Can I use other types of beans in this chili?

While the recipe specifically calls for white cannellini beans, you could substitute other white beans like great northern beans, ensuring they are cooked before adding them to the chili.

How can I make this chili spicier?

The recipe uses smoked paprika for flavor; to add heat, you could include a pinch of cayenne pepper or a diced jalapeno when sauteing the onions and garlic.

What's the best way to serve this White Bean and Forest Mushroom Chili?

This chili is best served warm over cooked brown rice and topped with thinly sliced avocado and fresh chopped parsley for added freshness and creaminess.

Can I prepare this chili ahead of time?

Yes, chili often tastes even better the next day. You can cook it in advance and reheat it gently on the stovetop or in the microwave before serving.

How should I store leftover chili?

Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months; thaw overnight in the fridge before reheating.

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

HS By: Hannah Sunderani

Author Bio

Hannah Sunderani started the blog Two Spoons to bring you plant-based recipes worth sharing. Her... Read More

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A bowl of rich, reddish-brown White Bean and Forest Mushroom Chili served over brown rice, topped with creamy avocado slices and fresh green parsley.

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Mushroom Recipes

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

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Dairy Free

Vegan

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... Read More

Ingredients You Need for 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

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

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).
Slice white bottom mushrooms and add to skillet. Saute mushroom, often stirring until softened and brown, approx. 10 minutes.
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.
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.

Nutritional Information

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