Vegetarian Chili
This mushroom and kidney bean stew is a hearty and flavorful dish that will warm you up on a chilly day. Packed with vibrant heirloom tomatoes, earthy mushrooms, and a kick of chili pepper, this stew is a delightful medley of textures and flavors. The combination of vegetables and beans simmered in a rich, aromatic sauce creates a comforting and satisfying meal that is perfect to enjoy with a side of crusty bread or over a bed of fluffy rice. Give this stew a try and savor the wholesome goodness in every bite!
— Constant Cookbook
Ingredients
- 500g mushrooms
- 750g fresh heirloom / tinned chopped tomatoes
- 2 celery hearts finely chopped
- 2-3 cloves of garlic
- 1 can of kidney beans in water
- 1 large finely chopped onion
- 1 finely chopped small/medium chili pepper
- 2 tsp of paprica
- 1 tsp of ground black pepper
- 1 pinch of salt (to taste)
- 2 lugs of mild olive oil
Instructions
- Chop all vegetables into cubes, into separate bowls.
- Heat mild olive oil in the pan. Add garlic, onion and chilli. Fry for 20-30 seconds.
- Add mushrooms and fry for a minute or until start to change colour. Add celery, allow one minute until starts to soften.
- Add kidney beans and follow them with tomatoes. Finally, season to your taste.
- Allow the dish to simmer on a low gas setting for about 15 minutes. Cooking time very much depends upon what kind of pan you are using. Please, taste it and enjoy!
Yield
Serves 4
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