BAM! Best Veggie Chili
Prep time
Total time
This is an extremely flavorful vegetarian chili with portabello mushrooms as the meat substitute. Don't care for mushrooms? Substitute ground chicken or turkey. This is a fabulous dish that can be made on the stovetop or in a slow cooker.
Recipe type: Main
Cuisine: American
Serves: 6-10
  • 2 Tablespoons canola or vegetable oil
  • 1½ cups yellow or sweet onion, diced
  • 1 cup red or yellow bell peppers, diced
  • 2 Tablespoons garlic, minced
  • 2-3 serrano peppers, minced
  • 1 medium zucchini, cut into small dice
  • 2 cups fresh or frozen corn kernels
  • 1½ pounds portobello mushrooms, wiped clean and cubed
  • 1 28 oz can petite diced tomatoes
  • 2 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1¼ teaspoons salt
  • ¼ teaspoon cayenne
  • 2- 15 oz cans black beans, or pinto beans, or kidney beans, drained and rinsed
  • 1 cup vegetable stock or water
  • ¼ cup cilantro, chopped, optional
  • Shredded Monterey Jack cheese
  • Sour cream, optional
  • Diced avocado optional
  1. In a large skillet over medium-high heat, add the onion, serrano peppers, and bell peppers. Sautee for 10 minutes, until the onion is translucent.
  2. Add garlic, and continue to sautee for 1 minute or until you can smell the garlic.
  3. Add onions, serrano pepper, bell pepper and garlic into a large slow cooker.
  4. Add the next 10 ingredients to the slow cooker. Omit the cilantro. Stir to combine.
  5. Cook on high heat for 3-4 hours or on low heat for 7-10 hours, stirring occasionally.
  6. Just before serving, add the chopped cilantro, if desired.
  7. At serving, sprinkle cheese over hot chili. Add a dollop of sour cream, diced avocado, and serve with a wedge of lime as garnish.
Cooking Options: Substitute browned ground chicken or turkey in place of some of the portobello mushrooms.
Serving Options: Serve with ¼ to ½ cup of cooked brown rice in the bottom of the bowl, then ladle chili over rice. Serve with hot corn bread.
Recipe by At Mimi's Table at