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Spicey Mushroom and Bean Chilli

Serves: 2

Preparation time: 10 minutes
Cooking time: 25-30 minutes

10ml/2 tsp olive oil
½ large onion, chopped
1 cloves of garlic, crushed
½ green pepper, roughly chopped
200g white button mushrooms, halved
10ml/2 tsp ground paprika
5ml/1 tsp ground cumin
2.5ml/½ tsp chilli powder (more if liked)
200g canned chopped tomatoes
10ml/2 tsp tomato puree
200g canned red kidney beans, drained and rinsed
a pinch of sugar
salt and ground black pepper
brown rice to serve

  1. Heat the oil and sauté the onion for 3 minutes until soft. Add the garlic, pepper and mushrooms and sauté for a further 3 minutes until the mushrooms are tinged brown. Add the spices and cook, stirring for 30 seconds.
  2. Add the tomatoes, puree, beans and sugar, then bring to the boil. Season to taste, turn down to simmer and cook gently for 20 minutes or until thickened and reduced.
  3. Serve hot with a 1 cup of cooked brown rice per portion.

Nutrition info
Meal Energy (kJ) 1764
Protein (g) 15.3
Fat (g) 7.0
Saturated Fat (g) 1.06
Carbohydrate (g) 58.9
Fibre (g)14.3

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