Mushroom Chilli
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600 g white mushrooms (halved)
- • 1 medium red onion (peeled and finely chopped)
- • 3 garlic cloves (peeled and crushed)
- • 1 medium red pepper (deseeded and finely diced)
- • 2 tsp mild chilli powder
- • 1 tsp smoked paprika
- • 1 tsp ground cumin
- • 1 tsp ground coriander
- • 1/4 tsp ground cinnamon
- • 400 g tin chopped tomatoes
- • 400 g tin red kidney beans in water (rinsed and drained)
- • 2 red wine stock pots
- • 1 tbsp tomato puree
- • 1 tbsp Henderson's relish
- • 1 tsp balsamic vinegar
- • 2 tsp hot pepper sauce
- • 2 tsp dark soy sauce
- • a handful of fresh coriander leaves (stalks removed and roughly chopped)
- • salt and black pepper (to taste)
- • low-calorie cooking spray
Preparation Steps
Place the mushrooms in a food processor and blitz finely; you may have to do this in several batches, depending on the size of your food processor. If you don't have a food processor, chop the mushrooms finely.
Spray a large, deep frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic and red pepper and cook for 10 minutes, stirring occasionally, until softening.
Add the mild chilli powder, smoked paprika, ground cumin, ground coriander and ground cinnamon. Stir in and cook for 1-2 minutes.
Add the finely blitzed or finely chopped mushrooms and stir well. Simmer, uncovered, for 10 minutes over a medium heat until the juices from the mushrooms have been released.
Lower the heat and stir in the chopped tomatoes, red kidney beans, stock pots, tomato puree, Henderson's relish, balsamic vinegar, hot pepper sauce and soy sauce. Partially cover and simmer gently for about 20 minutes, or until the vegetables are soft and the mixture has thickened.
Stir in the fresh coriander leaves, taste and season with salt and black pepper if needed. Serve with a small portion of basmati rice or with other accompaniments of choice. If wished, serve with a dollop of plain yoghurt on top.