If using canned butter beans, drain and rinse and set aside. If making butter beans from scratch, cook in the Instant Pot for 35 minutes at high pressure and allow for natural release. For other ways to cook beans from scratch, check out this article on how to cook dried beans.

Use a fork to shred the oyster mushrooms. Set aside.

Preheat a medium-large pot over medium heat. Add chopped onion and dry saute for 3 to 4 minutes.

Stir in shredded oyster mushrooms, stir, and cook for 3 to 4 minutes.

Add chopped pasilla or poblano pepper, garlic, celery, oregano, cumin, coriander, and coconut aminos. Stir well to incorporate. Continue cooking for 3 to 4 minutes.

Finally, add corn, potatoes, cooked butter beans, and low-sodium vegetable broth (*see Pro-Tip below for a thicker chili consistency). Stir and partially cover the pot and cook for 10 to 12 minutes. Turn off the heat, secure the lid, and let it sit for at least 5 minutes before adding toppings and serving.

*Pro-Tip

For a thicker, creamier chili consistency, reserve 1 cup of cooked butter beans and blend with 1 cup of the low-sodium vegetable broth. Add the blended mixture into the pot and stir to incorporate.

Salt to taste and top with fresh chopped cilantro, jalapeno, sliced avocado, and lime juice. Enjoy!

Leftovers keep well in a covered container in the refrigerator for up to four days. This meal is freezer-friendly, making it great for meal prep. Store leftovers in a freezer-safe container in the refrigerator for up to four months.