Vegetarian and looking for a dish that’s tasty with just the right amount of heat? Then look no further…
MUSHROOM CHILLI
Ingredients:
- 30ml olive oil
- 1 large onion, chopped
- 2 cloves of garlic, crushed
- 1 green pepper, roughly chopped
- 250g portabella mushrooms, roughly chopped
- 10ml curry powder
- 5ml chilli powder
- 5ml paprika
- 400g tin chopped tomatoes or 2 diced tomatoes
- small tin tomato paste
- 400g tin red kidney beans, drained and rinsed
- a pinch of sugar, salt and pepper to taste
To make:
In a pan heat oil and fry onion for 3 minutes until soft. Add garlic, green pepper and mushrooms, fry for a further 3 minutes until mushrooms are tinged brown.
Add spices and cook, stirring for 30 seconds. Add tomatoes, paste, beans and sugar, then bring to the boil. Season to taste.
Reduce heat and simmer gently for 20 minutes or until the sauce has thickened and reduced. Serve as a main course with fresh bread or as a side. Serves 2.