Mushroom and black bean chilli
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Stuart West
Mushroom and black bean chilli
Porcini mushrooms, black beans and a splash of soy sauce bring umami depth to this hearty plant-based chilli. Any leftovers freeze well for another time.
Serves: 4
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (serving)
Calories
534Kcal
Fat
16gr
Saturates
4gr
Carbs
77gr
Sugars
12gr
Fibre
15gr
Protein
17gr
Salt
0.4gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 20g dried porcini mushrooms
- 1 tbsp vegetable oil
- 1 onion, chopped
- 200g chestnut mushrooms, sliced
- 2 garlic cloves, crushed
- 1 tsp hot paprika
- 2 tsp ground cumin
- ½ tsp dried oregano
- 2 x 400g tins black beans, rinsed and drained
- 2 x 400g tins chopped tomatoes
- 250g basmati rice, rinsed
- 2 tsp dark soy sauce
To serve
- about 100ml Oatly creamy oat fraiche
- 1 avocado, stoned and diced
- 1 lime, cut into wedges
Step by step
- Put the porcini mushrooms in a heatproof bowl, pour over 125ml just-boiled water and set aside to soak for 15-20 minutes.
- Meanwhile, heat the oil in a large saucepan or casserole. Fry the onion with a pinch of salt for 5 minutes over a medium-low heat until softened. Increase the heat, stir in the chestnut mushrooms and fry for a further 5 minutes. Add the garlic and spices, then cook for a further 2 minutes, stirring. Scoop out the soaked porcini mushrooms with a slotted spoon and chop. Add to the pan with the soaking liquid, black beans and tinned tomatoes. Bring to the boil, then reduce the heat and bubble for 30-35 minutes, until the sauce has thickened.
- Meanwhile, put the rice in a medium saucepan with 500ml cold water. Bring to the boil, then reduce the heat to very low, cover with a lid and cook for 10 minutes, undisturbed. Remove from the heat and leave to stand for about 10 minutes.
- Stir the soy sauce into the chilli. Divide the rice among bowls, spoon over the chilli and serve with the oat fraiche, diced avocado and lime wedges.
