What’s for DINNER TONIGHT?

This tasty, meat-free midweek meal is cheap, quick and easy, as well as super filling. Why not make extra for a leftovers lunch?

MUSHROOM CHILLI

TAKES 35 MINS SERVES 4

INGREDIENTS

750g mixed mushrooms 2tbsp olive oil 1 onion, diced 3 garlic cloves, chopped 2 carrots, diced 1-2 red chillies, chopped 1tsp cumin seeds ½tsp smoked paprika 3tbsp tomato purée 150ml red wine 410g tin of red kidney beans, drained and rinsed 400g tin of chopped tomatoes TO SERVE 500g potato wedges Soured cream

Grated cheese Salad

1 Slice 250g of the mixed mushrooms and set aside. Blend all of the remaining mushrooms in a food processor.

2 Heat the oil in a large pan and add the onion, garlic, carrots, chillies and spices. Cook on a low heat for 5 mins. Add the sliced mushrooms, turn up the heat and cook for a few minutes.

3 Add the processed mushrooms and the tomato purée to the pan and cook for 5 mins, stirring. Add the red wine, kidney beans and chopped tomatoes, bring to the boil and simmer for 15 mins, until thick and reduced.

Stir occasionally. 4 Meanwhile, cook the potato wedges according to the packet instructions. Spoon the mushroom chilli into bowls. Top with soured cream and grated cheese, and serve with the potato wedges and a side salad.

MAKE IT VEGAN BY SWAPPING THE GRATED CHEESE AND SOURED CREAM FOR DAIRY-FREE ALTERNATIVES