Vegetarian mushroom chilli

    Vegetarian mushroom chilli

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    About this recipe: Bulk up a vegetarian chilli and add extra flavour by using meaty portabello mushrooms. Serve with soured cream, if you like.

    Serves: 6 

    • 2 tablespoons extra virgin olive oil
    • 2 medium onions, diced
    • 2 cloves garlic, chopped
    • 1 tablespoon chilli powder
    • 1/4 teaspoon ground cayenne pepper
    • 600g portabello mushrooms, cut into 2cm chunks
    • 2 (400g) tins chopped tomatoes
    • 500g cooked red kidney beans
    • salt to taste
    • freshly ground black pepper

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Heat the oil in a large pot over medium heat, and cook the onions until they have softened. Stir in the garlic, chilli powder and red cayenne pepper. Stir the mushrooms into the frying pan, and continue cooking, stirring frequently, 10 minutes, or until tender. Let any liquid evaporate.
    2. Pour the tomatoes and beans into the frying pan. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.
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