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Cheatin’ Easy Crock Pot Vegan Mushroom Chili Recipe


5 x 29.5oz cans beans 
2 pounds mushrooms 
2 carrots 
1 head celery 
1 red onion 
1 red bell pepper 
10 cloves of garlic 
Olive Oil 
1/8 cup Blue Quail Gewurztraminer 
McFadden Mexican Herb Blend 
McFadden Bean & Soup Herb Blend 
1/8 cup Blue Quail Old Vine Zinfandel 
1 package chili seasoning 


Mince the garlic, small dice the onion, carrot, celery, and bell pepper. Throw it all in a sauté pan with some olive oil and cook it down to translucence. Add the Gewurztraminer and Mexican Herbs and cook it down again, put in a large crock pot. 

Strain 5 big cans of beans, whichever ones you like. I went with 3 cans black beans and 2 cans pinto beans. Pour the strained beans into the crock pot with the Bean & Soup Herbs and Zinfandel. 

Go with whatever mushrooms you can get. In the tasting room, we went with foraged mushrooms, but for the easy version I went with simple white button mushrooms. Slice them all and cook them down in some olive oil and salt. Add the cooked mushroom slices and mushroom water from the pan into the crock pot. 

Add the chili seasoning and stir the crock pot goodness, put the lid on, cook it on slow for hours – go all day or even overnight. 

It isn’t really chili, but it is Vegan, and it is darn tasty. Enjoy with Blue Quail Gewurztraminer or Old Vine Zinfandel. Feeds a small army.