This is Hands Down the ultimate Mushroom Chili ever! Easy, healthy and perfectly seasoned, this plant-based soup is perfect for chilly autumn or winter nights. It's cozy and so delicious.
– ▢18 oz portobello mushrooms – ▢3 tablespoon olive oil – ▢½ large onion – ▢½ green bell pepper – ▢½ red bell pepper – ▢4 cloves garlic – ▢1 (14-oz) can diced tomatoes – ▢1 (15-oz) can kidney beans – ▢½ (3-oz) can tomato paste – ▢3 ½ c vegetable broth – ▢1 tablespoon chili powder – ▢¼ teaspoon cayenne pepper – ▢1 teaspoon smoked paprika – ▢1 teaspoon oregano – ▢½ teaspoon ground cumin – ▢1 teaspoon maple syrup
1. 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 to a food processor. Pulse mushrooms 7-10 times until they resemble ground "meat".
2. Heat olive oil in a large pot. Add mushrooms and cook until liquid evaporates. Transfer to a bowl. Add the rest of the oil, onion, garlic and peppers to the same pot. Cook for 10 mins. Pour in the diced tomatoes and beans.
3. Dilute the tomato paste with a cup of vegetable broth and add to pot. Add the spices, maple syrup, the rest of the broth and salt to the pot, as well as the cooked mushrooms.
4. Give everything a good stir, then cover with a lid and reduce the heat. If the soup becomes too thick, add a little more broth. Simmer for 20 minutes.
5. Serve this Mushroom Chili with sliced avocado, vegan sour cream and/or vegan mozzarella.