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?

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Black Bean Mushroom Chili

  • Prep Time: 20 m
  • Cook Time: 11 m
  • Total Time: 31 m
  • Servings:
    to 8


  • 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)


  1. 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.
  2. Pre-heat the pressure cooker using the BROWN setting.
  3. 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.
  4. Pressure cook on HIGH for 8 minutes.
  5. 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.
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