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Vegetarian Skillet Chili with Mushroom, Bell Pepper, and Onion

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Vegetarian skillet chili with mushroom, bell pepper, and onion is a hearty, one-pan meal full of bold flavor and wholesome ingredients. With savory mushrooms, sweet peppers, and rich spices, it’s a satisfying meatless dish perfect for weeknights.

Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow or red onion, diced
  • 2 bell peppers (any color), chopped
  • 8 oz cremini or button mushrooms, chopped
  • 3 cloves garlic, minced
  • 1 (15 oz) can diced tomatoes
  • 2 tbsp tomato paste
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Optional toppings: avocado, shredded cheese, green onions, sour cream, cilantro

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced onion and sauté for 3–4 minutes until softened.
  3. Add chopped bell peppers and mushrooms, and cook for 7–8 minutes until soft and lightly browned.
  4. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Add tomato paste, diced tomatoes, black beans, kidney beans, chili powder, cumin, smoked paprika, salt, and pepper.
  6. Stir well to combine. Reduce heat and let simmer for 15–20 minutes, stirring occasionally, until thickened and flavorful.
  7. Taste and adjust seasoning if needed.
  8. Serve hot with desired toppings.

Notes

  • Use a mix of red, yellow, and green peppers for color and flavor variety.
  • Add jalapeño for heat or cocoa powder for depth.
  • Chili thickens as it rests—perfect for next-day meals.
  • Top with crushed tortilla chips or serve over rice for a complete meal.

Nutrition

Find it online: https://thefamilycooking.com/vegetarian-skillet-chili-with-mushroom-bell-pepper-and-onion/