Mushroom and kidney bean chile

4 tbsp olive oil
8 oz/225 g small button mushrooms
1 large onion, chopped
1 garlic clove, chopped
1 green bell pepper, seeded and cut into strips
1 tsp each paprika, ground coriander, and ground cumin
¼–½ tsp chili powder
14 oz/400 g canned chopped tomatoes
⅔ cup vegetable stock
1 tbsp tomato paste
14 oz/400 g canned red kidney beans, drained and rinsed
salt and pepper
2 tbsp chopped fresh cilantro, to garnish
cooked rice and low-fat sour cream, to serve


1. Heat 1 tablespoon of the oil in a large skillet. Add the mushrooms and stir-fry until golden. Remove them with a slotted spoon and set aside until needed.
2. Add the remaining oil to the skillet. Add the onion, garlic, and green bell pepper and stir-fry for 5 minutes. Stir in the paprika, coriander, cumin, and chili powder and cook for an additional 1 minute.
3. Add the tomatoes, stock, and tomato paste, stir well, then cover and cook for 20 minutes.
4. Add the reserved mushrooms and kidney beans and cook, covered, for an additional 20 minutes. Season with salt and pepper to taste. Garnish with the cilantro and serve with cooked rice and sour cream.

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