Dinner + Gluten Free + Health & Lifestyle + Lunch + Lunch/Dinner + Vegan + Vegetarian

Warming Mushroom Chilli

01 June 2021
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Chilli is such a beautifully nourishing and warming meal and our plant-based version is no exception. This is a great dish to prepare on a Sunday and keep stored in the fridge or freezer to enjoy on those cool winter evenings when wholesome comfort food is the name of the (menu) game.


Serves 4 

2 tbsp extra virgin olive oil

3 cup (400g) button mushrooms, chopped or blitzed into pieces

1 brown onion, diced

2 clove garlic, minced

1 carrot, diced

1 tbsp ground cumin

1 tbsp paprika

2 tsp turmeric

1 tsp cinnamon

1 tsp chilli flakes

sea salt & black pepper

1 400g (14.1oz) tin lentils, rinsed and drained

1 400g (14.1oz) tin kidney beans, rinsed and drained

1 400g (14.1oz) tin diced tomato, no added salt

1 tbsp tomato paste, no added sugar


To serve

1 cup (180g) brown rice, or quinoa

6 leaves silverbeet, or kale, stems removed and blanched

1 avocado, diced

1 lime, in wedges

1 red chilli, or chilli flakes



  1. Heat the olive oil in a large non-stick frying pan over medium heat. Add the diced brown onion, garlic and carrot and sauté for 2-3 mins. Add the spices and chopped mushrooms and sauté for a further 2 minutes or until fragrant. Season with sea salt and pepper.
  2. Pour in the lentils, kidney beans, tinned tomatoes and 1 tbsp tomato paste. Stir to combine. Bring the chilli to a gentle boil before reducing the heat and simmering for a minimum of 20 minutes.
  3. Whilst the chilli is simmering, cook the brown rice, or quinoa, as per the packet instructions.
  4. Serve the mushroom chilli with the rice or quinoa, blanched greens, diced avocado, lime wedges and diced chilli.
  5. Keep any leftover chilli stored in an airtight container for 3-4 days. It also freezes well.

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