Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

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

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


"Chili is much improved by having had a day to contemplate its fate."
- John Steele Gordon, Author

The refrigerator light goes on...

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 can 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.


Mushroom Chili

Servings = 6 | Serving size =about 1 cup

Cooking Time = 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.

2 cups water
1 ounce dried porcini mushrooms
3 tsp canola oil (divided)
1 lbs medium-sized crimini mushrooms (quartered)
1 large onion (diced)
2 large ribs celery (diced)
3 15 ounce can white beans (drained and rinsed)
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp maple syrup
3/4 tsp salt
fresh ground black pepper (to taste)
1/16 tsp cayenne pepper
6 ounces reduced fat cheddar cheese (grated)

Mushroom Chili Recipe from Dr. Gourmet

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

Add the dried porcini.

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 for another use or freeze.

Mince the porcini mushrooms.

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

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

While the mushrooms are cooking add the remaining teaspoon of canola oil to a large stockpot.

Place the pot over medium high heat and add the onions. Cook for about 5 minutes until they begin to soften.

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

Add the pan roasted mushrooms, white beans, chili powder, cumin, salt, pepper, the minced porcini and the mushroom broth. Stir well.

Add the water and stir. When the pot comes to a boil reduce the heat until chili is simmering.

Cook for about 2 hours. Stir occasionally.

Serve topped with 1 ounce of grated cheese per serving.

Nutrition Facts

Serving size = about 1 cup

Servings = 6


Amount Per Serving

Calories 346 Calories from Fat 56
% Daily Value
Total Fat 6g 10%
    Saturated Fat 1g 7%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 6mg 2%
Sodium 504mg 20%
Total Carbohydrates 52g 15%
    Dietary Fiber 17g 60%
    Sugars 6g
Protein 22g
Vitamin A 8% Vitamin C 9%
Calcium 30% Iron 27%
Vitamin K 9 mcg Potassium 1439 mg
Magnesium 105 mg