Chilli Mushroom Con Carne (Print)
Meaty mushrooms simmered with kidney beans, tomatoes, and smoky spices create a satisfying plant-based bowl perfect for any Tex-Mex craving.
# What You’ll Need:
→ Vegetables
01 - 1.1 lbs button or cremini mushrooms, cleaned and diced
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green chili, finely chopped (optional, adjust to heat preference)
→ Canned & Beans
06 - 14 oz canned kidney beans, drained and rinsed
07 - 14 oz canned chopped tomatoes
08 - 2 tbsp tomato paste
→ Spices & Seasonings
09 - 2 tbsp olive oil
10 - 2 tsp ground cumin
11 - 2 tsp smoked paprika
12 - 1 tsp ground coriander
13 - 1/2 tsp chili powder (adjust to taste)
14 - 1/2 tsp dried oregano
15 - 1/2 tsp ground black pepper
16 - 1 tsp salt (adjust to taste)
→ Liquids
17 - 1 cup vegetable stock
→ Garnishes
18 - Fresh coriander (cilantro), chopped
19 - Sour cream or Greek yogurt (optional)
20 - Lime wedges
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add the onions and cook for 3-4 minutes until translucent.
02 - Stir in the garlic, bell pepper, and green chili, cooking for another 2 minutes.
03 - Add the diced mushrooms and sauté for 7-8 minutes, stirring occasionally, until they release their moisture and begin to brown.
04 - Mix in the cumin, smoked paprika, coriander, chili powder, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add the tomato paste and cook for another minute.
06 - Pour in the chopped tomatoes and vegetable stock, then bring to a simmer.
07 - Stir in the kidney beans. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the mixture thickens and flavors meld.
08 - Taste and adjust seasoning if needed.
09 - Serve hot, garnished with chopped coriander, a dollop of sour cream or yogurt, and lime wedges.
# Expert Tips:
01 -
- The mushrooms become incredibly savory and absorb all those beautiful Tex-Mex spices
- Its one of those rare vegetarian dishes that feels genuinely hearty and filling
- The whole house smells incredible while its simmering away
02 -
- Dont rush the mushroom step, letting them brown properly creates that deep savory flavor
- The chili tastes even better the next day as the spices continue to develop
03 -
- Use a wooden spoon to scrape up any browned bits from the bottom while simmering
- If the chili gets too thick, just add a splash more stock or water