| | | | | | | | | | |

Homestyle Chili With Mushrooms  ~ Healthy & Hearty


DisclosureSome of the links below are affiliate links, meaning that at no additional cost to you, I will receive a commission if you click through and make a purchase. Read our full affiliate disclosure here.

Homestyle Chili With Mushrooms is a staple at our house. I should say chili in general is a staple at our house; we aren’t too picky when it comes to chili. That would explain why I have so many different recipes and versions of chili.

It’s fun to try new foods and recipes to change things up and keep meals interesting. I sure was surprised when I tried my son’s idea to add some fresh sliced mushrooms to my original recipe. Both my husband and I were pretty confident we wouldn’t like this addition of mushrooms in our chili. We were so wrong!

Now I am hoping to encourage you to try this combination…it’s amazing. And considering mushrooms have a positive effect on health, it’s a win-win!




Health Benefits Of Mushrooms:

  • Great source of fiber and protein
  • Provide vitamins, B, and D, and the minerals selenium, potassium, and copper
  • Immune-boosting
  • Provide antioxidants
  • Anti-inflammatory


Homestyle Chili with mushrooms

To Make Homestyle Chili with Mushrooms You Will Need:                    

  • Lean ground beef (or ground turkey)
  • White or yellow onion
  • Minced garlic
  • Chili powder
  • Cumin
  • Cayenne pepper
  • Salt
  • Pepper
  • Pinto beans
  • Dark red kidney beans
  • Red beans
  • Canned tomatoes ~ Or puree your own homegrown tomatoes as I do to equal the same amount.  For me, it’s about 1 full, gallon size freezer bag of frozen tomatoes, defrosted and pureed. (skin and all in the Vitamix)
  • Tomato sauce
  • Water
  • Fresh mushrooms
    * leave out mushrooms for yeast-free diets.

Serve with a side of cornbread, or try my husband’s favorite, Corny Corn Bread.


This is a delicious cornbread recipe I’ve been using for over 20 years.

Corny Corn Bread or Homestyle (without corn)                 Serves 9
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 Tbl baking powder
1 tsp salt
1/3 cup oil
1 egg (or egg replacer for vegans) or two whites for less fat option.
1 cup milk (or dairy-free product for vegans, I use soy milk often)
1 cup cooked corn (optional, delicious homestyle without corn)

Preheat oven to 400. Spray a 9″ x 9″ square pan with a non-stick cooking spray.

Combine dry ingredients in a medium-size mixing bowl. Mix well.

In a small bowl combine oil, egg or egg replacer, and milk or milk replacer in a small bowl. Mix well.

Add liquid mixture to dry mixture and combine gently with a large spoon, stir until blended.

Fold in corn. If corn is frozen, microwave it for about 2-3 minutes.

Pour batter into prepared pan and bake for 25 minutes or until the center is done. Test by sticking a butter knife into the center of the bread, it should come out clean.

Enjoy!   And remember…you can always freeze leftovers for another meal during a busy week.



Homestyle Chili with Mushrooms    

The perfect homemade chili recipe with or without mushrooms. Leftovers are freezer friendly and easy weeknight chili dogs.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: allergy-friendly, chili, dairy-free, easy recipe, egg-free, family meals, flourless recipe, gluten-free, nut-free
Servings: 10 Servings
Calories: 133kcal
Author: Mary Krick


  • 2 lbs lean ground beef ~ or ground turkey
  • 1 Lg

white or yellow onion

    ~ finely chopped
  • 1-2 Tbsp

    minced garlic

  • 2 Tbsp

    chili powder

  • 1 tsp cumin
  • 1 tsp

    cayenne pepper

  • 1 tsp salt
  • 1/4 - 1/2 tsp


  • 1 15-oz can pinto beans ~ drained and rinsed
  • 1 15-oz can dark red kidney beans ~ drained and rinsed
  • 2 15-oz cans

red beans

    ~ drained and rinsed
  • 1 Lg can tomatoes ~ pureed Or puree your own homegrown tomatoes as I do to equal the same amount. For me, it's about 1 full, gallon size freezer bag of frozen tomatoes, defrosted and pureed. (skin and all in the Vitamix)
  • 1 15-oz can

tomato sauce

  • 1 cup water
  • 3-4 cups

fresh sliced mushrooms

    ~ leave out for yeast-free diets


  • In a large kettle brown meat.
  • Drain meat and return to kettle.
Add chopped onion to cooked meat and sauté for about 3 minutes.
  • Add sliced mushrooms along with all the spices and continue to sauté a few more minutes.
  • Add beans, pureed tomatoes, tomato sauce, and water.  Bring to a boil.  Simmer 30 - 40  minutes stirring occasionally.


**Spice amounts are flexible because not everybody likes their chili as spicy as we do. I suggest tasting as you go…but don't get full!
* leave out mushrooms for yeast-free diets.

*optional - leave out tomato sauce and water for a thicker chili.


Serving: 1Serving | Calories: 133kcal | Carbohydrates: 1g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 296mg | Potassium: 414mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 3mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating