Black Bean Chilli
Black Bean Chilli

Ingredients

Method

  • 2 tbsp olive oil
  • 1 red onion, sliced
  • 1 tsp ground cumin
  • 1.5 tsp smoked paprika
  • 400g tin of chopped tomatoes
  • 400g tin of black beans, drained
  • 300g sweet potato chunks
  • 1 x tin of sweetcorn, drained
  • 450g mushrooms
  • 3 tbsp maple syrup
  • Salt and pepper
  • Cooked brown rice, to serve
  • Heat the oil in a large saucepan, and gently fry the onions for 5 mins. Add the cumin and 1 tsp of paprika, and cook for a few seconds, stirring. Pour in the tomatoes, beans, sweet potato, and sweetcorn with 400ml of water. Bring to a simmer, cook for 30 mins with the lid on, then remove the lid and stir for a few minutes.
  • Preheat the oven to 200C and line a baking tray. Use a pair of forks to shred the mushrooms into thin strands (these are ‘pulled mushrooms’), then scatter on the tray and bake for 20 mins. Mix the maple syrup and remaining paprika, and drizzle all over the hot mushroom strands. Season well, toss lightly, and bake for another 15 mins.
  • Simmer the chili sauce for a few minutes until rich and thick, and top with the pulled mushrooms. Serve with brown rice and avocado - yummmmm!
2 hrs
4 serving
This recipe pairs perfectly with the El Quintanal Tempranillo 2019 from Ribera del Duero, Spain.

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