Chilli is such a beautifully nourishing and warming meal and our plant-based version is no exception. This is a great dish to prepare on a Sunday and keep stored in the fridge or freezer to enjoy on those cool winter evenings when wholesome comfort food is the name of the (menu) game.
2 tbsp extra virgin olive oil
3 cup (400g) button mushrooms, chopped or blitzed into pieces
1 brown onion, diced
2 clove garlic, minced
1 carrot, diced
1 tbsp ground cumin
1 tbsp paprika
2 tsp turmeric
1 tsp cinnamon
1 tsp chilli flakes
sea salt & black pepper
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1 400g (14.1oz) tin lentils, rinsed and drained
1 400g (14.1oz) tin kidney beans, rinsed and drained
1 400g (14.1oz) tin diced tomato, no added salt
1 tbsp tomato paste, no added sugar
1 cup (180g) brown rice, or quinoa
6 leaves silverbeet, or kale, stems removed and blanched
1 avocado, diced
1 lime, in wedges
1 red chilli, or chilli flakes
- Heat the olive oil in a large non-stick frying pan over medium heat. Add the diced brown onion, garlic and carrot and sauté for 2-3 mins. Add the spices and chopped mushrooms and sauté for a further 2 minutes or until fragrant. Season with sea salt and pepper.
- Pour in the lentils, kidney beans, tinned tomatoes and 1 tbsp tomato paste. Stir to combine. Bring the chilli to a gentle boil before reducing the heat and simmering for a minimum of 20 minutes.
- Whilst the chilli is simmering, cook the brown rice, or quinoa, as per the packet instructions.
- Serve the mushroom chilli with the rice or quinoa, blanched greens, diced avocado, lime wedges and diced chilli.
- Keep any leftover chilli stored in an airtight container for 3-4 days. It also freezes well.
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