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Chilli Con Fungi

Chilli Con Fungi

A rich, smoky mushroom and bean chilli with a gentle kick, ready in one pan.

50 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep35 mins cook50 mins total

  1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 6–8 minutes until softened and lightly golden.

  2. Stir in the garlic and chilli and cook for 1 minute. Add the mushrooms and cook for 6–8 minutes, stirring, until browned and their moisture has cooked away.

  3. Add the cumin and smoked paprika and stir for 30 seconds to coat the mushrooms. Mix in the tomato purée.

  4. Pour in the chopped tomatoes and vegetable stock, then add the kidney beans. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally, until thick.

  5. Taste and season with salt, pepper and the lime juice. Scatter over the coriander and serve with rice, baked potatoes or warm tortillas.

Notes

Serve with rice, baked potatoes or warm tortillas.
About this recipe

This hearty vegetarian chilli swaps meat for browned mushrooms and kidney beans, with smoked paprika, cumin and lime for plenty of depth.

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