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one green planet

This dish is autumn-inspired. It is made with white cannellini beans and two types of mushrooms; white button and forest mushrooms. Sautéed with onion and garlic and cooked in a thick sun-dried tomato sauce, infused with warm spices like smoked paprika and cumin. It's warm, hearty, and protein-rich. It's the dinner of champignons!

White Bean and Forest Mushroom Chili [Vegan, Gluten-Free]

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Calories

468

Serves

4

Cooking Time

40

What Ingredients Do You Need To Make White Bean and Forest Mushroom Chili [Vegan, Gluten-Free]

  • 1 white onion
  • 2 cloves garlic
  • 1 tablespoon coconut oil
  • 1 1/2 cups white button mushrooms
  • 1/3 cup sun-dried tomatoes, chopped
  • 1 can tomato sauce, plus more if desired
  • 1 cup forest mushrooms
  • 1 1/2 cups white cannellini beans, cooked
  • 1/2 teaspoon smoked paprika, plus more if desired
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups cooked brown rice, to serve
  • 1 avocado, thinly sliced, to serve
  • Chopped parsley, to taste

How To Make White Bean and Forest Mushroom Chili [Vegan, Gluten-Free]

  1. Dice onion and garlic, and add to deep skillet on medium heat. Sautée with coconut oil and a pinch of salt until onion becomes translucent in color (approximately 10 minutes).
  2. Slice white bottom mushrooms and add to skillet. Saute mushroom, often stirring until softened and brown, approx. 10 minutes.
  3. Add sun-dried tomatoes and tomato sauce to the skillet and stir to combine. Bring chili to a low simmer, then add forest mushrooms. Cook for another 5-10 minutes, then add white cannellini beans. Season with smoked paprika, cumin, and salt and pepper to taste. Stir to combine. Add more tomato sauce, smoked paprika, salt, and pepper if desired.
  4. Serve chili in bowls over with brown rice, and top with sliced avocado.

Notes

You can also use cremini, oyster, or chanterelle mushrooms in this dish.

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Per Serving: Calories: 468 | Carbs: 77 g | Fat: 11 g | Protein: 20 g | Sodium: 1065 mg | Sugar: 17 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Hannah Sunderani

See My Recipes

My name is Hannah, and I started Two Spoons to bring you plant-based recipes worth sharing. My recipes are intended for everyone to enjoy, whether you’re vegan or simply trying to incorporate more plants into your diet. My recipes keep everyone in mind, from newbie cooks to vegan skeptics and vegan foodies.

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