Now that autumn is upon us, I’m looking forward to cosy winter stews, soups and chilli. In this chilli recipe, I’m using mushrooms which offer a convincingly similar texture to a conventional beef chilli. I’m not totally veggie, but I have taken steps to increase my plant consumption by getting more creative with my cooking. Mushrooms also count as one of your 5-a-day and are a source of Folic Acid, B5 and B2 vitamins. If you’re not willing to forgo meat completely, you can always change this into a blended meat recipe with 1/2 meat and 1/2 mushroom. For more mushroom recipes visit www.justaddmushrooms.com
Mushroom + bean chilliPrint This
- 250g mushrooms
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 large carrot, peeled + chopped
- 1 onion, diced
- 2 cloves garlic, finely chopped/grated
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp chilli powder
- 1 tsp cumin
- 1 can kidney beans, drained + rinsed
- 1 can chopped tomatoes
- Salt and pepper, to season
- TO SERVE
- 250g pack of quinoa or rice
- 120g of tender stem broccoli
Start by prepping your veggies.
Place the mushrooms in a food processor and blitz for 1-2 minutes until minced. If you don’t have a processor then simply dice into small pieces using a knife.
Heat the oil in a large frying pan. Add the onion, garlic, and spices and cook for 2-3 minutes. Then add the mushroom and fry for a further 3-5 mins.
Next add the chopped vegetables, kidney beans, and tin of chopped tomatoes. Bring to the boil and then lower the heat and simmer for 20 minutes until thickened. Season with salt and pepper.
Cook the quinoa/rice as per packet instructions. Steam the broccoli in a small pot with a lid. Place 1 inch of water in the saucepan and bring to a simmer for 3-4 minutes. Drain and set aside.
Divide the chilli, broccoli and quinoa/rice between 3 lunchboxes.