White Bean Mushroom Chili

This dish is autumn inspired. Made with white cannellini beans and mushrooms. Sautéed with onion and garlic, and cooked in a thick sun-dried tomato sauce infused with warm spices like smoked paprika and cumin. It's warm, hearty, and protein rich. Or as I like to think of it: It's the dinner of champignons!

Course Entree, Main Dish

Cuisine American, gluten-free, nut-free, soy-free

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 173kcal

Author Hannah Sunderani

Ingredients

1 yellow onion chopped
3 cloves garlic finely chopped
1 tbsp coconut oil
2 1/2 cup mushrooms mixed, chopped (325g/11.5 oz)
1 can tomato sauce (425ml/400g)
1/3 cup sundried tomatoes chopped
1 1/2 cups cannellini beans
1 tsp paprika
1/2 tsp cumin
1 tsp sea salt
1/4 tsp pepper

US Customary - Metric

Instructions

Add onion, garlic and coconut oil to saucepan on medium heat. Sautée until onion becomes translucent in colour, approx. 10 mins.
Add mushrooms to skillet and cook until softened, approx 10 mins.
Then, pour in tomato sauce and sundried tomatoes and white beans. Bring chili to a low simmer, then add forest mushrooms. Season with smoked paprika, cumin, sea salt and pepper. Simmer for 10 mins, taste-test and add more sea salt, or spices to desired taste.
Scoop chili overtop your favourite rice and serve.

Notes

Chili will keep in fridge for up to 5 days.

Nutritional information is a rough estimate.

Nutrition