Vegetarian Chilli

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Vegetarian Chilli

4.0

250g chestnut mushrooms, quartered

1 onion, roughly chopped

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon chipotle chilli flakes

1 teaspoon smoked paprika

1 teaspoon sea salt

1 tablespoon olive oil

1 x 400g tin of cannellini beans

1 x 400g tin of black beans

1 x 400g tin of red kidney beans

2 x 400g tins of chopped tomatoes

200ml vegetable stock

Coriander leaves, to garnish

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Preheat the oven to 180°C fan/200°C/gas 6.
Mix the mushrooms, and onion with the spices, salt and olive oil in a large, deep roasting tin. Transfer to the oven and roast for 25 minutes.
Drain and rinse all the beans and add to the tin with the chopped tomatoes and stock. Give everything a good stir, then return to the oven and cook, uncovered, for 35 minutes.

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