Vegetarian mushroom chilli
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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- vegetable oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp smoked paprika
- 1 tsp chilli powder
- 500g mushroomscut into pieces (a mix of portobello, chestnut and button
- 2 cloves garlicsliced
- 400g tin chopped tomatoes
- 400g tin kidney beansdrained and rinsed
- 4 tbsp half-fat soured cream
- 1/2 limezested and juiced
- cooked basmati and wild riceto serve
Nutrition: per serving
- kcal180low
- fat6.4g
- saturates0.3g
- carbs14.9g
- sugars6.2g
- fibre8.7g
- protein11.2ghigh
- salt0.1g
Method
step 1
Heat 2 tsp vegetable oil in a pan and add the spices.
step 2
Fry for 1 minute then add the mushrooms and fry for 2-3 minutes.
step 3
Add the sliced garlic and fry for another minute.
step 4
Tip in the chopped tomatoes, half a tin of water and the kidney beans. Season and bring to a boil.
step 5
Lower the heat and simmer for 20 minutes until thickened.
step 6
In a small bowl, mix the soured cream, lime zest and juice with 1 tbsp of water.
step 7
Serve the chilli with basmati and wild rice, and a drizzle of the soured cream.
