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a large white pot filled with meaty mushroom chili
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5 from 18 votes

Meaty Mushroom Chili

Nothing beats a big, bowl of chili with a slice of cornbread drenched in honey on a chilly, wet day! We've had a lot of that kind of weather lately, and this meaty mushroom chili has been keeping my family fed, happy and warm!
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 300kcal
Author: Amy Nash


  • 1 ½ pounds ground beef
  • 12 ounces button mushrooms washed and chopped
  • 4 slices bacon chopped
  • 1 yellow onion chopped
  • 1 red pepper diced
  • 4 cloves garlic minced
  • 1 jalapeno seeds and membranes removed, diced
  • 3 Tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 2 14 ounce cans diced tomatoes
  • 1 15 ounce can tomato sauce
  • 2 16 ounce can kidney beans, rinsed and drained
  • 1 16 ounce can pinto beans, rinsed and drained
  • 1 cup beef broth


  • In a large skillet or dutch oven, combine the ground beef and chopped mushrooms and cook over medium-high heat until meat is browned and no longer pink. Drain off any fat and transfer the meat to a bowl.
  • Add the chopped bacon to the same skillet or dutch oven and cook until crispy, then transfer to the bowl with the meat and mushrooms using a slotted spoon adn drain all but 2 tablespoons of the bacon fat.
  • Add the onion, pepper, garlic, and jalapeno to the bacon fat in the skillet or dutch oven and cook over medium heat, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes. Stir in the seasonings and spices until evenly distributed.
  • Return the meat and mushrooms back to the dutch oven (if using) or transfer everything to a slow cooker and add the diced tomatoes, tomato sauce, kidney beans, pinto beans, and broth. If finishing on the stovetop, bring to a boil, then reduce heat to medium-low and simmer, covered for 2 hours. If using the slow cooker, cook on low for 7 to 8 hours or on high for 3 to 4 hours.
  • Serve garnished with sour cream, grated cheddar cheese, diced avocado, jalapeno slices, and corn chips.


Calories: 300kcal | Carbohydrates: 7g | Protein: 18g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 586mg | Fiber: 2g | Sugar: 2g