Name: Spicy Mushroom Chilli
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tbsp tomato puree; 2 tsp soy sauce; 1 tsp balsamic vinegar; 400 g mushrooms; null null olive oil (for cooking); 0.25 tsp salt; 4 cloves garlic cloves; 2 null red onion; 2 null red chillies; 1 stalk celery; 1 null red bell pepper; 250 ml red wine (vegan); 2 cans chopped tomatoes; 1 can black beans; 1 can kidney beans; 1.5 tsp maple syrup; 10 g dark chocolate (vegan); 30 g fresh coriander; 1 tsp chilli powder; 1 tsp smoked paprika; 0.5 tsp cinnamon; 0.5 tsp dried oregano; 0.5 tsp salt; 0.5 tsp black pepper; 1 null bay leaf; 1 tsp cumin

Instructions

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1

For the mushrooms: Put the mushrooms (400 g) in a food processor and pulse until very finely minced (or chop if preferred). Pour a little [olive oil] into a hot frying pan. Once the oil is hot, add the mushrooms with salt (0.25 tsp) and cook for 5 minutes. Remove the pan from heat, transfer mushrooms to a bowl, and set aside.
2

Prepare the veggies: Peel and mince the onion (2 red) and garlic (4 cloves). Remove stems from the chillies (2 red), cut in half, remove seeds if preferred, then chop finely. Remove leaves from the fresh coriander (30 g) and set aside; finely chop the stalks. Trim leaves and root from the celery (1 stalk). Cut the bell pepper (1 red) in half, remove stem and seeds. Cut the celery and bell pepper into very small chunks.
3

Start the chilli: Add a little [olive oil] to a large saucepan. Once hot, add the minced onions and garlic, the finely chopped coriander stalks, and the chillies. Cook gently for 5–10 minutes, stirring constantly. Add the chopped celery (1 stalk) and bell pepper (1 red) to the pan and stir.
4

Add the spices and sauce: Add all the spice mix ingredients (chilli powder (1 tsp), smoked paprika (1 tsp), cinnamon (0.5 tsp), dried oregano (0.5 tsp), salt (0.5 tsp), black pepper (0.5 tsp), leaf (1 bay), cumin (1 tsp)) to the pan and stir to coat all the vegetables. Stir in tomato puree (1 tbsp) for rich color and depth. Pour red wine (250 ml), soy sauce (2 tsp), and balsamic vinegar (1 tsp) into the pan and increase heat to high. Stir constantly until the liquid has reduced by two-thirds and the alcoholic aroma has subsided. Tip the 400 g cans chopped tomatoes (2 x) into the pan, stir into the chilli, and simmer for 5 minutes until the sauce is noticeably thicker.
5

Finish and serve: Drain the 400 g can black beans (1 x) and 400 g can kidney beans (1 x) and add them to the pan along with maple syrup (1.5 tsp), dark chocolate (10 g), and the minced mushrooms (400 g). Stir everything together really well. Reduce the heat to a very gentle simmer with the lid off, stirring occasionally until it’s reduced to the desired thickness (at least 10 minutes). You can simmer longer to deepen flavors, adding more water if needed to maintain consistency. Remove the lid and discard the leaf (1 bay). Stir the reserved [fresh coriander] leaves into the chilli and serve.