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Mushroom Vegetarian Chili

Mushroom Vegeterian Chili

Make your chili with veggie ground beef and then you can top with cheese and sour cream.  This one also works in a slow cooker and can sit on low for as long as you need. 

  • Duration
  • Cook Time
  • Prep Time
  • 6-8Servings


  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 1 pound veggie ground meat
  • 1 tablespoon grill seasoning
  • ½ pound cremini mushrooms, chopped
  • 4 to 6 cloves garlic, chopped
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon chili powder or more for spicier
  • 1 teaspoon cumin
  • 1 (32-ounce) can crushed tomatoes
  • 1 bottle imported beer
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-once) can red kidney beans, drained and rinsed
  • Toppings: shredded cheddar cheese, sour cream and avocado


  1. Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil.
  2. Saute the onion for two minutes, add the veggie meat and the mushrooms and garlic.  Season with grill seasoning and cumin. Add the Worcestershire and chili powder.
  3. Pour in beer, tomatoes, and beans.  Cook for a minimum of 30 minutes or as long you need on low to allow flavors to meld.
  4. Top bowls with cheese, sour cream and avocado.