Cowboy Chilli Trash Browns
Okay, we are genuinely obsessed with this one. It's a smoky, spicy cowboy chilli piled high on crispy, golden trash browns and it's the kind of meal that makes you do a little happy dance in the kitchen. The chilli is rich and hearty with grated mushrooms and pinto beans giving it this incredible meaty depth, and those trash browns are crunchy on the outside and fluffy in the middle. We made this as part of our GRUBBY collab and honestly it's become a regular in both our houses. If you're looking for something properly satisfying to make tonight, this is the one.
Before You Start
- Sieve
- Grater (for mushrooms & potatoes)
- Large deep-sided frying pan
- Oven tray
Ingredients
- 1 onion
- 3 garlic cloves
- 200g chestnut mushrooms
- 1 tsp cumin
- 2 tsp smoked paprika
- 1 x 400g can of pinto beans
- 1 x 400g can of chopped tomatoes
- 3 potatoes
- 50g plant-based butter
- vegetable oil for frying
- 100g coconut yoghurt
- 1 handful of coriander
- Salt & pepper to taste
Method
Start the base
- Finely dice the onion and 2 cloves of garlic and fry with a drizzle of oil over a medium heat for 3 - 4 minutes
- Coarsely grate the mushrooms and add to the pan and cook for 5 - 6 minutes, stirring occasionally
- Then add the paprika and cumin and stir through for a minute
- Add in the tomatoes and pinto beans, season with salt and pepper and stir well, leave to simmer for 10 - 15 minutes
Make the trash browns
- Peel and grate the remaining garlic clove
- Peel and grate the potatoes and pop them into a sieve over the sink, squeeze out as much liquid as you can with your hands and then place them into a clean, dry bowl and season with salt and pepper
- Pour melted plant-based butter (use 1 tablespoon of oil if you don't have any) over the potatoes and mixed well with 1 clove of garlic, stir until it’s all combined
Fry the trash browns
- Pre-heat a large deep sided frying pan over a medium heat with enough vegetable oil to cover the bottom of the pan
- Get a heaped tablespoon of the potato mixture and drop it into the hot oil, using the back of the spoon spread the potato around to create a thin potato fritter
- Cook on one side until golden brown, this should take about 3 - 4 minutes. Once brown, carefully flip the potato over and repeat the process, once cooked, place onto an oven tray
- Repeat until all of the mixture is done
Finish to the dish
- To serve, place the hash browns on a plate and spoon over the chilli
- Top with a dollop of coconut yoghurt and chopped coriander
Tips & Variations
- Get the trash browns crispy: Make sure you squeeze as much moisture out of the grated potato as you possibly can before cooking. The drier they are, the crunchier they'll get. We use a clean tea towel and really wring them out.
- Spice it up: If you like heat, add a pinch of cayenne or a chopped fresh chilli in with the paprika and cumin. Henry always throws in a bit extra smoked paprika too because why not.
- Make it a feast: This is brilliant topped with vegan sour cream, sliced jalapeños, fresh coriander, and a squeeze of lime. The more toppings the better honestly.
Why This Works
The trick is grating the mushrooms rather than chopping them. It sounds a bit odd but trust us on this one, they break down into the chilli and give it this incredible savoury richness that makes it taste like it's been cooking for hours. And letting the chilli simmer while you make the trash browns means all those spices really get to do their thing.