: Check ingredients for GF.
Vegan**: Not all varieties of marmite are vegan, check ingredients. Use vegan cheese and sour cream.
Freezing: The mushroom consistency does change when freezing, but I never minded too much.
Nutrition Per Serving: Calories 439 kcal | Carbohydrates 65.5 g | Protein 18.2 g | Fat 16 g | Sodium 2,089 mg | Potassium 1,520 mg | Fiber 23 g | Sugar 15 g | Vitamin A 880 μg | Vitamin C 62.7 mg | Calcium: 304 mg | Iron: 14.7 mg