Black bean chilli with pulled mushrooms

1. 1

   Heat the oil in a large, shallow casserole or wide-based saucepan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the cumin and 1 teaspoon of the paprika and cook for a few seconds, stirring.

2. 2

   Add the tomatoes, black beans, sweet potato, sweetcorn and 400ml /14fl oz cold water. Bring to a gentle simmer, then cover with a lid and cook over a low heat for 30 minutes, or until the sweet potato is tender. Remove the lid and stir the chilli occasionally as it cooks.

3. 3

   Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Use two forks to the rip the mushrooms into thin strands - particularly the stalks. Scatter over the baking tray and cook for 20 minutes.

4. 4

   Mix the maple syrup with the remaining half teaspoon of paprika. Remove the mushrooms from the oven and drizzle with the maple syrup. Season with salt and a good grinding of pepper. Toss lightly and return to the oven for a further 15 minutes, or until crispy and sticky.

5. 5

   Take the lid off the beans and simmer the sauce until rich and thick, stirring constantly. Top with the ‘pulled’ mushrooms and serve.

6. 6

   Serve the chilli topped with sliced avocado, onion, tomatoes and coriander. If liked, add cooked brown basmati and wild rice and coconut yoghurt on the side.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.