Bean and Mushroom Chili
INGREDIENTS
- 1 can (400g) black beans
- 1 can (400g) kidney beans
- 1 can (400g) pinto beans
- 300g mushrooms, finely diced
- 1 onion, diced
- 2 garlic cloves
- 2 tbsp tomato puree
- 2 tbsp smoked paprika
- 20g dark chocolate (70%)
NUTRITION
Per serving
380
Calories
20g
Protein
54g
Carbs
8g
Fats
METHOD
1
Brown the mushrooms
Cook the diced mushrooms in oil over high heat for ten minutes until very dry — concentrated flavour.
2
Build the base
Add onion to the pan. Soften for five minutes. Add garlic, tomato puree and paprika and stir for two minutes.
3
Simmer
Add all three drained bean cans and 300ml water. Simmer for twenty-five minutes.
4
Finish dark
Stir in chocolate just before serving — it should melt into a glossy depth without sweetening.
VEG.ARMY TIP
Top with quick-pickled jalapeno and sliced avocado for the full diner experience.
