Serves: 4
Prep time: 30 minutes
Ingredients
- 400 g mushrooms
- Olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 2 red onions
- 4 garlic cloves
- 2 fresh red chillies
- 30 g fresh coriander
- 1 celery stick
- 1 red pepper
- 1 tbsp tomato puree
- 250 ml red wine
- 2 tsp low salt soy sauce
- 1 tsp balsamic vinegar
- 2 x 400 g tins chopped tomatoes
- 1 x 400 g tin black beans
- 1 x 400 g tin kidney beans
- 1 ½ tsp maple syrup
- 10 g dark chocolate
- 1 bay leaf
For the spice mix
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 bay leaf
- 280 g brown basmati rice, to serve
Method
- Put the mushrooms in the food processor and pulse until very finely minced (you can chop them if you prefer, but it is quicker and better with a food processor).
- Pour a little olive oil into the hot frying pan. Once the oil is hot, tip in the mushrooms with the salt and pepper and cook for 5 minutes. Take the pan off the heat, transfer the mushrooms to a bowl and set aside.
- Peel and mince the red onions. Peel and mince the garlic. Rip the stems from the chillies, cut them in half (lengthways) and remove the seeds if you prefer a milder sauce, then chop finely. Remove the leaves from the coriander and set aside. Finely chop the stalks. Trim the leaves and root from the celery. Cut the red pepper in half and cut out the stem and seeds. Cut the celery and red pepper into very small chunks.
- Add a little olive oil to the large saucepan. Once it is hot, add the minced onions and garlic, the finely chopped coriander stalks and the chillies and cook gently for 5–10 minutes, making sure you stir constantly. Add the chopped celery and red pepper chunks to the pan and stir.
- Add all the spice mix ingredients to the pan and stir so that the spices are well mixed and coat all the vegetables. Stir in the tomato puree to give a rich colour and depth of flavour. Pour the red wine, soy sauce and balsamic vinegar into the pan and turn up the heat to high. Stir constantly until the liquid has reduced by two-thirds and the alcoholic aroma has subsided. Tip the chopped tomatoes into the pan, stir into the chilli and simmer for 5 minutes, until the sauce is noticeably thicker.
- Drain the black beans and kidney beans and add them to the pan along with the maple syrup, dark chocolate and the minced mushrooms. Add the bay leaf and stir everything together very well and then reduce the heat to a very gentle simmer. Leave this bubbling away with the lid off, stirring occasionally until it is reduced to the right thickness (at least 10 minutes). You can leave it bubbling for longer to deepen the flavours, adding more water if needed to keep the right consistency.
- Take the lid off the pan and remove the bay leaf. Stir the coriander leaves into the chilli and serve.
Analysis per serve (1/4 of recipe)
| Kcal | Carbs (g) | Fibre (g) | Protein (g) | Fat (g) | Saturates (g) | Sugars (g) | Salt (g) |
| 364 | 39 | 17 | 17 | 6 | 1.4 | 21 | 1.6 |
Analysis per 100g
| Kcal | Carbs (g) | Fibre (g) | Protein (g) | Fat (g) | Saturates (g) | Sugars (g) | Salt (g) |
| 56 | 6.1 | 2.6 | 2.6 | 0.9 | 0 | 3.2 | 0.25 |
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