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Mushroom and bean chilli with baked potatoes

So I’m still working through my fridge remnants and getting creative with what’s there without doing a big shop and this delicious mexican chilli came about! I’ve used mushrooms in place of mince in this recipe and frankly I don’t think you’d know unless I told you when you ate it.

Mushrooms are so hearty in texture so they make such a great swap in a recipe like this, especially if you don’t tolerate lentils that well – lentils are my other favourite meat swap in a chilli recipe.

Serving it up this time with baked potato wedges as a couple of potatoes were calling out to me to be used and a supremely lazy salsa of tomatoes, avocado and coriander. You could of course use sweet potato (hello yum), quinoa or rice instead of potatoes.

I think this mushroom bean chilli would be insane in a breakfast burrito!

Mushrooms are a great source of Vitamin D, magnesium, potassium and zinc so they’re a bit of a nutritional powerhouse. Time to get them into your fridge don’t you think?

MUSHROOM MEXI BOWL WITH BAKED POTATOES

Gluten free : Dairy free : Refined sugar free : Vegan

Serves 4

3 tablespoons olive or coconut oil

1 large (250g) onion

3 garlic cloves, sliced

2 teaspoons ground cumin

1 teaspoons ground coriander

2 teaspoons smoky paprika

1/2 teaspoon chilli flakes

3 cobs corn (230g kernels)

650g button mushrooms, chopped small

2 tablespoons tomato paste

1 tin black beans

3 large (500g) potatoes, cut into wedges

sea salt and black pepper

To serve: fresh coriander, avocado, chilli, chopped fresh tomatoes

Heat oven to 200C and line a large tray with greaseproof paper.

Place potato wedges on tray, drizzle with 1 tablespoon oil, sprinkle with sea salt, toss and place in oven to cook for 30-40 minutes.

Whilst potatoes are cooking, make the chilli by heating a large saucepan on medium heat.

Add 2 tablespoons oil to pan, followed by onion and garlic and cook, lid on for 6-8 minutes.

Remove lid, add cumin, coriander, smoky paprika and chilli and cook a further 1-2 minutes.

Add corn, mushrooms, tomato paste, black beans, season with sea salt and black pepper, cover and cook for 10 minutes, stirring frequently.

Once potatoes are cooked and chilli is ready, serve together with fresh coriander, avocado, chilli and fresh chopped tomatoes.

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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