Mushroom chilli with lime sour cream

Mushroom chilli with lime sour cream

20 mins Prep · 30 mins Cook

This moreish vegetarian chilli with mixed mushrooms is everything a chilli promises, minus the meat. Pair it with lime-laced sour cream for a dash of coolness and creaminess

Top tip: Batch cook and freeze this recipe to enjoy later

Created by Spinneys
Prep time 20 minutes
Cook time 30 minutes
Serves 4
Cuisine Mexican
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 270
Fat 10.5g
Saturates 3.9g
Protein 13g
Carbs 33.6g
Sugars 7.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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To make the mushroom chilli, slice the mushrooms and peel and slice the garlic.


Heat the olive oil in a large pan placed over a high heat. When the oil starts smoking, add the mushrooms and sauté until golden and caramelised – approx.10 minutes.


Add the garlic and sauté for 1 minute before adding the cumin, coriander, paprika and chilli.


Add the tinned tomatoes, fill the empty tin with water then tip that into the chilli along with the kidney beans (or black beans).


Season with the salt and pepper and simmer for 20 minutes.


To make the lime sour cream, zest and juice the lime then combine both with the sour cream in a bowl.


Serve the chilli drizzled with the sour cream.