Mushroom Chilli

Portions:4
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Ingrediënten

  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 red chillies deseeded and finely diced
  • 1 garlic clove crushed
  • 2 teaspoons ground cumin
  • 400 g mixed mushrooms chopped
  • 400 g can chopped tomatoes
  • 1 tablespoon tomato purée
  • 400 g can red kidney beans rinsed and drained
  • 2 –3 tablespoons water
  • 2 tablespoons chopped parsley
  • salt and pepper
  • 600 g cooked basmati rice to serve

Instructies

  • Heat the oil in a frying pan, add the onion and fry for 2–3 minutes until starting to soften.
  • Stir in the chillies, garlic and cumin and cook for a further 2 minutes.
  • Add the mushrooms, tomatoes, tomato purée, kidney beans and measurement water, bring to a simmer and cook for 12–15 minutes.
  • Season to taste and stir in the chopped parsley, then serve with the cooked basmati rice.

Notes / Tips / Wine Advice:

For garlic mushrooms on toast,

heat 1 tablespoon olive oil in a frying pan, add 400 g sliced chestnut mushrooms and fry for 4–5 minutes until softened. Add 2 finely chopped garlic cloves and cook for 1 minute, then stir in 2 tablespoons crème fraîche. Meanwhile, toast 4 thick slices of gluten-free bread. Season the mushrooms to taste and pour over the toast. Serve sprinkled with 1 tablespoon chopped parsley.
Calories per serving 200

Nutritional Information

Calories: 347 kcal
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Recipe Category Rice / Vegetables
Diets Gluten Free
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