Smoky Roasted Mushroom and Black Bean Chili

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A hearty chili featuring smoky roasted mushrooms and black beans simmered with robust spices for a comforting meal. This American-inspired vegan recipe (gluten free), ready in about 55 minutes, pairs olive oil, button mushrooms, black beans 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 rice, quinoa, or a quick salad. 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

• 3 tbsp olive oil
• 16 oz, quartered button mushrooms
• 2 cups cooked black beans
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 14 oz can diced tomatoes
• 2 cups vegetable broth
• 1/2 tsp chipotle chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 425°F. Toss 16 oz quartered button mushrooms with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet, roast for 20 minutes until edges are caramelized and smoky.
2. Step 2: While mushrooms roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp smoked paprika, 1 tsp ground cumin, and 1/2 tsp chipotle chili powder, cooking for 30 seconds to bloom the spices.
4. Step 4: Add the roasted mushrooms, 2 cups cooked black beans, 14 oz can diced tomatoes with juices, and 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring to a simmer, reduce heat to low, and cook uncovered for 25 minutes until chili thickens and flavors meld. Stir occasionally.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.