Mushroom and black bean chilli

A delicious and simple veggie chilli recipe. I like to serve this with a rice, some thin slices of raw red onion and grated Cheddar.

Serves 4

Ingredients Equipment to have ready
2 tbsp olive oil Chopping board
1 red onion, finely chopped Sharp knife
600g mushrooms – 200g blitzed, 200g small ones quartered, 200g sliced Saute/casserole pan with lid
2 cloves garlic, finely chopped Teaspoon measure or teaspoon
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1 tsp ground coriander
2 tsp paprika
1/2 tsp chipotle chilli powder (or 1tsp chipotle sauce or paste)
400g tin of chopped tomatoes
1/2 tin vegetable stock
100g dried red lentils
1 can black beans, drained and rinsed
Salt and pepper


  1. Heat a saute/casserole pan over a low heat. Add the oil and gently sweat the onions until soft and translucent.
  2. Turn up the heat and add the mushrooms. Season with black pepper and cook, stirring occasionally, until the liquid from the mushrooms has evaporated.
  3. Turn down the heat and add the garlic and spices then cook for a minute or two whilst stirring so they don’t burn.
  4. Add the tinned tomatoes and stock. Stir well before adding the lentils and beans. Mix well and bring to the boil.
  5. Turn down the heat to as low as possible and simmer with the lid on for 30 minutes. If you can leave it longer (1 – 1.5 hours, all the better).
  6. If there’s still a lot of liquid, remove the lid and reduce the sauce until thick.
  7. Check the seasoning and adjust as needed.