Mushroom & Bean Chilli

Hello!!!!! Welcome back to my blog… sorry I have been away for so long, it feels like forever since I have posted anything! We’ve just moved home… well when I say “just” it has been four weeks already. In between all the packing and preparing to move, and then the actual move, and unpacking… there is still unpacking to do… the time has flown by. I am however back now and will be posting regularly again!!!!

I now have an amazing new big kitchen, even if I do keep forgetting what is in which cupboard and cooking takes me twice as long, but I can not complain. I’ve been trying a few new recipes, but I am still perfecting them before I write them up, so those will follow soon.

Now this recipe worked really well because as usual I started cooking after the kids went to bed, so needed something quick and easy to make, and with mainly tinned beans this meant that it did not need to cook for too long before I could dish it up for dinner…

We ate our chilli with a homemade chunky guacamole… hubbys speciality, and a wholegrain rice/ quinoa mixture. This would also go down great with my homemade cornbread which you can find on a previous recipe. As always there were leftovers… I would highly recommend having it the day after with some roasted sweet potatoes.


  • 1 tbsp olive oil
  • 1 medium  onion, chopped
  • 3 cloves garlic, minced
  • 1 bell sweet pepper, diced
  • 2 medium carrots, diced
  • 1 tsp chilli powder
  • 1 tsp dried chilli flakes (optional)
  • 1 tsp cumin powder
  • 1 tsp paprika powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • pepper, dash
  • 400 g tin red beans
  • 400 g tin black beans
  • 250 g mushrooms, diced*
  • 400 g chopped tomatoes x 2
  • 2 tbsp balsamic vinegar
  • Coriander, handful freshly chopped

* I had a packet of mushroom mince (which I spotted in Sainsbury’s) in the fridge so threw that in 🙂


  1. Heat the olive oil in a pan, and add the onion and garlic. Cook for 8-10 minutes or until the onions are soft.
  2. Add the sweet peppers and carrots, allow to cook for another 10 minutes or until slightly softened.
  3. Add all spices, including the salt and pepper, and allow to fry in the pan for 5 minutes, coating all the vegetables.
  4. Add the red and black beans, tomatoes and mushroom. Mix all ingredients and simmer for 25 minutes.
    Note: Do not add any water as mushrooms release lots of water when cooked.
  5. Ensure you stir every now and again to stop it sticking. The chilli will be finished when liquid has thickened and carrots are soft. Taste and add more salt/ pepper if required.

Chunky Guacamole:-

  • 1 avocado, cut into chunks
  • 1 tomato, chopped
  • 1/2 red onion, chopped (optional)
  • Coriander, handful freshly chopped
  • 1/2 squeezed lime

Very easy to make – mix all above ingredients and enjoy the fresh guacamole taste with your spicy chilli.

Serve with your choice of rice and a generous handful of freshly chopped coriander on top.





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