Black bean chilli with pulled mushrooms
This chilli is topped with a vegan take on pulled pork. Use a mixture of shiitake and closed-cup mushrooms for taste and texture.
Each serving provides 306 kcal, 9g protein, 41g carbohydrates (of which 22g sugars), 10g fat (of which 1.5g saturates), 9g fibre and 0.4g salt.
- 1–2 tbsp extra virgin olive oil
- 1 red onion, thinly sliced
- 1 tsp ground cumin
- 1½ tsp hot smoked paprika
- 400g tin chopped tomatoes
- 400g tin black beans in water, drained and rinsed
- 300g/10½oz sweet potatoes (1 large potato), scrubbed (do not peel) and cut into 2.5cm/1in chunks
- 198g can sweetcorn, drained
- 450g/1lb mushrooms
- 3 tbsp maple syrup
- flaked sea salt and freshly ground black pepper
Heat the oil in a large, shallow casserole or wide-based saucepan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the cumin and 1 teaspoon of the paprika and cook for a few seconds, stirring.
Add the tomatoes, black beans, sweet potato, sweetcorn and 400ml /14fl oz cold water. Bring to a gentle simmer, then cover with a lid and cook over a low heat for 30 minutes, or until the sweet potato is tender. Remove the lid and stir the chilli occasionally as it cooks.
Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Use two forks to the rip the mushrooms into thin strands – particularly the stalks. Scatter over the baking tray and cook for 20 minutes.
Mix the maple syrup with the remaining half teaspoon of paprika. Remove the mushrooms from the oven and drizzle with the maple syrup. Season with salt and a good grinding of pepper. Toss lightly and return to the oven for a further 15 minutes, or until crispy and sticky.
Take the lid off the beans and simmer the sauce until rich and thick, stirring constantly. Top with the ‘pulled’ mushrooms and serve.
Serve the chilli topped with sliced avocado, onion, tomatoes and coriander. If liked, add cooked brown basmati and wild rice and coconut yoghurt on the side.