Mushroom and Black Bean Chilli

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Calories: ~320 kcal per serving

Ingredients:

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 250g mushrooms, sliced (button, chestnut, or cremini)

• 1 can (400g) black beans, drained and rinsed

• 1 can (400g) chopped tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder (adjust to taste)

• 1/2 teaspoon dried oregano

• 250ml vegetable stock

• Salt and black pepper, to taste

• Fresh coriander or parsley, for garnish

• Optional: lime wedges, avocado, or sour cream for serving

Instructions:

1. Sauté the vegetables:
   Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3–4 minutes until soft. Add bell pepper and mushrooms and cook for another 5–7 minutes until mushrooms release their moisture and soften.

2. Add spices and tomato:
   Stir in cumin, smoked paprika, chili powder, and oregano. Cook for 1 minute to release the aromas. Add tomato paste and chopped tomatoes, stirring to combine.

3. Add beans and simmer:
   Add black beans and vegetable stock. Bring to a boil, then reduce heat and simmer gently for 20–25 minutes, uncovered, stirring occasionally. The chili should thicken and flavors meld.

4. Season and serve:
   Taste and adjust salt, pepper, and chili if needed. Serve hot, garnished with fresh coriander or parsley. Optionally, serve with lime wedges, avocado slices, or a dollop of sour cream.