My 1-Ingredient Upgrade for Better Chili (Works Every Time)

This money-saving upgrade enhances my favorite chili recipe's meaty flavor.

Closeup view of a white bowl of chili with cheese topping and spoon along with a slice of cornbread balanced on the edge of the bowl — Simply Recipes / Adobe Stock

If there’s a way to add flavor and substance to a dish while also saving money, I am all for it. And that’s exactly why I started adding mushrooms to my all-time fall favorite: chili. It’s an upgrade so good that you’ll be hooked after trying it.

This one-ingredient upgrade began as a search for ways to save money on groceries, but it’s since become a tasty secret that has transformed how I make chili. And because I already knew that mushrooms have a deceptively meaty texture and flavor, it didn’t take me long to figure out that they would make for the perfect way to cut, or even substitute, the ground meat.

What Type of Mushrooms To Add to Your Chili

While you could use almost any type of mushroom, I opt for the mild-flavored button (aka white or field) mushroom variety. Not only are they affordable but they take on the flavors of the other ingredients instead of overpowering them. And, of course, they add tons of meaty texture, becoming practically undetectable when mixed in alongside ground beef.

Closeup view of multiple mushrooms on a countertop with a wooden cutting board and garlic in the background — Simply Recipes / Getty Images

How To Add Mushrooms to Your Chili

Whether you decide to use mushrooms as a meat substitute or just to stretch it (a 50/50 ratio is ideal), you’ll want to prep them before tossing them into the pot.

Begin by thoroughly wiping the caps with a damp cloth or paper towel to remove any excess dirt. Once cleaned, gently snap off the stems, setting them aside, and use a small spoon to scoop out and discard the gills. The gills can give chili a muddy look and sometimes a bitter taste.

Then start chopping. You don't need to be too precise here. You’ll want to cut the mushrooms somewhat uniformly and ensure that the pieces are not too large (so they blend in), but other than that, you can haphazardly chop away.

I prefer to add the mushrooms to my chili when the ground meat is at least halfway browned. This helps me avoid burning them and also allows the mushrooms to begin absorbing the flavors and fat from the meat right away, along with the flavors of any other ingredients that go in at this point—in my kitchen, those are diced onion, minced garlic, and a whole lot of taco seasoning. It also gives the mushrooms enough time for their liquids to evaporate before you add the rest of the ingredients.

From there, you can follow the steps of your favorite chili recipe for an upgraded version that you’ll love. And your family will be none the wiser (unless you let them in on my, and now your, secret).