Black Bean Chilli With Pulled Mushrooms
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Added 2025-05-09
Updated 2025-05-09
Ingredients
| 400g | Oyster mushrooms |
| 2 tbsp | Olive oil |
| 2 tbsp | Soy sauce |
| 1 tbsp | Maple syrup |
| 1 tsp | Smoked paprika |
| 1 tbsp | Chipotle paste |
| 1 tsp | Garlic powder |
| 1 tsp | Onion powder |
| Salt | |
| Black pepper | |
For the black bean chilli | |
| 1 tbsp | Olive oil |
| 1 | Onion |
| 1 | Bell pepper |
| 1 | Carrot |
| 10g | Coriander (stems & leaves separated) |
| 3 | Garlic cloves |
| 1 tbsp | Tomato paste |
| 2 tsp | Cumin |
| 2 tsp | Ground coriander |
| 1 tsp | Smoked paprika |
| 1 tsp | Oregano |
| ½ tsp | Cayenne |
| 1 tin (400g) | Diced tomatoes |
| 550g | Black beans |
| 250ml | Veg stock |
| 1 tbsp | Chipotle paste |
| 1 tbsp | Soy sauce |
| 1 tbsp | Maple syrup |
| 1 | Red chilli |
For the avocado cream | |
| 1 | Avocado |
| 100g | Plant-based yoghurt |
| Juice of 1 | Lime |
Instructions
Cooking mode
- Bake the mushrooms – Shred mushrooms, toss with seasonings, and roast at 190C for 20-25 minutes.
- Make the chilli – Sauté onion, carrot, pepper, and coriander stems. Add garlic, spices, and tomato paste. Stir in tomatoes, beans, stock, and chipotle paste. Simmer for 20 minutes, then season with lime juice.
- Blend the avocado cream – Blitz avocado, yoghurt, lime juice, and coriander leaves until smooth.
- Serve – Spoon chilli into bowls, drizzle with avocado cream, top with mushrooms, red chilli, and coriander leaves.