One-Pot Smoky Mushroom and Black Bean Chili
A hearty one-pot chili bursting with smoky chipotle, tender mushrooms, and protein-rich black beans, perfect for a comforting meal. This mexican-inspired one pot (vegetarian, gluten free) ready in about 45 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 10 oz, sliced cremini mushrooms
- 1 tbsp chipotle chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 14 oz canned diced tomatoes
- 2 cups cooked or canned, drained and rinsed black beans
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 4 minced garlic cloves, sautéing for 4 minutes until the onion is translucent and garlic fragrant.
- Step 2: Add 10 oz sliced cremini mushrooms to the pot and cook for 5 minutes, stirring often, until mushrooms release moisture and begin to brown.
- Step 3: Stir in 1 tbsp chipotle chili powder, 2 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
- Step 4: Pour in 14 oz canned diced tomatoes with juices, 2 cups cooked black beans, and 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Bring the chili to a simmer, reduce heat to low, and cook uncovered for 25 minutes until the chili thickens and flavors meld.
- Step 6: Serve garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Smoky Mushroom and Black Bean Chili take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Smoky Mushroom and Black Bean Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Smoky Mushroom and Black Bean Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Smoky Mushroom and Black Bean Chili for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Smoky Mushroom and Black Bean Chili vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
