A recipe has no soul. You, as the cook, must bring soul to the recipe … Check This Amazing Recipe: Black bean chilli with pulled mushrooms
How to Make Black bean chilli with pulled mushrooms
Preparation time:
less than 30 mins
Cooking time:
1 to 2 hours
Serves:
Serves 4
Dietary:
Vegetarian
Ingredients
- 1–2 tbsp extra virgin olive oil
- 1 red onion
- 1 tsp ground cumin
- 1½ tsp hot smoked paprika
- 400g tin chopped tomatoes
- 400g tin black beans
- 300g/10½oz sweet potatoes
- 198g can sweetcorn
- 450g/1lb mushrooms
- 3 tbsp maple syrup
- flaked sea salt and freshly ground black pepper
To serve
- sliced avocado
- onion
- tomatoes, chopped
- fresh coriander
- freshly cooked brown basmati and wild rice
- coconut
Method
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Heat the oil in a large, shallow casserole or wide-based saucepan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the cumin and 1 teaspoon of the paprika and cook for a few seconds, stirring.
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Add the tomatoes, black beans, sweet potato, sweetcorn and 400ml /14fl oz cold water. Bring to a gentle simmer, then cover with a lid and cook over a low heat for 30 minutes, or until the sweet potato is tender. Remove the lid and stir the chilli occasionally as it cooks.
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Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Use two forks to the rip the mushrooms into thin strands – particularly the stalks. Scatter over the baking tray and cook for 20 minutes.
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Mix the maple syrup with the remaining half teaspoon of paprika. Remove the mushrooms from the oven and drizzle with the maple syrup. Season with salt and a good grinding of pepper. Toss lightly and return to the oven for a further 15 minutes, or until crispy and sticky.
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Take the lid off the beans and simmer the sauce until rich and thick, stirring constantly. Top with the ‘pulled’ mushrooms and serve.
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Serve the chilli topped with sliced avocado, onion, tomatoes and coriander. If liked, add cooked brown basmati and wild rice and coconut yoghurt on the side.
