Smoky Mushroom Chili

by Oscar


  • 2 tbsp olive oil
  • 16 oz crimini mushrooms
  • 1 medium yellow onion, chopped
  • 1/2 green bell pepper, chopped
  • 1 jalapeño or serrano pepper, seeded and finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp cumin
  • 1  tbsp paprika
  • 1 tbsp chili powder
  • 2 tbsp salt
  • 1 tbsp maple syrup
  • 1 tsp liquid smoke
  • 3 15 oz cans kidney beans, drained and rinsed
  • 2 15 oz cans tomato sauce
  • 1 15 oz can diced fire-roasted tomatoes
  • 1/2 cup Follow Your Heart Dairy-Free American Slices, shredded
  • Follow Your Hear Dairy-Free Sour Cream, to serve
  • Chopped green onion, cilantro, and/or jalapeño slices, to serve


  1. Using a food processor or blender, finely chop crimini mushrooms
  2. In a large pot, heat oil over medium heat. Add mushrooms, peppers, onion, jalapeño, and garlic. Cook, stirring occasionally, for 12-15 minutes, until mushrooms are no longer releasing liquid.
  3. Add in spices, maple syrup, and liquid smoke. Stir to combine and cook until fragrant, about 3 minutes.
  4. Add in kidney beans, tomato sauce, and fire-roasted tomatoes. Stir to combine and bring to a simmer. Cook at a simmer for 20-30 minutes.
  5. Serve in bowls topped with shredded Follow Your Heart Dairy-Free American Slices, Follow Your Heart Dairy-Free Sour Cream, and additional garnishes.

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