Healthy Mushroom Chilli with wild rice and soured cream

Mushroom chilli with lime soured cream

  • serves 4
  • Easy

Try our simple healthy twist on a family classic, chilli con carne. This version is not only vegetarian, it's low in calories and gluten free too, a great midweek meal

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*This recipe is gluten-free according to industry standards

Ingredients

  • vegetable oil
  • ground cumin 1 tbsp
  • ground coriander 1 tbsp
  • smoked paprika 2 tsp
  • chilli powder 1 tsp
  • mushrooms 500g, cut into pieces (a mix of portobello, chestnut and button
  • garlic 2 cloves, sliced
  • chopped tomatoes 400g tin
  • kidney beans 400g tin, drained and rinsed
  • half-fat soured cream 4 tbsp
  • lime 1/2, zested and juiced
  • cooked basmati and wild rice to serve

Method

  • Step 1

    Heat 2 tsp vegetable oil in a pan and add the spices.

  • Step 2

    Fry for 1 minute then add the mushrooms and fry for 2-3 minutes.

  • Step 3

    Add the sliced garlic and fry for another minute.

  • Step 4

    Tip in the chopped tomatoes, half a tin of water and the kidney beans. Season and bring to a boil.

  • Step 5

    Lower the heat and simmer for 20 minutes until thickened.

  • Step 6

    In a small bowl, mix the soured cream, lime zest and juice with 1 tbsp of water.

  • Step 7

    Serve the chilli with basmati and wild rice, and a drizzle of the soured cream.

Nutritional Information

  • Kcals 180
  • Fat 6.4g
  • Saturates 0.3g
  • Carbs 14.9g
  • Sugars 6.2g
  • Fibre 8.7g
  • Protein 11.2g
  • Salt 0.1g
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