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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFTo 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.
