One-Pot Smoky Mushroom and Black Bean Chowder
A comforting smoky chowder featuring earthy mushrooms and hearty black beans simmered in a creamy broth. This general-inspired one pot (vegetarian) 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 320 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
- 3 minced garlic cloves
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 8 oz, sliced cremini mushrooms
- 1 can (15 oz), drained and rinsed black beans
- 4 cups vegetable broth
- 2 medium, peeled and diced into 1/2-inch cubes potatoes
- 1 cup fresh or frozen corn kernels
- 1 cup full-fat coconut milk
- to taste salt
- to taste black pepper
- 1/4 cup chopped for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until translucent and fragrant.
- Step 2: Stir in 1 tsp smoked paprika and 1/2 tsp dried thyme, cooking for 1 minute until aromatic. Add 8 oz sliced cremini mushrooms and cook for 5 minutes until softened and edges start to brown.
- Step 3: Pour in 4 cups vegetable broth, then add 2 medium peeled and diced potatoes and 1 can (15 oz) drained black beans. Bring to a boil, reduce to simmer, and cook uncovered for 15 minutes until potatoes are tender.
- Step 4: Add 1 cup corn kernels and 1 cup full-fat coconut milk, simmer for 5 more minutes until the chowder thickens slightly. Season with salt and black pepper to taste.
- Step 5: Ladle chowder into bowls and garnish each with 1/4 cup chopped fresh cilantro before serving warm.
Frequently asked questions
How long does One-Pot Smoky Mushroom and Black Bean Chowder take to make?
Total time is about 45 minutes (15 min prep + 30 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 Chowder?
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 Chowder?
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 Chowder 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 Chowder vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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