Black Bean Chilli with Pulled Mushrooms
Ingredients
Pulled mushrooms
- 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
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
- 1/2 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
Avocado cream
- 1 avocado
- 100g plant-based yoghurt
- juice of 1 lime
Preparation
Shred the mushrooms, toss with the seasonings, and roast at 190°C for 20-25 minutes.
Sauté the onion, carrot, pepper, and coriander stems. Add garlic, spices, and tomato paste. Stir in the diced tomatoes, black beans, vegetable stock, and chipotle paste. Simmer for 20 minutes, then season with lime juice.
Blitz the avocado, plant-based yoghurt, lime juice, and coriander leaves until smooth.
Spoon the chilli into bowls, drizzle with the avocado cream, and top with the pulled mushrooms, sliced red chilli, and coriander leaves.
Notes
Smoky, rich black bean chilli piled high with meaty, spiced mushrooms and finished with a cooling avocado lime yoghurt. A proper warming bowl with just the right amount of heat.
