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!
Ingredients
- 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
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