Hearty Fresh Mushroom Chili

  • Yield 2 servings

Hearty mushrooms are used in place of meat in this delicious chili.


2 tablespoons vegetable oil
8 ounces (about 3 cups) fresh white button mushrooms, sliced
1 garlic clove
2 tablespoons chili powder
1 (15-ounce) can chicken or vegetable broth, reduced-sodium
8 ounces (about 3 cups) stewed tomatoes, reduced-sodium or no-salt-added
1 (15-ounce) can kidney beans, 50% less sodium
1 (7-ounce) can corn kernels, no-salt-added


  1. In a large saucepan heat oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute. Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Serve topped with tortilla chips, if desired.
Recipe courtesy of the Mushroom Council’s Mushroom Channel



Get every new post delivered to your Inbox.

Join 236 other followers