White Bean and Forest Mushroom Chili

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! 


Print Recipe
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!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 people
Ingredients
  • 1 white onion
  • 2 cloves garlic
  • 1 tbsp coconut oil
  • 200 g white button mushrooms 1 1/2 cups
  • 1/3 cup sundried tomatoes chopped
  • 1 can tomato sauce plus more if desired, 400g/425ml
  • 1 cup forest mushrooms or other mushroom, 125g
  • 1 1/2 cups white cannellini beans cooked, 350
  • 1/2 tsp smoked paprika plus more if desired
  • 1/2 tsp cumin
  • salt and pepper to taste
  • 2 cups cooked brown rice to serve
  • 1 avocado thinly sliced, to serve
  • chopped parlsey to taste
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 people
Ingredients
  • 1 white onion
  • 2 cloves garlic
  • 1 tbsp coconut oil
  • 200 g white button mushrooms 1 1/2 cups
  • 1/3 cup sundried tomatoes chopped
  • 1 can tomato sauce plus more if desired, 400g/425ml
  • 1 cup forest mushrooms or other mushroom, 125g
  • 1 1/2 cups white cannellini beans cooked, 350
  • 1/2 tsp smoked paprika plus more if desired
  • 1/2 tsp cumin
  • salt and pepper to taste
  • 2 cups cooked brown rice to serve
  • 1 avocado thinly sliced, to serve
  • chopped parlsey to taste
Instructions
  1. Dice onion and garlic, and add to saucepan on medium heat. Add coconut oil and a pinch salt, and sautée until onion becomes translucent in colour, approx. 10 minutes.
  2. Slice white button mushrooms and add to skillet. Cook mushroom, stirring often until softened and brown, approx. 10 minutes.
  3. Add sundried tomatoes, and tomato sauce to the skillet and stir to combine. Bring chili to a low simmer, then add forest mushrooms. Let sauce simmer for 5-10 minutes, then add white cannellini beans. Season with smoked paprika, cumin, and salt and pepper to taste. Add more tomato sauce, smoked paprika, and salt and pepper if desired.
  4. Serve chilli in bowls over brown rice. (To cook brown rice add 1 cup rice to 2 cups water and cook on a low simmer for 40 minutes, or as instructed on box). Top chili with sliced avocado and serve.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – NUT-FREE

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