Three Bean Chilli

  • Serves: 4
  • Prep: 10 minutes
  • Cook: 1hour
Picture of chilli

Ingredients

  • 250g chestnut mushrooms
  • 1 onion, roughly chopped
  • 1 red pepper, roughly chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon chipotle chilli flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 x 400g tin of cannellini beans
  • 1 x 400g tin of black beans
  • 1 x 400g tin of kidney beans
  • 2 x 400g tin of chopped tomatoes
  • 200ml vegetable stock
  • Coriander leaves, to garnish

Salsa

  • 1 avocado roughly chopped
  • 1 lime, juice only
  • 1/2 red onion, finely chopped
  • 1 teaspoon sea salt

To serve

  • Coconut yoghurt
  • Tortillas or nacho chips

Method

  1. Preheat the oven to 180c fan / 200c / gas 6
  2. Mix the mushrooms, onion and red pepper with the spices, salt and olive oil in a large, deep roasting tin. Transfer to the oven and roast for 25 minutes.
  3. Drain and rinse all the beans and add to the tin with the chopped tomatoes and stock. Give everything a good stir, then return to the oven and cook, uncovered for 35 minutes.
  4. Just befone the chilli is ready, mix the chopped avocado with the lime juice, red onion and sea salt to taste. Serve the chilli scattered with coriander leaves, with the avocado salsa, and with yoghurt and tortillas or nachos alongside.