Vegetable Chilli Bowl
This hearty Spicy Mushroom and Bean Stew is a deliciously satisfying dish packed with aromatic flavors and wholesome ingredients. The combination of earthy mushrooms, zesty tomatoes, and kidney beans simmered in a spicy cumin-infused broth makes every bite a comforting treat. Topped with a dollop of creamy crème fraîche, this stew is sure to warm you from the inside out on chilly evenings.
— Constant Cookbook
Ingredients
- 2 garlic cloves , crushed
- 2 red chillies , finely chopped
- olive oil
- 2 tsp ground cumin
- 250g chestnut mushrooms , quartered
- 400g tin of chopped tomatoes
- 400g tin of kidney beans
- 150g green beans , cut into lengths
- half-fat crème fraîche , to serve
Instructions
- Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.
- Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
- Add the sweetcorn and beans, and cook for a further 10 mins.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 361 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 61 grams carbohydrates
- Sugar Content: 21 grams sugar
- Fiber Content: 13 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.34 milligram of sodium
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