Mushroom and roasted pepper chilli
Dean Edwards makes a great vegetarian meal which will feed a family of four for under a fiver!
Serves 4
Ingredients:
500g chestnut mushrooms1 large onion diced½ 450g jar roasted red peppers, drained4 cloves garlic crushed400g tin red kidney beans400ml beef stock or vegetable stock2 heaped tbs tomato puree1 tsp ground cinnamon1 tsp ground cumin1 tsp dried oregano1-2 tsp chilli powder (or more to taste)4 large baking potatoesGrated cheese and sour cream for serving (optional)
Method:
Quarter the mushrooms then brown in batches in a large hot pan with a dash of oil, then set aside in a bowl.
In the same pan fry the onion and garlic for 3-4 minutes then add the cumin, cinnamon, chilli powder and oregano and cook for another 1-2 minutes.
Return the mushrooms to the pan along with the chopped peppers, tomato puree, kidney beans and stock. Cover and cook on a low to medium heat for at least 40 minutes
Towards the end of the cooking time season with salt and pepper and check for and chilli heat, add more chilli powder if necessary, then add the sugar to taste.
Prick the potatoes with a fork several times then place onto a microwaveable plate, cook on high for 5 minutes. Place onto a baking tray then cover with a splash of oil, season with some salt then bake in a pre heated oven set at 190c / gas mark 5 for 45-50 minutes until crisp and cooked through.
Serve the chilli on top of the baked potato, and if you feel like it a dollop of sour cream and a grating of cheese (this is optional).