For an extra lovely dish, use a half-half mix of black beans and red kidney beans.
Ingredients:
- 2-3 Portabella Mushrooms, chopped
- 6-8 Button Mushrooms, chopped
- 4 or so cloves garlic, minced
- 1 small onion, chopped
- 1 red bell pepper, chopped (capsicum)
- 4-5 or so tomatoes, chopped (Set aside 1/3 of these chopped up tomatoes)
- Fresh Jalapeno, minced, optional and to taste
- Your favourite Hot sauce, optional and to taste
- 1 small can tomato paste
- 1 can red kidney beans, drained and rinsed
- 1 heaping tbsp. chilli powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1/8 tsp. cayenne pepper
- Salt and black pepper, to taste
- a bit of chipotle pepper, optional and to taste
Directions:
- In a medium sized pot, sauté the onion and garlic in a bit of oil until softened. Add the mushrooms and sauté until tender. I like adding some salt and pepper into this mix.
- Add the bigger pile of tomatoes, can of tomato paste, red pepper, spices, and beans. Fill up the little empty tomato paste can with water and add that in there too. Stir it all up as best you can.
- The chilli may look very thick right now but as it boils the tomatoes soften up to a liquid and you get a nice consistency out of it.
- Bring everything to a boil, lower the heat and let simmer, covered, for atleast 20 minutes or so until the red pepper is tender. The longer you let it simmer the more flavourful it becomes.
- Stir the chilli every now and then as it’s boiling. Once it’s all done cooking, stir in the leftover small pile of tomatoes.
Tastes great served with garlic toast. Enjoy!