Italian Mushroom Chili
Warm up with a hearty bowl of Italian Mushroom Chili, a unique twist on classic chili that blends comforting Italian flavors with a nourishing vegetable base. Packed with earthy cremini mushrooms, tender cannellini beans, and a medley of colorful vegetables like zucchini and red bell pepper, this recipe is simmered to perfection in a rich tomato and herb-infused broth. The addition of oregano, basil, and a touch of crushed red pepper flakes gives it a flavorful kick, while optional Parmesan and fresh basil garnish elevate each bowl to a restaurant-worthy experience. Ready in under an hour, this one-pot vegetarian chili is a wholesome comfort food perfect for busy weeknights or cozy gatherings. Perfect as a hearty main dish or paired with crusty bread, it’s a must-try for those seeking a healthier yet indulgent meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 16 ounces cremini mushrooms, finely chopped
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 28 ounces crushed tomatoes
- 1 cup vegetable broth
- 15 ounces cannellini beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional Parmesan cheese, grated (optional for garnish)
- optional fresh basil leaves (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the finely chopped cremini mushrooms to the pot and cook for 5-7 minutes until they release their moisture and begin to brown.
Stir in the diced red bell pepper and zucchini, cooking for an additional 3 minutes.
Pour in the crushed tomatoes and vegetable broth, then stir to combine.
Add the drained and rinsed cannellini beans, tomato paste, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Mix well.
Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, stirring occasionally.
Taste and adjust seasoning if needed, adding more salt or spice to preference.
Serve hot, garnished with grated Parmesan cheese and fresh basil leaves if desired.
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3132 mg | 136% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 55.1 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 553 mg | 43% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 6752 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
