Chilli Mushroom Con Carne (Printable)
A protein-rich plant-forward spin on classic Tex-Mex chilli with meaty mushrooms, kidney beans, and smoky spices ready in under an hour.
# What You'll Need:
→ Vegetables
01 - 1.1 pounds button or cremini mushrooms, cleaned and diced
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green chili, finely chopped
→ Canned & Beans
06 - 14 ounces canned kidney beans, drained and rinsed
07 - 14 ounces canned chopped tomatoes
08 - 2 tablespoons tomato paste
→ Spices & Seasonings
09 - 2 tablespoons olive oil
10 - 2 teaspoons ground cumin
11 - 2 teaspoons smoked paprika
12 - 1 teaspoon ground coriander
13 - 0.5 teaspoon chili powder
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon ground black pepper
16 - 1 teaspoon salt
→ Liquids
17 - 1 cup vegetable stock
→ Garnishes
18 - Fresh cilantro, chopped
19 - Sour cream or Greek yogurt
20 - Lime wedges
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the onions and cook for 3-4 minutes until translucent.
02 - Stir in the garlic, bell pepper, and green chili, cooking for another 2 minutes.
03 - Add the diced mushrooms and sauté for 7-8 minutes, stirring occasionally, until they release their moisture and begin to brown.
04 - Mix in the cumin, smoked paprika, coriander, chili powder, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add the tomato paste and cook for another minute to deepen the flavor.
06 - Pour in the chopped tomatoes and vegetable stock, then bring to a simmer.
07 - Stir in the kidney beans. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the mixture thickens and flavors meld.
08 - Taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro, a dollop of sour cream or yogurt, and lime wedges.
# Expert Tips:
01 -
- The mushrooms become so savory and umami rich that even committed carnivores forget there is no meat
- Everything simmers in one pot which means minimal cleanup and maximum flavor development
02 -
- Dont rush the mushroom browning step because that caramelization creates the meaty texture and depth that makes this recipe special
- The chili actually tastes even better the next day once the spices have had time to really develop and mingle
03 -
- Dice your mushrooms slightly smaller than you think you need to so they really mimic the texture of ground meat
- Keep a jar of this spice blend pre mixed in your pantry for instant chili nights on busy weekdays