Mushroom Vegeterian Chili

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Mushroom Vegeterian Chili

This one also works great in a crock pot for saturday lunch.

  • 6-8 ServingsServings


  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, diced
  • 1 pound veggie ground meat
  • 1 tablespoon grill seasoning
  • 1/2 pound crimini mushrooms, chopped
  • 4 to 6 cloves garlic, chopped
  • 2 tablespoons Worcestershire sauce
  • 1 tsp. chili powder or more for spicier
  • 1 teaspoon cumin
  • 1-32 oz can crushed tomatoes
  • 1 bottle imported beer
  • 1-15 ounce can black beans, drained and rinsed
  • 1 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.
  2. Saute the onion for two minutes, then add the veggie meat and the mushrooms and garlic.  Season with grill seasoning and cumin.  Then add the worcestershire and chili powder.
  3. Pour in beer, tomatoes, and beans.  Cook for 30 minutes or as long you need on low to allow flavors to meld.
  4. Top bowls with cheese, sour cream and avocado.