- 1 tbsp oil
- 1 onion, diced
- 225 g mushrooms, diced (~ 3 cups when diced)
- 2 cloves garlic, minced
- 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp cayenne chilli pepper (or more to taste)
- 1/2 vegetable stock cube, crumbled
- 2 large tomatoes, diced
- Salt
- Black pepper
- To serve: rice, sour cream, grated cheese, fresh coriander (cilantro), etc. (optional)
Heat a dash of oil in a saucepan, and add the onion. Cook for a few minutes over a medium heat, stirring regularly, until the onion is soft and translucent. Add the mushrooms and garlic, and cook for a further 5-10 minutes, until soft.
Add the tin of black beans, the spices, and the crumbled stock cube. There should be a bit of moisture in the pan from the mushrooms, but you can add a tablespoon or two of water if needed. Allow to cook, stirring occasionally, for at least 5 minutes, until the mixture looks thicker and richer.
Add the diced tomatoes, and season to taste. You can also add some extra spice if needed. Cook for a few more minutes, until the tomatoes have softened.
Serve with your choice or sides and toppings - I used rice, sour cream, grated cheese, and chopped coriander (cilantro).
Nutrition Facts
Easy mushroom and black bean chilli
Amount Per Serving (1 bowl)
Calories 270
Calories from Fat 76
% Daily Value*
Fat 8.4g13%
Saturated Fat 1.2g6%
Cholesterol 0mg0%
Sodium 95mg4%
Potassium 1127mg32%
Carbohydrates 43.9g15%
Fiber 13.4g54%
Sugar 9.4g10%
Protein 14.5g29%
Calcium 50mg5%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.