Black Bean and Mushroom Chilli

with Jasmine Rice
Calorie smart
Packed with flavour and nutrients!
Cooking time: 35 min
Cals 436 · Prot 14 · Carbs 89 · Fat 8
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Black beans
400 Grams
250 Grams
Red onion
1 Piece
Garlic cloves
3 Pieces
Large red chilli
2 Pieces
Olive oil
2 Tbsp
Tomato paste
50 Grams
Brown sugar
5 Grams
1 Tsp
Black pepper
0.5 Tsp
Smoked paprika powder
2 Grams
Chipotle powder
2 Grams
Cumin powder
2 Grams
Dried oregano
2 Grams
150 ML
Soy cream
100 ML


Jasmine rice
150 Grams
0.5 Tsp
350 ML

To serve

Soy yogurt
100 Grams
Fresh chives
15 Grams


1 Prep vegetables
Drain and rinse the black beans in a colander. Clean and chop the mushrooms. Peel and chop the onion and garlic. Remove the red chilli stems (and seeds, if you prefer it milder). Chop the chilli (reserve some for garnish).
2 Fry vegetables
Heat a soup pot over a medium-high heat with a drizzle of oil. Fry the mushrooms for 5 min or until the liquid has evaporated. Add the onions and cook for 3 min. Add the garlic, chilli (spicy!)tomato pastesugarsaltpeppersmoked paprikachipotle powder (spicy!)cumin powder and dried oregano. Cook for 2 min.
3 Add and stew
Add the measured watersoy cream and drained black beans. Bring to a light simmer, cover with a lid and reduce the heat to low. Cook for 20-25 min.
4 Boil rice
Meanwhile, rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
5 Serve
Chop the chives. Serve the chilli over the cooked rice and serve with a spoonful of soy yogurt. Garnish with the reserved red chilli slices (spicy!) and the chopped chives.
Tips for fussy eaters
Cook two separate batches and keep one mild!
Pro tip
Make ahead and reheat!

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