Black Bean Mushroom Chili
This recipe for black bean mushroom chili calls for brown mushrooms, which have a deeper, earthier flavor than their sisters the white button mushrooms. The white button mushrooms are immature versions of the brown Crimini mushroom, which in turn is an immature version of the Portobello mushroom. Who knew?
Featured In My CookbookDelicious Under Pressure Jump to Recipe (or scroll for photos and riveting information...)Featured Recipe Techniques
More about the skills used in this recipe.
Pressure Cooking 101
An introduction into pressure cooking so that you can feel comfortable and confident making the recipes you find on my...View Technique
General Tips for Pressure Cooking
It is important to understand your Pressure Cooker to use it properly. Use the items below as guidance to continue...View Technique
Pressure Cooking Charts
Complete Pressure Cooker (Instant Pot®) Cooking Chart with cooking times, amount of liquid needed, and pressure release method to use...View Technique
Black Bean Mushroom Chili
- Prep Time: 20 m
- Cook Time: 11 m
- Total Time: 31 m
- Servings: 6to 8
Ingredients
- 2 cups black beans
- 2 tablespoons olive oil
- 1 onion chopped
- 2 ribs celery chopped
- 3 large cloves garlic minced
- 2 red bell peppers chopped
- 1 pound Portobello Crimini or brown mushrooms, quartered or cut into chunks
- 1 teaspoon dried ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- 1 tablespoon salt
- 2 tablespoons chopped Chipotle peppers in adobo
- 28 ounce canned tomatoes chopped
- 2 cups vegetable stock
- ¼ cup fresh cilantro or parsley
- sour cream lime wedges, grated Cheddar cheese (for garnish)
Instructions
- Place the beans in the pressure cooker and add water to cover the beans by one inch. Pressure cook on HIGH for 3 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain the beans and set aside.
- Pre-heat the pressure cooker using the BROWN setting.
- Add the olive oil and cook the onion, celery, and garlic until the onion is starting to become tender – about 4 to 5 minutes. Add the peppers, mushrooms, spices and chipotle peppers and continue to cook for a few minutes. Add the tomatoes and vegetable stock, and return the beans to the pressure cooker. Lock the lid in place.
- Pressure cook on HIGH for 8 minutes.
- Let the pressure drop NATURALLY for 15 minutes. Then, release any residual pressure using the QUICK-RELEASE method and carefully remove the lid. Stir in the fresh cilantro or parsley. Serve with sour cream, lime wedges and Cheddar cheese.
Nutrition Facts
Black Bean Mushroom Chili
Amount Per Serving
Calories 215
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 1770mg74%
Potassium 1041mg30%
Carbohydrates 34g11%
Fiber 11g44%
Sugar 11g12%
Protein 10g20%
Vitamin A 2780IU56%
Vitamin C 64.8mg79%
Calcium 90mg9%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks for the black bean mushroom chili recipe. It’s currently pressure cooking…..smells amazing!!!
Blue jean Chef,
Just finished preparing your “Black bean with Crimini mushrooms.
It is currently under pressure.
I took a photo before putting the pc lid on and hope to add it to this post.
I’m not a vegetarian however cutting back on calories.
This chili is going to fit the bill!!
Thank you Meredith!!
Happy cooking 😋
Love your recipe for mats where you print them also and if enjoyed watching your videos very well done thank you
Delicious! I have been searching for a meatless chili so this filled the bill! I used shitake and baby bellas and subbed in rotel tomatoes with green chiles. So flavorful and even better the next day! I will definitely make this often.
Can you make these soups without the pressure cooker? I do not have a pressure cooker.
Hi Gloria. You can simmer the soup on the stovetop for about 30 minutes and use canned beans instead of dried beans.
I just made this. It is delicious.