This one pot, no fuss, healthy, rich and earthy chilli is, without a doubt, a crowd pleaser. If you hold off the sour cream and cheese to serve it’s also a delicious vegan meal! It’s certainly something I love to make, and I have a few variations depending on what ingredients I’ve got around the house.
Fortunately for us, at the moment we have some really delicious mushrooms that bring a rich and sumptous flavour to anything you add them to, so I had to go for this classic vegan mushroom-bean chilli!
The mushrooms in question are foraged Boletus edulis mushrooms, hand picked and hand dried. The recipe would, of course, work with any mushrooms, and normally I don’t have these mushrooms around because I use them up so quickly but I’ll still make this recipe because it’s still delicious! The next best thing would be portabello mushrooms – which have a similar deep flavour and are widely available in supermarkets. Or experiement with the dried mushrooms available in all supermarkets!
This recipe is also not intended to be challenging in anyway, in fact, in terms of cooking it all happens in a single pot and really there are only two stages. Everything will be heated and cooked in under 15 minutes if you’re in a rush!
Preparation time – 10 minutes
Cooking time – around 15 minutes
Serves – at least four
Calories per serving – around 300 calories
Difficulty – easy easy easy
- 30g of dried mushrooms or 300g of fresh mushrooms
- 400g tin of beans – pinto/haricot/kidney are all good, I used haricot today
- 400g tin of chopped tomatoes, or 5-6 medium fresh tomatoes chopped finely
- 1 cup of stock OR 1 cup of water retained from rehydrating your mushrooms
- 120g of sweetcorn
- 1 medium onion
- 2-3 garlic cloves
- 1 tsp cumin
- 2 heaped tsps of smokey paprika
- a pinch to 1 tsp of chilli flakes depending on your preference
- 3 tsp of dried oregano
- salt and pepper to taste
- 1 tbsp olive oil
Sour cream, grated manchego cheese, and rice and/or flat breads to serve
- Roughly chop your onion and crush your garlic. Add to a big pan with your oil and heat until transluscent.
- If using rehydrated mushrooms, hydrate them now according to the packet instructinos. Reserve a cup of the rehydrating water to add to the chilli later.
- Add all the other ingredients and simmer away, stirring occasionally.
- If it looks a little dry add some stock or mushroom water to loosen and continue to cook for 15 minutes, tasting occasionally and adjusting spices as you see fit!
- Serve at the table topped with a big dollop of sour cream and if you have it some grated manchego (or other hard salty) cheese.
As discussed above, sour cream and grated manchego cheese are great. And a simple steamed or boiled rice, or tortillas are classics. Guacamole is obviously delicious too!!
I served it today with simple steamed rice, and the other day I served it with citrus avocado rice (I toned down the chilli a bit to allow more of the citrus to come through)!