Chilli Mushroom Con Carne

My roommate Sarah used to make this mushroom chili on Sunday nights during our first year sharing an apartment. The smell would drift into my room and pull me into the kitchen before I even realized I was hungry.

Last winter I made a double batch for a snowed-in weekend with friends. We ate it for three days straight and nobody complained, which is saying something.

Ingredients

• 500 g button or cremini mushrooms: These become the heart of the dish so choose firm fresh ones without slimy spots
• 1 large onion: Yellow onions work best here as they sweeten beautifully when cooked down
• 2 cloves garlic: Fresh minced garlic beats pre-minced every single time
• 1 red bell pepper: Adds a sweetness that balances the earthy mushrooms
• 1 green chili: Leave the seeds in if you want more heat or remove for a milder version
• 400 g canned kidney beans: Rinse them thoroughly to remove the canned taste and excess sodium
• 400 g canned chopped tomatoes: Good quality tomatoes make a noticeable difference in the final depth
• 2 tbsp tomato paste: This concentrates the tomato flavor and adds richness
• 2 tbsp olive oil: Enough to sauté the vegetables without making it greasy
• 2 tsp ground cumin: The earthy backbone that gives it that classic chili flavor
• 2 tsp smoked paprika: Essential for that deep smoky note
• 1 tsp ground coriander: Brightens up the heavier spices
• 1/2 tsp chili powder: Start here and add more at the end if you want more heat
• 1/2 tsp dried oregano: A little goes a long way in adding herbal depth
• 1/2 tsp ground black pepper: Freshly ground makes a real difference
• 1 tsp salt: Adjust this at the end after all flavors have melded
• 250 ml vegetable stock: Low sodium lets you control the salt level
• Fresh coriander: The bright fresh finish that cuts through the richness
• Sour cream or Greek yogurt: Completely optional but adds a lovely cool contrast
• Lime wedges: A squeeze right before serving wakes everything up

Instructions

Get the pot ready:

Heat olive oil in a large pot or Dutch oven over medium heat until it shimmers slightly

Cook the onions:

Add chopped onions and cook for 3 to 4 minutes stirring occasionally until they turn translucent and smell sweet

Add the aromatics:

Stir in garlic diced red pepper and green chili cooking for another 2 minutes until the garlic becomes fragrant

Brown the mushrooms:

Add the diced mushrooms and sauté for 7 to 8 minutes until they release their moisture and start to brown nicely

Wake up the spices:

Mix in cumin smoked paprika coriander chili powder oregano salt and pepper cooking for 1 minute until the smell fills your kitchen

Add tomato paste:

Stir in the tomato paste and cook for another minute to deepen the flavor

Build the base:

Pour in chopped tomatoes and vegetable stock then bring everything to a gentle simmer

Simmer together:

Stir in kidney beans reduce heat to low and simmer uncovered for 20 minutes until the chili thickens nicely

Finish and serve:

Taste and adjust seasoning then serve hot with your favorite toppings

Save

This recipe became my go-to for potlucks because it is so filling and nobody misses the meat. Plus it is one of those dishes that actually improves as leftovers.

Serving Suggestions

I love serving this over steamed rice with a handful of tortilla chips on the side for crunch. Warm cornbread works beautifully too especially on cold nights.

Making It Your Own

Swap kidney beans for black beans or pinto beans depending on what you have in the pantry. Sometimes I add a diced zucchini during the mushroom step for extra vegetables.

Storage And Meal Prep

This chili keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months. I often double the recipe and portion it into containers for easy weeknight meals.

• Let the chili cool completely before freezing
• Thaw overnight in the refrigerator for the best texture
• Add a splash of water when reheating if it seems too thick

Save

There is something so comforting about a pot of chili simmering on the stove. Hope this becomes a regular in your rotation too.

Recipe FAQ

→ Can I use different mushrooms?

Yes, portobello or shiitake mushrooms work well for extra meatiness. Even button mushrooms develop great texture when properly browned.

→ How spicy is this dish?

Mild to medium heat. Adjust by adding more green chillies or extra chili powder to taste. You can always serve hot sauce on the side.

→ What's the best way to serve?

Excellent over steamed rice, with tortilla chips for scooping, or alongside warm crusty bread. Don't forget fresh lime and garnishes.

→ Can I freeze this?

Absolutely. It freezes beautifully for up to 3 months. Cool completely before storing in airtight containers. Thaw overnight and reheat gently.

→ How do I make it vegan?

Simply omit the sour cream or use plant-based yogurt. The base itself contains no animal products and is naturally vegan-friendly.

→ Why brown the mushrooms first?

Browning evaporates moisture and concentrates flavour, creating that satisfying meaty texture that makes this bowl so filling and rich.