Mushroom Chilli
Our mildly-spiced Mushroom Chilli should be the star of the show on your next meat-free menu! Combining veggies with store cupboard staples, herbs and spices, this budget-friendly dish comes in at 164 calories per portion. You can make it extra yummy by serving it with rice and a dollop of plain yoghurt.
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NutritionPer Serving
- Calories164
- Carbs24g
- Protein11g
- Fat1.6g
- Saturates0.3g
- Sugars9.3g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
A delicious, mildly-spiced alternative to Chilli con Carne, our Mushroom Chilli recipe is so filling you’ll never miss the meat. Perfect to liven up your meat-free Monday menu, or as a midweek dinner, this batch-friendly dish is so easy to work into your slimming-friendly meal plan.
While we’ve kept the spices to a medium heat, there’s nothing to stop you adding more chilli powder if you’re feeling brave. Taste the sauce as you go and adapt to suit you. We love it best served with a portion of fluffy basmati rice and a dollop of plain yoghurt, to cool and complement the mild spices.
The versatile flavours here will work with a variety of sides like steamed veg, sweet potato fries or mashed potatoes, so you can keep things feeling fresh and exciting if you’re reheating leftovers.
What diets is this Mushroom Chilli suitable for?
Mushroom Chilli can be enjoyed on vegetarian and dairy-free diets.
Soy sauce can contain gluten allergens, so be sure to swap it for a gluten-free version if you’re catering for gluten-free diets.
Please double and triple check ingredients and preparation methods if cooking for people with allergies!
Do you need any special ingredients to make Mushroom Chilli?
Red wine stock pots give our recipe a concentrated boost of red wine flavour, and they should be easy to find in the condiments aisle at most supermarkets.
While we used Frank’s Hot Pepper Sauce in our recipe, you can use any brand you’d prefer. Sriracha, Encona or Tabasco would work just as well.
We’ve used a food processor to blitz our mushrooms until fine, but there’s nothing to stop you chopping them finely with a knife instead – it’ll just take a little bit longer!
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Frank’s Hot Pepper Sauce gives our Mushroom Chilli a kick of heat!
Blitz ingredients quickly and easily in a food processor.
How many calories are in this Mushroom Chilli?
There are 164 calories per portion in this Mushroom Chilli, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Mushroom Chilli is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place the mushrooms in a food processor and blitz finely; you may have to do this in several batches, depending on the size of your food processor. If you don’t have a food processor, chop the mushrooms finely.
Step 2
Spray a large, deep frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic and red pepper and cook for 10 minutes, stirring occasionally, until softening.
Step 3
Add the mild chilli powder, smoked paprika, ground cumin, ground coriander and ground cinnamon. Stir in and cook for 1-2 minutes.
Step 4
Add the finely blitzed or finely chopped mushrooms and stir well. Simmer, uncovered, for 10 minutes over a medium heat until the juices from the mushrooms have been released.
Step 5
Lower the heat and stir in the chopped tomatoes, red kidney beans, stock pots, tomato puree, Henderson’s relish, balsamic vinegar, hot pepper sauce and soy sauce. Partially cover and simmer gently for about 20 minutes, or until the vegetables are soft and the mixture has thickened.
Step 6
Stir in the fresh coriander leaves, taste and season with salt and black pepper if needed. Serve with a small portion of basmati rice or with other accompaniments of choice. If wished, serve with a dollop of plain yoghurt on top.
What could I serve with this Mushroom Chilli?
You can enjoy Mushroom Chilli with a fluffy portion of basmati rice (for an additional 173 calories, 50g raw/125g cooked), or it’ll pair deliciously well with any of these sides:
How do you know when Mushroom Chilli is cooked?
You should cook this Mushroom Chilli for around 40 minutes in total, until the vegetables have softened, the mixture has thickened and it’s piping hot throughout.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Mushroom Chilli in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Mushroom Chilli in the fridge for approximately 2 days.
Can I freeze Mushroom Chilli?
Yes, you can! You can freeze Mushroom Chilli, but please remember to do the following;
- Freeze it as soon as it is cold enough in individual portions.
- Use containers or bags that are suitable for freezing.
Don’t forget to label up your freezer-friendly tupperware! Add a note with the name of the recipe and the date it was frozen, so you don’t lose track of what needs eating.
How do I reheat Mushroom Chilli?
To reheat from chilled, place your leftover chilli portion in a microwave-proof container with loose-fitting lid. Heat for 4-7 minutes, until it’s piping hot throughout.
When cooking chilli from frozen, allow your portion to defrost thoroughly. Heat covered with a loose-fitting lid in the microwave for 3-5 minutes, stirring occasionally. Cook for a further 5-7 minutes until piping hot.
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Mushroom Chilli
Our mildly-spiced Mushroom Chilli is budget-friendly to make and surprisingly low in calories. You need to try it on your meat-free menu!
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Prep Time
10 MINS
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Cook Time
40 MINS
- KCals 164
- Carbs 24G
Instructions
- Place the mushrooms in a food processor and blitz finely; you may have to do this in several batches, depending on the size of your food processor. If you don't have a food processor, chop the mushrooms finely.
- Spray a large, deep frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic and red pepper and cook for 10 minutes, stirring occasionally, until softening.
- Add the mild chilli powder, smoked paprika, ground cumin, ground coriander and ground cinnamon. Stir in and cook for 1-2 minutes.
- Add the finely blitzed or finely chopped mushrooms and stir well. Simmer, uncovered, for 10 minutes over a medium heat until the juices from the mushrooms have been released.
- Lower the heat and stir in the chopped tomatoes, red kidney beans, stock pots, tomato puree, Henderson's relish, balsamic vinegar, hot pepper sauce and soy sauce. Partially cover and simmer gently for about 20 minutes, or until the vegetables are soft and the mixture has thickened.
- Stir in the fresh coriander leaves, taste and season with salt and black pepper if needed. Serve with a small portion of basmati rice or with other accompaniments of choice. If wished, serve with a dollop of plain yoghurt on top.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
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