Best 5 Veganvegetarian Portobello Mushroom Chili Recipes

PORTOBELLO MUSHROOM CHILI

Steps:

• Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
• Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

EASY PORTOBELLO MUSHROOM VEGAN FAJITAS

Steps:

• Preheat oven to 250 degrees Fahrenheit. Wrap tortillas in foil and place in oven to warm.
• Twist the stem off of the mushrooms and wipe caps with a damp paper towel to clean. If you prefer to remove the gills, use the tip of a spoon to pry them out. Some people like to remove the gills because they can turn the foods they're cooking with brown, but with these fajitas, I don't find that to be a problem. Cut caps into 1/2-inch thick slices. Place in a medium bowl and drizzle with 2 tablespoons olive oil. Sprinkle with cumin, chili powder, oregano, smoked paprika, garlic powder, and salt. Toss gently with your hands to evenly coat the mushroom pieces.
• Place a large skillet over medium heat. When hot, add 1 tablespoon olive oil. Add portobellos, being careful not to crowd (cook in two batches if necessary). Cook for 3-4 minutes, turning occasionally with tongs, until tender. Transfer to a plate.
• Add 1 tablespoon olive oil to skillet. Add onions and peppers along with a pinch of salt. Cook, tossing occasionally, until tender and browned in spots, 7-8 minutes.
• To serve, place a couple of portobello slices along with a few pieces of onions and peppers in the middle of a flour tortilla. Top with avocado and a squeeze of lime. Fold up and eat!

VEGAN MUSHROOM CHILI - ULTIMATE VEGAN CHILI

Steps:

• Using a damp paper towel, wipe the caps of mushrooms. Cut a thin slice off the bottom of each stem. Slice mushrooms in half and add them to a food processor. Working in batches, pulse mushrooms 7-10 times until they resemble ground "meat".
• In a large dutch oven or pot, heat 2 tablespoon of olive oil. Add ground mushrooms and cook for 5-7 minutes, stirring occasionally until all liquid evaporates. Transfer sautéed mushrooms to a bowl.
• To the same pot, add the remaining 1 tbsp of oil, onion, garlic and both peppers. Cook over medium heat, stirring occasionally, for 10 minutes. Pour in diced tomatoes and beans into the pot with an onion and pepper mixture.
• Dilute tomato paste with 1 cup of vegetable broth and add to pot.
• Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, maple syrup, the remaining 2 ½ c of broth and ½ teaspoon of salt to pot. Return cooked mushrooms to pot.
• Give everything a good stir, cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of broth. Simmer for 20 minutes.
• Serve the ultimate mushroom chili with sliced avocado, vegan sour cream and/or vegan mozzarella.

PORTOBELLO MUSHROOM CHILI

Steps:

• Heat oil in a large pot over medium heat, and cook onions until tender. Stir in garlic, chili powder, and cayenne pepper. Mix mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
• Pour tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

ITALIAN MUSHROOM CHILI

Steps:

• Heat oil in a Dutch oven.
• Add onions, garlic, chili, Italian herbs, fennel, salt, red and black pepper and cook 1 minute over medium high heat.
• Stir in wine and mushrooms and cook 2 minutes or until mushrooms have softened.
• Add tomatoes and beans, bring to a boil, reduce heat and simmer 15 minutes or until the pan liquid has reduced somewhat.
• If desired, garnish with cheese and parsley before serving.