When it gets chilly I crave chili! Isn’t it amazing how a little change in temperature can influence our food mood? Last week I was sipping rosé in the park, and this week I’m sipping on hot tea indoors, and Pinteresting soup recipes in my fuzziest slippers. It’s no doubt that the cooling weather makes me crave warm and hearty meals, like this White Bean and Forest Mushroom Chili.
This dish is autumn inspired. Made with white cannellini beans and two types of mushrooms, white button and forest mushrooms. Sautéed with onion and garlic, and cooked in a thick sun-dried tomato sauce infused with warm spices like smoked paprika and cumin. It’s warm, hearty, and protein rich. Or as I like to think of it: It’s the dinner of champignons!
I love the addition of the mushrooms to vegan chili because it gives a really nice meaty texture. If you’re ever looking to meat up a vegetarian dish, mushrooms are your best friend. I like to call them the ‘chicken of the forest.’ Which makes this recipe perfect for any of your vegan skeptics, who are fans of meaty dinner dishes. In fact, mushroom chili is one of hubby’s favourite meals (not that he is a vegan skeptic anymore, but he definitely still gets cravings for meat stews in the colder months). And this vegan mushroom chili hits the spot every time. I like it best served on wholegrain rice, topped with sliced avocado for a little creaminess. I’m a chili and rice kind a gal, but if you’re a chili and tortilla type this recipe will warm you just the same. Another bonus is that this vegan chili doesn’t take long to make. It’s a one pot dish, requiring little attention, and minimal mess and clean up. What more could you ask to start your Monday?
And, In case you’re wondering: No, I didn’t forage these mushrooms myself! I bought them at the weekend market. I’m a total imposter I knowww! Learning to forage my own mushroom is the ultimate dream – you know you’re a legit foodie when you can forage your own food! But it’s most highly likely I’d end up poisoning my loved ones as a result. I can only imagine how it would read in the newspapers, “Death by mushrooms: vegan blogger saves animals, but poisons humans instead!” Suffice to say I’d end up doing the plantbased community a huge disservice! So for now, best leave it to the risk-takers, and let my loved ones eat (and sleep) peacefully.
Of course you can always substitute the mushrooms in this recipe for a different type. Forest mushrooms might be hard to find, or expensive where you’re living. But whether it be cremini, oyster, or chanterelle, any mushroom is a delicious substitute to the forest mushroom in this dish.
So don’t let this chilly weather get the best of you this season. Warm yourself with this quick and easy White Bean and Forest Mushroom Chili instead.
There ain’t mushroom for improvement in this glowing bowl!
White Bean Mushroom Chili
- 1 yellow onion chopped
- 3 cloves garlic finely chopped
- 1 tbsp coconut oil
- 2 1/2 cup mushrooms mixed, chopped (325g/11.5 oz)
- 1 can tomato sauce (425ml/400g)
- 1/3 cup sundried tomatoes chopped
- 1 1/2 cups cannellini beans
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tsp sea salt
- 1/4 tsp pepper
- Add onion, garlic and coconut oil to saucepan on medium heat. Sautée until onion becomes translucent in colour, approx. 10 mins.
- Add mushrooms to skillet and cook until softened, approx 10 mins.
- Then, pour in tomato sauce and sundried tomatoes and white beans. Bring chili to a low simmer, then add forest mushrooms. Season with smoked paprika, cumin, sea salt and pepper. Simmer for 10 mins, taste-test and add more sea salt, or spices to desired taste.
- Scoop chili overtop your favourite rice and serve.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – NUT-FREE