Mushroom Chili



Serving size

about 1 3/4 cups as an entree
180 Minutes

This recipe can easily be multiplied. Like many soups, this is better the next day and will keep well, refrigerated, for 4-5 days. Does not freeze well.

Mushroom Chili


4 cup Water
1 ounce Mushrooms, shiitake, dried (or other dried wild mushroom)
1 Tbsp. Olive oil (divided)
2 lb Crimini mushrooms (quartered)
1 large White onions (diced)
2 Large stalk Celery, raw (diced)
3 15 ounce can Canned no salt added white beans (drained and rinsed)
2 tsp. no salt added chili powder
1 tsp.. Smoked paprika
1 tsp.. Ground cumin
1 tsp., leaves Dried oregano
1 Tbsp. Maple syrup
3/4 tsp. Salt
1 to taste Black pepper
1/16 tsp. Cayenne pepper
6 ounce Reduced fat cheddar cheese (shredded)


Place 2 cups water in a small saucepan over high heat.

Add the dried mushrooms.

When the water begins to boil reduce the heat to low.

Let the mushrooms steep in the warming water for 1 hour.

Remove the broth from the heat and pour into a fine mesh strainer over a bowl. Set aside.

Mince the reconstituted mushrooms.

Place 2 teaspoons of the olive oil in a large skillet over medium high heat.

Add the quartered (fresh) crimini mushrooms and cook, tossing frequently, until they are well browned.

When the mushrooms are caramelized, add the remaining teaspoon of olive oil the pan.

Add the onions.

Cook for about 3 minutes until they begin to soften. Stir frequently.

Add the celery and cook for about 3 minutes. Stir frequently.

Add the white beans, chili powder, paprika, cumin, salt, pepper, the minced porcini and the mushroom broth.

Stir well.

Add 2 cups water and stir.

When the pot comes to a boil, reduce the heat until the chili is simmering.

Cook for about 90 minutes. Stir occasionally.

Serve topped with 1 ounce of grated cheese per serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it - or just leave it out.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Chili is the ultimate comfort food and this mushroom chili combines the great umami flavor of mushrooms with creamy beans and a nice spicy flavor. The dish is great with the cheese but you could also add a bit of freshly minced onion or your favorite salsa. This is a milder version and if you want to spice up this chili, add some jalapeno or more cayenne pepper.

"Chili is much improved by having had a day to contemplate its fate."

John Steele Gordon, Author