Vegetarian Chilli with Mushrooms and Spices

Vegetarian Chilli

This recipe may have been inspired by this previous, non-vegetarian one. This vegetarian chilli is delicious and contains fresh vegetables, spices and very little oil. Use a non-stick frying pan for the best results. This recipe makes two servings. You can modify it to your taste. The vegetarian mince we used this time was of the Beyond Meat brand.

Ingredients

  • 300g of your favourite vegetable, meat-free mince
  • 500g of mushrooms, any type, sliced
  • 1 teaspoon of olive oil
  • 3/4 cup of salt reduced stock, any flavour
  • 1 onion, any type, diced
  • Minced garlic, 3 teaspoons
  • Chilli powder, 0.5 to 1 teaspoon for a mild spice, 2 tsp for nice spice (circa 2g) or to taste
  • Dried paprika, 1 teaspoon(s)
  • Ground cumin, 1.5 teaspoon(s)
  • Dried oregano, 0.5 teaspoon(s)
  • Tomato paste, no added salt, 1.5 tablespoon(s) / one small tub of the store bought one (75g)
  • 1 punnet of grape tomatoes, 200g

Method

  1. Heat your non-stick highpan to high. Ensure that it is hot prior to frying anything.
  2. Fry onions and mushrooms to the point that the mushrooms ‘sweat’ and become dark.
  3. Add half of garlic and fry for 1-2 minutes further.
  4. Add vegetarian mince and the rest of garlic. Wait for vegetarian mince to brown.
  5. Stir in the powders (chilli, paprika, cumin and oregano) and cook for 1-3 minutes. It should become fragrant.
  6. Add the tomato paste, stock and grape tomatoes.
  7. Once the liquid reduces, the chilli is ready to eat. Enjoy!

Did you enjoy making this recipe? Tell us about it in the comments below, we always love to hear from our readers about their journeys with our recipes. This recipe in particular was loved by a sometimes vegetarian and an always carnivore, so it really is special.