Chilli Mushroom Con Carne (Printable)

Meaty mushrooms meet bold Tex-Mex spices in this satisfying, protein-rich plant-based dish ready in under an hour.

# What you'll need:

→ Vegetables

01 - 1.1 lbs button or cremini mushrooms, cleaned and diced
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green chili, finely chopped

→ Canned & Beans

06 - 14 oz canned kidney beans, drained and rinsed
07 - 14 oz canned chopped tomatoes
08 - 2 tbsp tomato paste

→ Spices & Seasonings

09 - 2 tbsp olive oil
10 - 2 tsp ground cumin
11 - 2 tsp smoked paprika
12 - 1 tsp ground coriander
13 - 1/2 tsp chili powder
14 - 1/2 tsp dried oregano
15 - 1/2 tsp ground black pepper
16 - 1 tsp salt

→ Liquids

17 - 1 cup vegetable stock

→ Garnishes

18 - Fresh coriander, chopped
19 - Sour cream or Greek yogurt
20 - Lime wedges

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onions and cook 3-4 minutes until translucent.
02 - Stir in garlic, bell pepper, and green chili. Cook 2 minutes until fragrant.
03 - Add diced mushrooms and sauté 7-8 minutes, stirring occasionally, until moisture releases and they begin to brown.
04 - Mix in cumin, smoked paprika, coriander, chili powder, oregano, salt, and black pepper. Cook 1 minute until fragrant.
05 - Add tomato paste and cook 1 minute to develop flavor.
06 - Pour in chopped tomatoes and vegetable stock. Bring to a simmer.
07 - Stir in kidney beans. Reduce heat to low and simmer uncovered 20 minutes, stirring occasionally, until thickened.
08 - Taste and adjust seasoning. Serve hot with chopped coriander, sour cream or yogurt, and lime wedges.

# Expert Suggestions:

01 -
  • That perfect chili flavor without needing any meat substitutes
  • Its one of those rare dishes that tastes even better the next day
02 -
  • Patience with the mushrooms is what separates good from great here
  • Letting the chili sit for 10 minutes off heat before serving improves texture
03 -
  • Dont skip browning the mushrooms properly as this creates the savory depth
  • Letting the tomato paste cook for a full minute removes any raw acidic taste

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