Bean chilli & salsa

Ingredients

  • 250g chestnut mushrooms – cut into quarters
  • 1 onion – roughly chopped
  • 1/2 red & 1/2 yellow pepper – chopped
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp chilli flakes
  • 1/2 tsp paprika
  • 1 x tin cannellini beans
  • 1 x tin black beans
  • 1 x tin chickpeas
  • 2 x 400g tins of tomatoes
  • 300ml vegetable stock
  • Salsa
  • 1 red onion – finely chopped
  • 1-2 large tomatoes – finely chopped
  • fresh coriander – chopped
  • lemon juice

Method

  1. Preheat the oven to 190ºC.
  2. Put mushrooms, onion, peppers & spices in a deep oven-proof roasting tin. Stir well. Add 100ml of the vegetable stock.
  3. Bake for about 15 minutes. Check after 10 minutes and stir and add a little more stock if required.
  4. Add the drained and rinsed beans, vegetable stock and tomatoes. Stir well. Bake in oven for about 30 minutes.
  5. To make salsa simply mix onion, tomatoes and coriander. Add salt and pepper and lemon juice to taste.
  6. Serve in bowls with a spoonful of low fat quark or yoghurt topped with salsa and coriander.

Makes 4 portions. Once cool, refrigerate and use for packed lunches or reheat for a meal another day. Will keep in the fridge for about 3 days.