I know it’s summer, and chili is probably the last thing on your mind. However, give this Vegan “Carne” Asada Chili a try! The carne is replaced by mushrooms marinated in a traditional carne asada marinade. Which to me is super summery. Citrus juices, cilantro, jalapeno and garlic make the marinade bright, fresh and spicy! ‘Carne asada’ translates to grilled meat, so you may be wondering how on earth this can be vegan. Well the mushrooms marinated for hours and brown with all the juices makes this chili so meaty, you’ll never know the difference.
This vegan chili is hands down the best chili I’ve ever had. Is is super easy, but the depth of flavor is out of control. The mushrooms, are incredible. Mix those with onion, more garlic. Then black beans, corn, tomato sauce and is flavored with chipotle, chili powder and my favorite thing, cocoa powder!
Serve over rice or with chips. Definitely top with vegan sour cream and cilantro. This is the perfect year round comfort food. It is seems hot weather and cold weather appropriate and I could seriously eat it all the time. One of my favorite things about this vegan “carne” asada chili is that after marinating the mushrooms(which you can even do the night or morning before you make it), this is a one pot meal! You literally just dump the mushrooms into a large pot and cook, then dump everything else and simmer!
Somehow, only simmering the chili for about 15-20 minutes makes it taste like it has been simmering for hours. I think the cocoa powder combined with the chipotle gives it a deep and delicious flavor. This recipe is fairly spicy, so if you don’t love spicy food, you can cut back on the jalapeno and chipotle powder. If I’m making it for kids, I usually skip the jalapeno all together and half the chipotle powder. Then everyone can enjoy!
Vegan "Carne" Asada Chili
For the Carne Asada Mushrooms
- 2 Tablespoons Olive oil
- 1/4 Cup Soy sauce or Tamari for GF option
- 1/4 Cup Orange juice, I used fresh squeezed
- 2 Tablespoons Lime juice
- 1/3 Cup Chopped fresh cilantro
- 4 Cloves Garlic, chopped
- 1 Jalapeno, de-seeded and chopped fine
- 1 teaspoon Cumin
- Pinch of Salt and pepper
- 20 Ounces Baby bella mushrooms, chopped
For the Rest of the Chili
- 1/2 a Yellow onion, diced
- 2 Cloves Garlic, chopped
- 2 Cans(15oz each) Black beans, drained(30 oz. total)
- 1 Can(15oz.) Corn, drained
- 1 teaspoon Chili powder
- 1 teaspoon Cocoa powder
- 1/2 teaspoon Chipotle powder
- 1 Can(15oz.) Canned tomato sauce (tomato puree not ketchup)
- 1 1/2 Cups Vegetable broth
- Salt and Pepper to taste
- First you need to marinate the mushrooms. In a large mixing bowl, combine the olive oil, soy sauce, orange juice and lime juice. Whisk to combine. Then stir in the cilantro, garlic, jalapeno, cumin and a pinch of salt and pepper.
- Now add the chopped mushrooms to the bowl. Toss to combine everything and let the mushrooms sit in the marinade for at least 3 hours. Stirring occasionally.
- When you are ready to make the chili, heat a large soup pot on medium high. Then pour the mushrooms into the pot, marinade and all.
- Saute the mushrooms, reducing heat as need, for about 12-15 minutes. Or until the marinade has been absorbed and the mushrooms are brown and juicy.
- Then add the onion and garlic to the pot and saute for 3-5 minutes or until the onion is translucent.
- Next add the black beans, corn, chili powder, cocoa powder, chipotle powder, and a pinch of salt and pepper. Stir to combine. Simmer for a minute.
- Now add the tomato sauce and vegetable broth. Stir and reduce the heat to medium low and simmer for 15-20 minutes. The chili will thicken slightly.
- Taste and adjust seasonings. Serve hot over rice or with tortilla chips. Top with vegan sour cream and more cilantro.