Mushroom and bean chilli
Tired of having sandwiches or salad for lunch? This mushroom and bean chilli recipe is perfect for taking to work for lunch.
See the recipe below.
By Healthy Diet
Serves: 3
Ingredients
For the chilli
- 250g chestnut mushrooms
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 large carrot, peeled and chopped
- 1 onion, diced
- 2 garlic cloves, finely chopped/grated
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp chilli powder
- 1 tsp cumin
- 1 x 400g tin of kidney beans, drained and rinsed
- 1 x 400g tin of chopped tomatoes
- salt and pepper to season
To serve
- 250g pack of cooked quinoa or rice
- 120g of broccoli
Method
- Place the mushrooms in a food processor and blitz for 10 to 20 seconds, until the same size as mincemeat. If you don’t have a processor then simply dice into small pieces using a knife.
- Heat the oil in a large frying pan. Add the onion, garlic, and spices and cook for 2-3 minutes. Then add the mushroom and fry for 2-3 minutes.
- Next add the chopped vegetables, kidney beans, and tin of chopped tomatoes. Bring to the boil and then lower the heat and simmer for 20 minutes until thickened. Season with salt and pepper.
- Cook the quinoa/rice as per packet instructions. Steam the broccoli in a small pot with a lid. Place 1 inch of water in the saucepan and bring to a simmer for 3-4 minutes. Drain and set aside.
- Divide the chilli, broccoli and quinoa/rice between 3 lunchboxes.
The mushroom and bean chilli recipe was provided by The Food Medic for Just Add Mushroom.
Find more healthy recipes here!
About Healthy Diet
Healthy Diet provides clear and sensible advice from the very best health professionals to make healthy eating easy and affordable for all the family.
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