Mushroom Medley Chili
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
Warm comforting chili filled with a medley of mushrooms, corn, black beans, and tomatoes. This mushroom medley chili is delicious, easy to make, and perfect for warming up on a cold day.
  • 2 teaspoons olive oil
  • 4 cloves garlic
  • ½ medium onion, sliced
  • 1 small oyster mushroom, sliced
  • 3 cups white mushrooms, beech mushrooms, chanterelle
  • 2 cups corn kernels
  • 1 - 15 ounce can black beans
  • 2 cups vegetable broth
  • ½ - 7 ounce can chipotle peppers
  • 3 tablespoons adobo sauce
  • 1 - 14 ounce can diced tomatoes
  • 1 - 6 ounce tomato paste
  • 1 tablespoon granulated sugar
  • 1½ teaspoon oregano
  • ⅛ teaspoon allspice
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1 teaspoon paprika
For serving
  • Slices of bread
  • parsley for garnish
  1. In a medium sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, and cook until the onions have softened.
  2. Add a medley of mushroom, corn, and black beans. Cook until the mushrooms have softened.
  3. Pour in the vegetable broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced tomatoes, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.
  4. Allow the chili to simmer and thicken for about 20 minutes.
  5. Serve this mushroom medley chili warm with bread and garnished with parsley.
Recipe by Cooking with a Wallflower at