Crock Pot Mushroom Chili

This Crock Pot Mushroom Chili is vegan, yet tastes so meaty, flavorful and delicious.  Filled with lots of portobello mushroom, black beans, bell pepper, onion, corn and garlic and Chili Seasoning, this fun twist on chili is cozy and satisfying.  If you are mushroom lover, this is your soup!

Love Crock Pot soup recipes? Also, try my 16 Vegetarian Crock Pot Soups.

Crock Pot Mushroom Chili - Vegan

This Crock Pot Mushroom Chili is so unique and delicious.  It's vegan, but packed with so many flavors and textures that it has a very meaty and filling vibe.  Mushrooms make a great choice for a meatless chili like this because they have that thick, firm texture of meat.  They add a lot of filling texture to the soup, without the meat.

This Black Bean Mushroom Chili is cooked in the slow cooker or crock pot with simple canned ingredients and simple vegetables like mushrooms, bell pepper, and onion.  It's so unique, and if you like mushrooms like my family does, you are going to fall in love with this fun twist on Vegan chili.  The mushrooms really do give this an extra oomph.

If you love vegetarian chilis?  I actually consider myself a bit of an expert on them. I have three on my site, including this one.  My Award Winning Vegetarian Chili won a chili cookoff against meat meat-based chili recipe and Crock Pot Sweet Potato and Black Bean Chili.  They are all different and delicious in their own right.

Why You'll Love this Crock Pot Mushroom Chili recipe...

• This Crock Pot Mushroom Chili is DIFFERENT than your basic vegetarian chili.  If you want one with more than just beans, this one is for you!
• It's still really easy to make in a slow cooker or crock pot.
• It's low-calorie, with a serving coming in at under 200 calories.
• It's colorful, bright, and flavorful for a vegan chili! Nothing boring here.
• It has a meaty, hearty texture.
• You can customize it with your favorite toppings.

Ingredients:

Here's an overview of what you'll need to make this Crock Pot Mushroom Chili recipe, but keep scrolling for the full recipe amounts.

• Mushrooms:  Fresh mushrooms are the key ingredient in this soup.  Use from white button, cremini, shiitake, or portobello mushrooms.  You can use the pre-sliced mushrooms to save time, or slice them yourself.
• Onion: I prefer a sweet onion, but any type will work, including yellow onion.  The onion gives the mushroom chili lots of depth of flavor.
• Bell Pepper: Chopped bell peppers in any color work for this.  I used red bell pepper for the photos.
• Garlic: You can use fresh garlic or minced garlic.
• Black Beans: The black beans add another layer to the mushroom chili and complement the mushrooms well.
• Corn: I love adding a can of corn to this to brighten up the dish, bring more flavors and colors.
• Fire Roasted Tomatoes: Use the fire-roasted tomatoes with garlic to add even more flavor without a lot of fuss.
• Tomato Paste: Tomato paste brings the tomato flavor to the entire broth.
• Vegetable Broth: A great base for the soup that also adds flavor. If you are not a vegetarian, you can use chicken broth
• Chili Seasoning: You can use your favorite chili powder or use my homemade DIY Chili Seasoning with chili powder, ground cumin, garlic powder, and chipotle pepper.
• Salt & Pepper
• Garnish: cilantro, lime, avocado, tortilla chips, jalapeno slices

Instructions:

This is an overview of the instructions to make this Crock Pot Mushroom Chili, but the full, detailed, printable recipe is below in the recipe card.

Step One: Prepare the Mushroom Chili

1. In a large crock pot or slow cooker, add the sliced mushrooms, onion, bell pepper, black beans, garlic, corn, roasted tomatoes, tomato pasta vegetable broth, chili powder, salt, and pepper.  I like to use this crock pot.
2. Stir everything together well, as shown in the second photo.

Step Two: Cook the Chili

1. Cook on high for 2 hours or low for 4 hours or until the mushrooms are tender.  You don't want to overcook them.
2. Serve warm in a bowl with fresh cilantro as a garnish.

Variations

I love this Crock Pot Mushroom Chili recipe as written, but here are some fun variations.

• Mix up the Beans: You can swap out kidney beans or pinto beans for this mushroom chili.
• Make it Spicy Chili: Add spice with chipotle pepper, cayenne pepper, or crushed red pepper flakes.
• Make it Meaty:  You can also make this with ground meat, ground beef, or ground turkey, similar to traditional chili.
• Make it Thicker: To make this thicker, add another can of tomato paste.
• Add other Veggies: You can also add other veggies like carrots or zucchini.

FAQ Recipe Crock Pot Mushroom Chili

Storage & Leftovers

Store any leftovers of Mushroom Chili in an airtight container in the refrigerator for up to five days.

Freezing

You can freeze this recipe in small batches after cooking it.  You can also prep the entire recipe and put it in freezer bags before cooking it to make it into a freezer meal.

What secret ingredient will deepen the flavor of your chili?

Mushrooms are the perfect secret ingredient to elevate any chili.  They have a meaty, rich umami flavor that is powerful and delicious.

If you make this Crock Pot Mushroom Chili, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Crock Pot Mushroom Chili

Julie Wunder

This Crock Pot Mushroom Chili is vegan, yet tastes so meaty, flavorful and delicious.  Filled with lots of portobello mushroom, black beans, bell pepper, onion, corn and garlic and Chili Seasoning, this fun twist on chili is cozy and satisfying.  If you are mushroom lover, this is your soup!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 5 minutes mins

Course Dinner, Dinner, Lunch

Cuisine American

Servings 8

Calories 190 kcal

Ingredients

  

1x2x3x

• 16 ounces mushrooms, sliced
• 1 onion, diced
• 1 bell pepper, diced
• 2 teaspoons minced garlic
• 2 cans black beans, rinsed and drained
• 1 can corn, rinsed and drained
• 2 cans fire-roasted tomatoes
• 1 6 ounce can tomato paste
• 32 ounces vegetable broth
• 2 tablespoons chili seasoning
• salt and pepper
• garnish: cilantro

Instructions

 

• In a large crock pot or slow cooker, add the sliced mushrooms, onion, bell pepper, black beans, garlic, corn, roasted tomatoes, tomato pasta vegetable broth, chili powder, salt, and pepper.
• Stir everything together well.
• Cook on high for 2 hours or low for 4 hours.
• Serve warm with fresh cilantro as a garnish.

Notes

Storage & Leftovers

Store any leftovers of Mushroom Chili in an airtight container in the refrigerator for up to five days.

Freezing

You can freeze this recipe in small batches after cooking it.  You can also prep the entire recipe and put it in freezer bags before cooking it to make it into a freezer meal.

Nutrition

Calories: 190kcalCarbohydrates: 37gProtein: 11gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 166mgPotassium: 610mgFiber: 10gSugar: 8gVitamin A: 1879IUVitamin C: 26mgCalcium: 61mgIron: 3mg

Keyword Black Bean Mushroom Chili, Mushroom Chili, Vegan Chili

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

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