Smoky Roasted Mushroom and Black Bean Chili
A hearty chili featuring smoky roasted mushrooms and black beans simmered with robust spices for a comforting meal. This american-inspired vegan (vegan, gluten free) ready in about 55 minutes pairs olive oil, quartered button mushrooms, cooked 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 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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Bring to a simmer, reduce heat to low, and cook uncovered for 25 minutes until chili thickens and flavors meld. Stir occasionally.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Roasted Mushroom and Black Bean Chili take to make?
Total time is about 55 minutes (10 min prep + 45 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 Smoky Roasted 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 Smoky Roasted 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 Smoky Roasted 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 Smoky Roasted Mushroom and Black Bean Chili vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
