Vegetarian Bean and Mushroom Chili (Gluten Free)

vegan chili tall

by Lanna Potter

Now that it’s getting cold outside, I am seriously craving some hearty, starchy foods and even junk foods. But I am not going to give in to the mad cravings, and regret it later. There are some simple tricks I do in the winter to stay consistent with my healthy diet. One of them is homemade beans and mushroom chili, loaded with complex carbs and veggies and cooked in very little oil.  It is packed with major flavors. Even my husband raves about it to all his friends! This has always been a hit at potlucks as well. Best of all, it’s easy and figure-friendly.  I have a video to show you just how easy it is! 

Instead of using jalapeno peppers, I use a bit of chipotle chili powder to add a nice smoky flavor to the dish.  It tastes even better the next day. So make a big batch on a weekend, freeze the leftovers, and you have a quick and healthy meal on the table in 5 minutes the next few days. Quicker than you can drive to a fast food restaurant. Enjoy!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6-8


1 TBS canola oil
1-1/2 cup of chopped yellow onion
1 small red bell pepper, diced
1 small green bell pepper, diced
1 cup fresh baby portobello mushrooms, quartered
2 TBS minced garlic
1 medium zucchini, diced
1 cup frozen or fresh corn kernels
2 TBS chili powder
1 TBS ground cumin
1/2 TBS chipotle chili powder
1-1/2 tsp salt
1/4 tsp cayenne
1 (15 oz) can of organic diced tomatoes, drained
2 (15 oz) cans of beans (black beans, kidney beans, chili beans or any mix), drained and rinsed
1 (15 oz) can of tomato sauce
1 cup of vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Sliced avocado (optional)


In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms and cook, stirring, until most of the liquid has evaporated and the vegetables start to brown, about 8 minutes. Add the chili powder, chipotle chili powder, cumin, salt and cayenne, and cook about 30 seconds. Add the diced tomatoes, beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Salt and pepper to taste.

Top with avocado slices if you like, or sprinkle with chopped green onions and serve.


Lanna Potter

Lanna Potter is a published cookbook author, speaker and video blogger. She is the creator of, where you will find her healthy vegetarian recipes, articles  and videos on weight loss and healthy aging.   Having lost over 40 pounds herself, Lanna is very passionate about inspiring others to reshape their bodies and confidence with a plant-based diet and fitness. Lanna holds a certificate in Plant-Based Nutrition from eCornell University and T. Colin Campbell Foundation. 

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