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