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BOSH! Bean Chipotle Chilli

  • Not too tricky
  • 0:40 m
  • 27 ingredients

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: 4

Ingredients

For the Pulled Mushrooms

  • 400g oyster mushrooms
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1 tbsp chipotle paste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste

For the Black Bean Chilli

  • 1 tbsp olive oil
  • 1 onion
  • 1 red bell pepper
  • 1 carrot
  • 10g fresh coriander
  • 3 cloves of garlic
  • 1 tbsp tomato paste
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 400g tin of tomatoes
  • 550g black beans
  • 250ml vegetable stock
  • 1 tbsp chipotle paste
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 red chilli

For the avocado cream

  • 1 avocado
  • 100g plant-based yoghurt
  • 1 lime

Before you start

Oven 190C | Baking tray lined with baking paper

Step 1

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

Ingredients

  • 400g oyster mushrooms
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1 tbsp chipotle paste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste

Step 2

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

Ingredients

  • 1 onion
  • 1 red bell pepper
  • 1 carrot
  • 10g fresh coriander
  • 3 cloves of garlic
  • 1 red chilli

Step 3

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

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 400g tin of tomatoes
  • 550g black beans
  • 250ml vegetable stock
  • 1 tbsp chipotle paste
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup

Step 4

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

Ingredients

  • 1 avocado
  • 100g plant-based yoghurt
  • 1 lime

Step 5

Serve

  • Drizzle over the avocado cream, top with the chipotle mushrooms and remaining coriander leaves to serve with the sliced red chilli