Two-Bean Mushroom Chili

Two-Bean Mushroom Chili

Dietary Gluten Free
Meal type Entrée, Main Dish
Misc Serve Hot
By author Ellen Allard


  • Medium yellow onion, diced
  • 1 10 oz package sliced mushrooms
  • 1 14.5 oz can pinto beans, rinsed and drained
  • 1 14.5 oz can red kidney beans, rinsed and drained
  • 1 28 oz can diced tomatoes
  • 1 14.5 oz fire-roasted diced tomatoes
  • ½ cup water
  • 4 cloves garlic, minced
  • 1 teaspoon dry mustard powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • 1 teaspoon cumin
  • 1 ½ teaspoon Penzey’s Arizona Dreaming chili powder (use regular chili powder as an alternative)
  • 1 tablespoon Bragg’s Liquid Aminos
  • 1 teaspoon sea salt
  • Black Pepper


Place all the ingredients into your pressure cooker. Cook on high pressure for 6 minutes and then do a quick release.

If you don’t own a pressure cooker, place all the ingredients in a large soup pot and cook for a few hours on medium heat. You could also sauté the onions first in a little bit of olive oil or vegetable stock, and then add the remaining ingredients, cook on medium heat for a few hours.

Notes: After releasing the pressure and removing the cover of your pressure cooker, if you let the chili sit for awhile, it will thicken. If you prefer more of a soup-like chili, increase the water by another ½ cup.
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