Mushroom Chilli
Prep time: 45 mins | Serves: 4-6
Ingredients: Ingredients:
30g olive oil
200g onion, finely diced
120g carrot, finely diced
120g celery, finely diced
20g garlic, finely chopped
500g chestnut mushrooms, finely chopped
15g smoked paprika
5g ground cumin
5g ground coriander
2g chilli flakes
30g tomato purée
400g chopped tomatoes
400g red kidney beans, (drained)
400g black beans, (drained)
250g vegetable stock
15g soy sauce
10g cocoa powder (optional, for depth)
5g brown sugar
4g sea salt (plus extra to taste)
1g freshly ground black pepper
15g fresh coriander, chopped
10g lime juice
Method:
Place a large heavy-based pan over medium heat and add the olive oil. Add the onion, carrot and celery with a pinch of salt. Cook gently for 8–10 minutes until softened and lightly caramelised. This builds your flavour foundation.
Add the garlic and cook for 1 minute until fragrant.
Increase the heat slightly and add the finely chopped mushrooms. Spread them out and allow them to cook undisturbed for 3–4 minutes to encourage browning. Stir and continue cooking for another 6–8 minutes until most of their moisture has evaporated and they look rich and deeply coloured. This is your “meaty” texture.
Add the smoked paprika, cumin, coriander and chilli flakes. Stir well and toast the spices for 60–90 seconds until aromatic.
Stir in the tomato purée and cook for 2 minutes to remove any raw acidity and deepen the flavour.
Add the chopped tomatoes, kidney beans, black beans and vegetable stock. Stir thoroughly, scraping the base of the pan.
Add the soy sauce, cocoa powder (if using) and brown sugar. Bring to a gentle simmer.
Reduce to low and cook uncovered for 15–20 minutes, stirring occasionally, until thick, glossy and rich. If it thickens too much, add a splash of water.
Finish with sea salt, black pepper, lime juice and fresh coriander.
Taste and adjust seasoning if needed — more salt for depth, chilli for heat, or lime for brightness.
Storage:
Allow to cool completely before storing in an airtight container in the refrigerator for up to 4 days. Freezes beautifully for up to 1 month. Reheat gently until piping hot. Flavours intensify overnight.
