Amazing mushroom chilli

An easy switch to encourage the family to eat less meat – the flavour and texture is so good they probably won’t even notice it’s meat-free.

Serves 4 • Ready in 30 mins

750g small mushrooms

2tbsp olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped 2 carrots, chopped

1-2 red chillies, finely chopped

1tsp cumin seeds

¼tsp smoked paprika

3tbsp tomato purée

150ml red wine or vegetable stock 400g can red kidney beans, drained and rinsed

400g can chopped tomatoes

Potato wedges, sour cream and grated cheese, or non-dairy alternatives, and salad to serve 1 Slice 250g of the mushrooms and set aside. Whizz the remaining mushrooms in a food processor until finely chopped.

2 Heat the oil in a large shallow pan, add the onion, garlic, carrot, chilli, cumin seeds and paprika. Cook for 5 mins to soften, then add the sliced mushrooms, increase the heat and cook for a few mins.

3 Add the chopped mushrooms and tomato purée and cook for 5 mins, stirring until the mixture is quite dry. Add the wine or stock, kidney beans and tomatoes, bring to the boil and simmer for 15 mins until thickened. Serve with potato wedges, sour cream and grated cheese or non-dairy alternatives, and salad.

Per serving: 431 cals, 13g fat, 4g sat fat, 51g carbs

TIP Any leftovers are great as a ‘sloppy giuseppe’ pizza or flatbread topping