Mushroom and Black Bean Chilli: A Hearty, Easy Delight
This Mushroom and Black Bean Chilli is easy to make, perfect for students or anyone cooking for one. Enjoy a hearty meal with just a few ingredients.
Equipment
- Saucepan
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 225 g mushrooms, diced (~ 3 cups when diced)
- 2 cloves garlic, minced
- 400 g tin black beans, drained (240g, or ~ 1 ¼ cups, when drained)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne chilli pepper (or more to taste)
- ½ vegetable stock cube, crumbled
- 2 large tomatoes, diced
- Salt
- Black pepper
- To serve: rice, sour cream, grated cheese, fresh coriander (cilantro), etc. (optional)
Instructions
- Heat a dash of oil in a saucepan, and add the onion. Cook for a few minutes over a medium heat, stirring regularly, until the onion is soft and translucent. Add the mushrooms and garlic, and cook for a further 5-10 minutes, until soft.
- Add the tin of black beans, the spices, and the crumbled stock cube. There should be a bit of moisture in the pan from the mushrooms, but you can add a tablespoon or two of water if needed. Allow to cook, stirring occasionally, for at least 5 minutes, until the mixture looks thicker and richer.
- Add the diced tomatoes, and season to taste. You can also add some extra spice if needed. Cook for a few more minutes, until the tomatoes have softened.
- Serve with your choice of sides and toppings.
Notes
Nutritional information is approximate and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Nutrition
Serving: 1bowlCalories: 270kcalCarbohydrates: 43.9gProtein: 14.5gFat: 8.4gSaturated Fat: 1.2gSodium: 95mgPotassium: 1127mgFiber: 13.4gSugar: 9.4gCalcium: 50mgIron: 6.5mg
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