BOSH! Bean Chipotle Chilli

BOSH! Bean Chipotle Chilli

Our gut-healthy BOSH! Bean Chipotle Chilli is the kind of bowl that earns a permanent spot in your weekly rotation. The chipotle paste and smoked paprika hit deep and smoky, while oyster mushrooms bring a proper meaty bite that makes this feel like serious comfort food. We cook this one low and slow for 40 minutes so the flavours have time to get to know each other. Honestly, it's the sort of chilli you'll be eating straight from the pot before you've even found a bowl.

Cook: 40 min
Serves 4

Before You Start

  • Large baking sheet lined with parchment paper
  • Large bowl
  • Blender
  • Large pan
  • Marinate mushrooms 10-15 minutes
  • Roast mushrooms at 200°C for 20-25 minutes

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

Method

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
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
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
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
5

Serve

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

Tips & Variations

  • Mushroom prep: Tear the oyster mushrooms by hand rather than chopping. Bigger, irregular pieces soak up more marinade and give a better texture in the final chilli.
  • Spice control: Start with one tablespoon of chipotle paste and taste as you go. It builds heat gradually, so give it a few minutes before adding more.
  • Serving suggestion: A good squeeze of lime and a handful of fresh coriander just before serving wakes the whole thing up and cuts through the richness.

Why This Works

Marinating the oyster mushrooms in soy sauce, maple syrup, and chipotle before cooking is the move that makes this chilli. They caramelise as they cook and add a smoky, slightly sweet depth that no one expects from a mushroom. The combination of cumin, ground coriander, and fresh coriander at different stages means the flavour keeps building rather than going flat.