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Vegan Chili with Mushrooms & Black Beans

Jennifer Schmidt
  • 120 minutes
  • Serves 4 to 6

INGREDIENTS

1

tin Black beans

300 g

Button mushrooms

2

Carrots

1 tbsp

Coriander, ground

2 cloves

Garlic

1

Lime, wedges

1

Onion

2 tsp

Oregano, dried

1

Salad greens

200 g

Swiss brown or portobello mushrooms

1

tin Tomatoes

1 1/2 cups

Vegetable stock

1

Lime cashew cream

2 tbsp

Miso pasta or soy sauce

1

Your favourite salsa

1

Brown rice

1 1/2 tbsp

Paprika, smoked

1/2 tsp

Sea salt

2 tbsp

Olive oil

1 tsp

Chargrilled red chilis and finely chopped or 1/4 to 1/2 chili powder (skins and seeds removed)

2 tbsp

Cumin, ground

1

Small red capsicum (diced, red bell pepper)