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Mushroom Chilli

Mushroom Chilli


For 2


  • 30 ml olive oil
  • 1 large onion, chopped
  • 2 cloves of garlic, crushed
  • 1 green pepper, roughly chopped
  • 250 g portabella mushroom, roughly chopped
  • 10 ml ground cumin or just curry powder
  • 5 ml chili powder & paprika
  • 400 g can chopped tomatoes or 2 diced tomatoes
  • 1 small can(s) tomato paste
  • 400 g can(s) of red kidney beans, drained and rinsed
  • 1 pinch of sugar & salt and pepper to taste

Mushroom Chilli Method

  1. Heat oil and fry the onion for 3 minutes until soft.
    Add the garlic, green pepper and mushrooms and fry for a further 3 minutes until the mushrooms are tinged brown.
    Add the spices and cook, stirring for 30 seconds.
    Add the tomatoes, paste, beans and sugar, and then bring to the boil. Season to taste.
    Turn down the heat and simmer gently for 20 minutes or until the sauce has thickened and reduced
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