savoury, vegan

BLACK GARLIC AND MUSHROOM CHILLI WITH AVOCADO MASH (vegan)


Ingredients

For the chilli:
1 tablespoon olive oil
1 red onion (chopped)
4 cloves black garlic (or sub white garlic) (finely sliced)
1 red chilli (finely chopped)
1 red pepper (chopped)
350g mushrooms (sliced)
1 can passata (or chopped tomatoes)
500ml vegetable stock
1 can kidney beans
1 tablespoon vegan worcester sauce (available at Poundland)
1 tablespoon soy sauce
1 tablespoon yeast extract
1 tablespoon chilli powder
1 tablespoon barbeque sauce
2 tablespoons smoked paprika
2 tablespoons liquid smoke
1 teaspoon cayenne pepper
1 teaspoon sugar

For the avocado mash:
1 large avocado
Juice of 1/2 a lime
Salt and pepper

Extras:
Chilli flakes

Makes: 4 servings

Method

1. Fry the onion and garlic in the olive oil for a few minutes. Add the chilli and cook until onion is softened but not browned.

2. Stir in the passata, red pepper and mushrooms. Leave to simmer for 5 minutes.

3. Add the remaining ingredients for the chilli. Bring to a boil and let simmer over a low heat for up to an hour.

4. When the chilli is almost done, mash the avocado. Add the lime juice and season. Mix to combine.

5. Serve the chilli with brown rice. Top with the avocado mash and sprinkle a few chilli flakes over the top.