Chili Sin Carne

I love a good chili filled with beans and tomatoes. It’s such a simple yet delicious meal that you can whip up within 30 minutes. Serve with brown rice, quinoa (optional) and avocadoes. There you go! Enjoy!


October 25, 2017
: 4
: 5 min
: 25 min
: 30 min
: easy


  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 200g white button mushrooms
  • 1/3 cup sundried tomatoes, chopped
  • 1 can tomato sauce, plus more if desired
  • 1 cup oyster mushrooms, or any other mushroom
  • 1 can white cannellini beans
  • 1/2 tsp smoked paprika, plus more if desired
  • 1/2 tsp cumin
  • salt and pepper to taste
  • 2 bags of brown rice + quinoa (to steam in microwave)
  • 1 avocado, thinly sliced, to serve
  • chopped parsley, to serve
  • Step 1 Dice onion and garlic, and add to deep frying pan on medium heat. Saute with water or oil and a pinch salt until onion becomes translucent in colour, approx. 10 minutes.
  • Step 2 Slice white bottom mushrooms and add to the frying pan. Saute mushroom, stirring often until softened and brown, approx. 10 minutes.
  • Step 3 Add sundried tomatoes and tomato sauce to the skillet and stir to combine. Bring chili to a low simmer, then add oyster mushrooms. Cook for another 5-10 minutes, then add white cannellini beans.
  • Step 4 Steam your rice and quinoa in the microwave.
  • Step 5 Season the chili with smoked paprika, cumin and salt and pepper to taste. Stir to combine. Add more tomato sauce, smoke paprika, salt and pepper if desired.
  • Step 6 Serve chilli in bowls over with steamed brown rice and quinoa, and top with sliced avocado and fresh parsley or coriander.

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