Vegan Mushroom Chilli
A traditional meal recreated for a vegan friendly family dish.
Ingredients
For the chilli
- 1 large brown onion finely diced
- 2 stalks celery sliced
- 1 medium carrot grated
- 4 cloves garlic minced
- 1 red pepper diced
- 2 whole chipotle chillies in adobo sauce
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 2 tins diced tomatoes
- 1 tin black beans drained
- 1 tin lentils drained
- 1 tin cannellini beans drained
- 250 ml mushroom stock
- 500 tg portabellini mushrooms
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Olive oil, for cooking
For serving
- Fresh coriander roughly chopped
- Lime wedges
- Sliced avocado
- Pickled onions
- Brown rice
Instructions
For the main
- Heat a drizzle of olive oil in a large Dutch oven. Add the onion and cook until tender. Add the celery, carrot and garlic. Cook until fragrant and beginning to soften.
- Add the red pepper, chipotle chillies, cumin, oregano and paprika. Cook for a few minutes, coating all the veg well in the spices.
- Pour in the tinned tomatoes, all the drained legumes and the stock. Bring to a simmer.
- Simmer on low heat for 30 minutes to bring all the flavours together and reduce slightly. Add a little stock or water if you reduce it too much. Taste to adjust seasoning.
- While the chilli cooks prepare the mushrooms. Slice mushrooms into quarters. Heat a drizzle of olive oil in a large frying pan. Add the mushrooms and cook until they release all their water and are golden brown.
- Just before finishing add the cumin and paprika. Toss to coat well.
- When the chilli has sufficiently simmered add the mushrooms and stir through to combine. Taste to adjust seasoning
- Serve generous spoonfuls of mushroom chilli over brown rice. Top with fresh coriander, avocado and pickled onions.
- Squeeze over some fresh lime juice and enjoy!