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Mushroom chilli with avocado mash
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80g brown basmati rice
5g Cooks’ Ingredients Wild Mushrooms
1 small onion, chopped
½ small fennel, chopped
395g can red kidney beans in chilli sauce
150g baby chestnut mushrooms, halved
½-1 tsp Cooks’ Ingredients Chipotle Paste
½ x 25g pack coriander, chopped
½ avocado, peeled
1 lime, juice of ½, rest cut into wedges
1. Cook the rice in boiling water for 20-25 minutes until tender. Put the wild mushrooms in a bowl, cover with 150ml boiling water and leave for 5 minutes.
2. Put the onion, fennel, red kidney beans, chestnut mushrooms, wild mushrooms and liquid, chipotle paste and 2/3 of the coriander in a saucepan and bring to a simmer. Cover with a lid and cook gently for 10 minutes, or until the mushrooms are tender and the sauce is thick.
3. Mash the avocado in a bowl with the lime juice. Drain the rice and spoon onto serving plates. Top with the chilli and avocado and serve scattered with the remaining coriander, and lime wedges to squeeze over.
Cook’s tip Chipotle paste has an intense, smoky flavour and fieriness. Use it cautiously at first – you can easily add a little more if you prefer a hotter flavour.
Typical values per serving:
Vegetarian/3 of your 5 a day/vegan/gluten free/high in fibre
This recipe was first published in January 2022.
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