BOSH! Bean Chipotle Chilli
Smoky, spicy, and seriously satisfying. This black bean chipotle chilli is loaded with meaty mushrooms and a fresh avo lime yoghurt. Ready in 30 mins its packed full of flavour and a great weekend dinner - check out the recipe below!
Serves
Ingredients
For the Pulled Mushrooms
<item-todo-done>400g oyster mushrooms<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 tbsp chipotle paste<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>1 tsp onion powder<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Black Bean Chilli
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>10g fresh coriander<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 tbsp tomato paste<item-todo-done><item-todo-done>2 tsp ground cumin<item-todo-done><item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 tsp oregano<item-todo-done><item-todo-done>1 400g tin of tomatoes<item-todo-done><item-todo-done>550g black beans<item-todo-done><item-todo-done>250ml vegetable stock<item-todo-done><item-todo-done>1 tbsp chipotle paste<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 red chilli<item-todo-done>
For the avocado cream
<item-todo-done>1 avocado<item-todo-done><item-todo-done>100g plant-based yoghurt<item-todo-done><item-todo-done>1 lime<item-todo-done>
Before you start
Oven 190C | Baking tray lined with baking paper
Bake the mushrooms
- In a large bowl, mix the olive oil, soy sauce, maple syrup, smoked paprika, chipotle chilli powder, garlic powder, onion powder, salt, and pepper
- Shred the mushrooms into thin strips and place in the bowl
- Toss the shredded mushrooms in the marinade until they’re fully coated
- Let them sit for 10-15 minutes to absorb the flavours
- Spread the marinated mushrooms on a lined baking sheet and roast for 20-25 minutes, flipping halfway through, until crispy and caramelised on the edges
Prep the veg
- Peel, trim and finely chop the onion
- Peel and mince the garlic
- Peel and dice the carrot
- Dice the pepper
- Rip the coriander stems from the leaves and finely chop the stems, saving the leaves for later
- Finely slice the red chilli
Make the chilli
- In a large pan, heat the olive oil over medium heat
- Add the onion, coriander stems, pepper and carrot
- Sauté for 5-7 minutes, until softened and starting to caramelize
- Stir in the garlic, tomato paste, cumin, ground coriander, smoked paprika, and oregano
- Cook for another 2 minutes, allowing the spices to toast and become fragrant
- Add the diced tomatoes, black beans, vegetable stock, chipotle paste, soy sauce, and maple syrup
- Stir everything to combine
- Bring the chilli to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally, until the flavors meld and the chili thickens
- Juice in half the lime and taste to season with salt, pepper, or more chipotle if needed
Make the avocado cream
- Scoop out the avocado flesh and palace in a blender
- Add the remaining lime juice, yoghurt and half the coriander leaves
- Blend until smooth and creamy
Serve
- Drizzle over the avocado cream, top with the chipotle mushrooms and remaining coriander leaves to serve with the sliced red chilli