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Eating veggie » Recipes » Smoky Chipotle Flavoured Kidney Bean and Mushroom Chilli

Smoky Chipotle Flavoured Kidney Bean and Mushroom Chilli

Prep time 10 mins, cook time 30 mins

Serves 4

Nut-Free, Dairy-Free, Vegan, Egg-Free

Everyone has a chilli recipe. This one has a real kick, with a deep smoky flavour from the chipotle in adobo sauce (which can be bought from supermarkets in the Mexican section). The chilli freezes well, so you might want to save a little so that you can make huevos rancheros for breakfast.


  • 1 onion finely chopped
  • 1 tbsp olive oil
  • 4 cloves garlic crushed
  • ¼ tsp cinnamon
  • ½ tsp cayenne pepper
  • 1 tsp dried oregano
  • 2 tbsp chipotle in adobo
  • 50g bulgur wheat
  • 2 x 400g can chopped tomatoes
  • 400g can kidney beans
  • 2 fresh chillies chopped
  • 75g tomato puree
  • 100g sun-dried tomato puree
  • 250g mushrooms sliced
  • 25ml vegan red wine
  • 1 tsp vegan stock powder
  • Salt and pepper to taste
  • 75g pickled jalapeno chillies
  • 20g dark chocolate grated


  1. In a large pan gently fry the onions in the oil. After five minutes add the garlic and spices and cook for 2 minutes.
  2. Add all of the remaining ingredients other than the jalapeno chillies and chocolate. Allow to simmer for 20 minutes.
  3. Just before serving add the jalapenos.
  4. When served top with a little grated dark chocolate. This will add a slight aroma of chocolate, without making the chilli taste strongly of chocolate.
  5. Serve your chilli with rice or jacket potatoes and guacamole, sour cream and salsa.

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