Finely shredded mushrooms add a meaty, umami flavour, and mimic pulled pork in this hearty vegan chilli. I used a mixture of white closed cup, portobello and shiitake mushrooms to give this a variety of flavours and textures. Just pull the stems of the mushrooms apart, then thinly slice the caps
Yield; Four servings Cook time; 45 minutes
You’ll need;
- 20g dairy free butter or oil
- One brown onion, diced
- One red pepper, chopped
- 400g mushrooms, shredded. I used 150g portobello (gills removed),125g shiitake and 125g white closed cup mushrooms
- Two tablespoons of tomato puree
- Spice mix; One teaspoon of the following; cayenne pepper, chilli powder, ground cumin, ground coriander, oregano. Two teaspoons of smoked paprika
- One 400g tin of plum tomatoes
- One 400g tin of beans, drained and rinsed. I used a three bean mix
- One teaspoon of fish free Worcester sauce
- Salt to taste
Method;
- Start by melting the butter in a large frying pan over a medium heat, once melted add in the onion and red pepper. Give them five minutes to soften
- Next, add the shredded mushrooms, it will look like a lot but they will cook down quite a bit. Give the mushrooms ten minutes to cook and release their liquid
- Then add the tomato puree and the spice mixture, give them two or three minutes to cook off
- Now add the tomatoes, I blended them until they were smooth. Season with the Worcester sauce and salt to taste, pop a lid on and leave the chilli to simmer for 20 minutes
- Finally add the beans and give them five to ten minutes to heat through. Serve with rice, jacket potatoes, or inside tacos or enchiladas
If you have any leftover chilli, it freezes really well. Just pop the leftovers into an airtight container and freeze, then defrost and gently reheat as needed
Bethany's Vegan Kitchen 