How Minced Mushrooms Replace Meat in This Smoky, Protein-Packed Vegan Chili
Derek Sarno of Wicked Kitchen shows how to use a food processor to transform cremini mushrooms into a meaty mince that forms the base of a smoky, spicy vegan chili. The recipe combines three types of beans, chipotle peppers, and a secret splash of pickled jalapeño brine for depth and acidity. It's a hearty, one-pot plant-based meal that's easy to scale and freezer-friendly.
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by Derek Sarno
#dairy-free #high-protein #smoky #gluten-free friendly #vegan #spicy #chipotle #freezer-friendly #egg-free #meal prep #beans #plant-based #one-pot meal #oil-free option #mushroom
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🧾 Ingredients
- 18 oz (227g) cremini mushrooms, rough chopped
- 2½ yellow onion, diced
- 31 tbsp olive oil (optional)
- 42 chipotle peppers in adobo sauce, minced
- 51 tbsp cumin
- 61 tbsp chili powder
- 72 tsp smoked paprika
- 88 cloves garlic, thinly sliced
- 92 tbsp pickled jalapeño brine
- 101 zucchini, diced
- 111 yellow squash, diced
- 121 can (15 oz) black beans, drained and rinsed
- 131 can (15 oz) pinto beans, drained and rinsed
- 141 can (15 oz) kidney beans, drained and rinsed
- 151 can (28 oz) crushed tomatoes
- 162 cups (500ml) vegetable stock
- 17Salt and black pepper, to taste
- 182-3 green onions, thinly sliced
- 191 fresh jalapeño, thinly sliced
- 201 bunch fresh cilantro, chopped
- 21Vegan cheese shreds
- 22Vegan sour cream
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