Three-Bean Portobello Chili


30 minutes or fewer

A crowd-pleasing standard gets a makeover using portobello mushrooms instead of meat. The mushrooms add a rich, earthy flavor to this quick-to-make one-pot meal. Meal Plan: Corn bread always goes great with chili; you can also top it with a dollop of soy sour cream if desired.

  • 6Servings


  • 1 Tbs. olive oil
  • 2 medium onions, chopped (2 cups
  • 2 medium carrots, peeled and chopped (1 cup)
  • 3 medium portobello mushrooms, stemmed and chopped (4 cups
  • 1 14.5-oz. can diced tomatoes
  • 1 12-oz. bottle dark beer or 1 1/2 cups low-sodium vegetable broth
  • 1 Tbs. vegetarian Worcestershire sauce
  • 1 tsp. chili powder
  • 1 tsp. ground coriander
  • 1 Tbs. maple syrup
  • 1 15-oz. can black soybeans, rinsed and drained
  • 1 15-oz. can white kidney beans, rinsed and drained
  • 1 15-oz. can pinto beans, rinsed and drained
  • 4 scallions (white and light green parts), chopped (3/4 cup)
  • 1 to 2 Tbs. chopped cilantro, for garnish (optional)


In large pot, heat oil over medium heat. Add onions and cook, stirring often, until softened, 6 to 8 minutes. Add carrots and cook, stirring often, 3 minutes. Add mushrooms and cook, stirring occasionally, 4 to 5 minutes.

Add tomatoes, beer or broth, Worcestershire sauce, chili powder, coriander and maple syrup, and mix well. Increase heat and bring mixture to a gentle boil. Reduce heat and simmer, uncovered, 5 minutes.

Stir in soybeans, kidney and pinto beans. Season with salt and freshly ground black pepper to taste, and simmer 5 to 7 minutes. Stir in scallions. Ladle chili into serving bowls and garnish with cilantro and grated soy cheese if using.

Nutrition Information

  • Calories: 325
  • Carbohydrate Content: 45 g
  • Fat Content: 8 g
  • Fiber Content: 13 g
  • Protein Content: 19 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 690 mg