Black Bean Mushroom Chilli by Rhiannon Lambert

Ingredients (serves 4):

• 2 tbsp olive oil
• 2 white onions, finely diced
• 4 garlic cloves, finely chopped
• 250g chestnut mushrooms, thinly sliced
• 50g button mushrooms, thinly sliced
• 2 tsp smoked paprika
• 2 tsp chilli flakes (to taste)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1⁄4 tsp cayenne pepper
• 1 carrot grated
• 2 x 400g tins black beans, drained and rinsed
• 1 x 400g tin chopped tomatoes
• 200ml vegetable stock
• Juice of 1 lime
• Handful of coriander
• A pinch of salt and black pepper

Method:

• In a large pan or frying pan with a lid, warm the olive oil over a medium heat.
• Add the onions with a pinch of salt and sauté until softened, about 3–4 minutes.
• Add the garlic and cook for a further minute before adding the mushrooms.
• Increase the heat a little and cook the mushrooms for 5–10 minutes until they have browned.
• Now add all the spices, allowing them to toast and coat all the ingredients.
• Then add the grated carrot, beans, tomatoes and the stock. Bring to the boil then reduce to a simmer, cover and cook over a low heat for 30–60 minutes, stirring from time to time (a longer cooking time is best for a richer flavour).
• Remove the lid for the last 5 minutes of cooking to allow some of the excess liquid to evaporate and for the chilli to thicken.
• Add the lime juice and season to taste. Serve with brown rice and top with sliced chillies, diced avocado and lime wedges. Roughly tear over the coriander.