RECIPE: Mushroom, Pepper and Bean Chilli

This is all you want and more for a filling and warming meal, that’s full of flavour! It’s easy and quick enough that you can make it as a mid-week supper, but you can also make a big batch to freeze over the weekend and you’ve got your week’s lunch sorted – put it in wraps, with rice or on top of veggies. So follow this recipe for a delicious and easy vegan chilli…

INGREDIENTS:

  • IMG_01821 tbsp olive oil
  • 1 red onion (roughly chopped)
  • 3 peppers (roughly chopped – red, orange or yellow)
  • 200g baby mushrooms (sliced)
  • 2 cloves garlic (crushed)
  • 1-2 tbsp cumin (yes that’s right – tablespoons)
  • 1-2 tbsp paprika
  • pinch of chilli powder as desired
  • 400g tin chopped tomatoes
  • 200ml of vegetable stock/boiling water

METHOD:

1. Heat the oil in a large and deep frying pan for one minute on a high heat.

2. Add the onions and peppers and cook for 10 minutes on a medium heat. Add the mushrooms and cook for another 6 minutes until cooked through.

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3. Next add the garlic and spices and stir continuously for a minute (add a little water if the mixture starts to stick).

4. Add the tomatoes and stock, bring to the boil then simmer for 15 minutes or until the chilli has thickened.

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5. Season to taste and serve with rice, quinoa, in burritos or by itself!

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This chilli is fantastic with a big dollop of guacamole or houmous and lots of green veggies – enjoy!

Lots of love,

Sunny Kitty

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2 Comments Add yours

  1. pinkiebag says:

    Delicious, a perfect winter warmer, Chloe.
    https://pinkiebag.com/

    Liked by 1 person

    1. Sunny Kitty says:

      Thanks so much – try it, you won’t regret it!

      Liked by 1 person

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