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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.
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.
- Calories 325
- Carbohydrate Content 45 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 13 g
- Protein Content 19 g
- Saturated Fat Content 1 g
- Sodium Content 690 mg
- Sugar Content 0 g