Chili Con Crimini

Recipe Courtesy of Chef Jackie Newgent, RDN, CDN


It’s fall. It’s football season. And it’s the ideal time for chili. Lucky for us, Chef Jackie Newgent, RDN, CDN, is sharing her mushroom lovers’ chili recipe perfect for a fall gathering.

Servings: 8 servings (1 cup each)


1 pound crimini mushrooms
1 tablespoon unrefined peanut oil or extra-virgin olive oil
1 large yellow onion, finely diced
1 large green bell pepper, finely chopped
1 small jalapeño pepper, with some seeds, minced
2 large garlic cloves, minced
2 tablespoons aged red wine vinegar
3 cups low-sodium vegetable broth
1 (14.5-ounce) can crushed roasted tomatoes or crushed tomatoes
1½ tablespoons chili powder
1¼ teaspoons sea salt, or to taste
1 teaspoon ground cinnamon
2 (15-ounce) cans red kidney beans, drained
¼ cup chopped fresh cilantro


  1. In two batches, add the mushrooms to a food processor. Cover and pulse until finely chopped, but not mushy. Alternatively, finely chop mushrooms using a chef’s knife.
  2. Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion, bell pepper, and jalapeño and sauté until the mushrooms are cooked through and onion is softened, about 8 minutes. Stir in the garlic and vinegar and sauté for 1 minute.
  3. Add the broth, tomatoes, chili powder, salt, and cinnamon and bring to a boil over high heat.
  4. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 minutes. Stir in the beans and 2 tablespoons of the cilantro and simmer uncovered, stirring occasionally, until desired consistency, about 12 minutes. Adjust seasoning.
  5. Spoon chili into bowls, top with the remaining cilantro, and serve.

Nutrition Facts

Per serving: 150 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 690mg sodium, 26g total carbohydrate, 7g dietary fiber, 7g sugars, 9g protein


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