Dried Mushroom Chilli
Dried Mushroom Chilli Recipe
Nothing special just a chilli, the only difference being its mushrooms rather than mince which, to my surprise, creates a very different dish. This is a good one when you need a quick vegetarian meal out of the store cupboard.
Ingredients
(serves four)
For the Chilli:
50g dried mushrooms, rehydrated and chopped
1 tablespoon olive oil
1 onion, chopped
2-3 cloves garlic, crushed
1 bell pepper, diced (any color)
1 can (400g) chopped tomatoes
1 can (400g) red kidney beans
1 can (198g) sweet corn
250ml vegetable stock
2 teaspoons chilli powder
1 teaspoon ground cumin
1 teaspoon smoked paprika powder
Salt and pepper, to taste
Method
Rehydrate the Dried Mushrooms:
Place the dried mushrooms in a bowl and cover with hot water. Let them soak for about 20-30 minutes until softened. Drain and chop them.
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened (about 5-7 minutes). Add the crushed garlic, cooking for another minute.
Add the Mushrooms:
Stir in the rehydrated and chopped mushrooms. Cook for another 5 minutes, allowing them to absorb the flavours.
Add the Spices:
Sprinkle in the chilli powder, cumin, smoked paprika, salt and pepper. Mix well to coat the vegetables.
Add the Tomatoes and Beans:
Pour in the chopped tomatoes, kidney beans, sweet corn and vegetable stock. Stir to combine, bringing the mixture to a simmer.
Cook the Chilli:
Reduce the heat and let the chilli simmer for about 20-30 minutes, stirring occasionally. If it becomes too thick, add more vegetable stock as needed.
Taste and Adjust:
Taste the chilli and adjust seasoning as necessary.
Serve:
Ladle the chilli into bowls with boiled rice, baked potato, chips… you get the idea.
Hope You Enjoy!
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