Mushroom Chilli
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 200Nutritional Information
Calories: 347 kcal
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