Black Bean Mushroom Chili
on Jul 25, 2024, Updated Sep 10, 2024
Cozy up with this Black Bean Mushroom Chili—loaded with rich flavors from mushrooms and fire-roasted tomatoes. It’s an easy, satisfying meal for any day of the week!
Why I Love This Recipe
Hey, fabulous food lovers! It’s Chef AJ here, and I’ve got a story for you that’s as fun as it is tasty. This Black Bean Mushroom Chili is so simple and versatile that you can even whip it up in your car! Yep, you heard that right. When I was speaking at a college in Ventura, CA, and found myself with no food options at the venue, I pulled out my plug-in pressure cooker, made a pit stop at Whole Foods, and cooked up this chili right in my car. It was a hit, and now it’s a star at my monthly potlucks, where it never fails to impress! This chili isn’t just easy; it’s packed with hearty flavors and wholesome ingredients that make it perfect for any occasion.
What I absolutely love about this Black Bean Mushroom Chili is its rich, smoky flavor and how effortlessly it comes together in the Instant Pot. With its hearty mix of mushrooms and black beans, this chili is both delicious and filling, making it an ideal choice for a quick, nutritious meal.
Key Ingredients
- Chopped Onion: Adds a savory base that’s rich in flavor.
- Garlic: Infuses the chili with a delicious aromatic kick.
- Sliced Mushrooms: Bring a meaty texture and umami depth.
- Fire-Roasted Tomatoes: Provide a smoky, robust flavor.
- Frozen Corn: Adds sweetness and a delightful crunch.
- Salt-Free Black Beans: Offer protein and fiber, making this chili hearty and satisfying.
- Oregano, Ground Cumin, Smoked Paprika, Chipotle Powder: Spice up the chili with a blend of bold, savory, and smoky flavors.
The Process
To get started on this delicious Black Bean Mushroom Chili, first use the sauté function on your Instant Pot to brown the chopped onions, which should take about 10 minutes. Add small amounts of water as needed to prevent sticking. Once the onions are nicely browned, stir in the minced garlic and sauté for another minute or two.
Turn off the sauté function, then add the remaining ingredients. If you’re using an 8-quart Instant Pot, you can add the corn right from the start. For the 6-quart model, you’ll need to stir the corn in after the pressure cooking, as the corn won’t fit until the other vegetables have cooked down.Cook on high pressure for 6 minutes. After the cooking time is up, release the pressure (or let it release naturally).
Finally, stir in the corn, and if you like, sprinkle with Faux Parmesan for an extra touch of flavor.
Chef’s Tips
- If you have an 8-quart Instant Pot, you can throw the corn in from the start. For a 6-quart, add it after cooking since the space is tight
- Use 1½ cups of cooked beans per can if you’re cooking from scratch, adding extra water or broth as needed.
- If you want this chili less thick, you can add ½ to 1 cup of water or salt-free vegetable broth.
- For a heartier texture, pulse the mushrooms in a food processor. For a quicker prep, skip the sauté step (just remember the corn tip!).
- Fire-roasted versions add extra flavor, but regular tomatoes and corn work just fine.
- Any bean will work – kidney, pinto or garbanzo or any combination of beans works great in this recipe.
How to Store Black Bean Mushroom Chili
Store any leftovers in an airtight container in the refrigerator. This chili also freezes well, making it perfect for meal prep.
Frequently Asked Questions
Absolutely! Feel free to use kidney, pinto, garbanzo, or any combination of beans in this recipe – white, cremini, or baby bella work great!
That’s fine! If you have a smaller electric pressure cooker just make sure to add the corn after the pressure cooking is complete since the space is tight.
No problem! Regular tomatoes will work just fine, though the chili might be slightly less smoky.
Serving Suggestion
This Black Bean Mushroom Chili is perfect on its own, but it’s even better with some tasty sides. Serve it over brown basmati rice or on top of a baked potato for a hearty meal. For an extra treat, pair it with my oil-free tortilla chips and sweet cornbread muffins. These sides complement the chili’s rich flavors and add a delightful crunch and sweetness to every bite.
Summary
This Black Bean Mushroom Chili is a hearty, plant-based dish that’s easy to make and packed with wholesome ingredients. Ideal for busy days, this chili is quick to prepare in your Instant Pot and makes a satisfying meal!
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Black Bean Mushroom Chili
Equipment
Ingredients
- 10 ounces chopped onions, about 3 cups
- 8 cloves garlic, minced or pressed through a garlic press
- 2 lbs sliced mushrooms, Cremini or Baby Bella
- 2 (14.5-ounce cans) Muir Glen Salt-Free Fire Roasted Tomatoes
- 3 (15-ounce cans) salt-free black beans, including liquid
- 16 ounce bag of frozen corn, fire roasted if available
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- ½ Tbsp smoked paprika, different than regular paprika
- ½ tsp chipotle powder
Instructions
- Using the sauté function on the Instant Pot, sauté onion until browned, about 10 minutes, adding small amounts of water to prevent sticking.
- Then add garlic and sauté another minute or two.
- Turn the sauté function off and add the remainder of the ingredients except for the corn and cook on high pressure for 6 minutes.
- Release the pressure (or let it release naturally) and stir in the corn and sprinkle with Enlightened Faux Parmesan, if desired.
Notes
- If you have the 8-quart Instant Pot, you can put the corn in right at the start. If you have the 6-quart, you will have to stir it in after you release the pressure because it won’t fit until the other vegetables cook down.
- If you cook your beans from scratch, you can use 1½ cups of cooked beans in place of each can of beans and add an additional ½ cup of water or vegetable broth per can.
- If you want this chili less thick, you can add ½ to 1 cup of water or salt-free vegetable broth.
- For a thicker texture, you can pulse the mushroom in a food processor fitted with the “S” blade instead of slicing them.
- To save time, skip the sauté step and just throw everything in the Instant Pot (see note about corn).
- Any bean will work – kidney, pinto or garbanzo or any combination of beans works great in this recipe.
- Fire-roasted tomatoes add extra flavor, but using regular tomatoes is fine if that’s all you can find. Fire-roasted corn also adds some nice extra flavor, but regular corn works great too.
- Save time and buy onion that is already chopped in the produce section. Garlic can also be purchased with the cloves already peeled as well.
- Use any mushroom you like! White, cremini or baby bella work great.
- The chili can be made more hearty by serving it over brown basmati rice or even on top of a baked potato!
A question please. I don’t own an instant pot and don’t want one. Is there any reason at all why your recipes can’t just be done on the stove in a regular pot? I actually make my vegetarian lentil chili using an electric skillet with no issues at all. Maybe it could be done faster in one of these IP but I am retired and don’t have to have dinner done in 12 minutes. Maybe the real value is being able to cook beans super fast and doing large batches, but with only two of us opening a few cans seems good enough. Thanks!
Hi Ann! You can make the Black Bean Mushroom Chili in a slow cooker by cooking it on low for 6-8 hours, though it hasn’t been fully tested that way. Alternatively, you could try making it on the stove as well. Enjoy!
Thank you
Chef AJ
You were my “gateway utube” into vegan cooking.
I’m on and off the wagon. But I do keep coming back. I have so enjoyed your interviews w all the WFPB characters over these years. Thank you, Anna
Made this recipe in my 6 quart quick cooker and was very pleasantly surprised. Easy and absolutely delicious. Also enjoyed 2 bowls for lunch and have 6 servings that I will be freezing!