Celebrate Mushroom Monday: Vegan Mushroom Chilli Recipe!

Celebrate Mushroom Monday and a touch of chilli to ward off the chill with this delicious Vegan Mushroom Chilli Recipe.

This vegan mushroom chili is rich and velvety and packed with layers of flavour, just like a classic chili should be.

You’ll love this one-pot comfort food dish that can serve up to six people and is packed with plant protein and nutrient-dense black beans, lentils and cannellini beans. Try this recipe today to warm up during these freezing winter days all while bringing plenty of healthy & delicious goodness to the entire family.

Vegan Mushroom Chilli Recipe

Ingredients:

• 1 large brown onion, finely diced
• 2 stalks celery, sliced
• 1 medium carrot, grated
• 4 garlic cloves, 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 x 400g tins diced tomatoes
• 1 x 400g tin black beans, drained
• 1 x 400g tin lentils, drained
• 1 x 400g tin cannellini beans, drained
• 250ml mushroom stock
• 500g portabellini mushrooms
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Fresh coriander, roughly chopped
• Lime wedges, for serving
• Sliced avocado, for serving
• Pickled onions, for serving
• Brown rice, for serving
• Salt and pepper, to taste
• Olive oil, for cooking

Method:

1. Heat a drizzle of olive oil in a large Dutch oven.
2. Add the onion and cook until tender.
3. Add the celery, carrot and garlic. Cook until fragrant and beginning to soften.
4. Add the red pepper, chipotle chillies, cumin, oregano and paprika.
5. Cook for a few minutes, coating all the veg well in the spices.
6. Pour in the tinned tomatoes, all the drained legumes and the stock.
7. Bring to a simmer.
8. Simmer on low heat for 30 minutes to bring all the flavours together and reduce slightly.
9. Add a little stock or water if you reduce it too much.
10. Taste to adjust seasoning.
11. While the chilli cooks prepare the mushrooms.
12. Slice mushrooms into quarters.
13. Heat a drizzle of olive oil in a large frying pan.
14. Add the mushrooms and cook until they release all their water and are golden brown.
15. Just before finishing add the cumin and paprika. Toss to coat well.
16. When the chilli has sufficiently simmered add the mushrooms and stir through to combine.
17. Taste to adjust seasoning.
18. Serve generous spoonfuls of mushroom chilli over brown rice.
19. Top with fresh coriander, avocado and pickled onions.

Squeeze over some fresh lime juice and enjoy!