Veggie chilli | Recipes | Poppy Cooks

Ingredients

• 1 red onion, sliced
• 300g closed-cup mushrooms, roughly chopped
• 4 garlic cloves, grated or crushed
• 2 bay leaves
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 tablespoons chipotle paste
• 1 teaspoon chilli flakes
• 2 tablespoons tomato puree
• 1 tablespoon red miso paste
• 1 teaspoon dark brown soft sugar
• 1 veg stock cube, crumbled
• 1 x 400g can of plum tomatoes
• 2 x 400g cans of butter beans, drained
• 150ml strong black coffee
• 20g 70% dark chocolate (optional)
• Large handful of coriander, leaves roughly chopped
• Salt and black pepper
• 10.5oz closed-cup mushrooms, roughly chopped
• 1 x 14oz can of plum tomatoes
• 2 x 14oz cans of butter beans, drained
• 5fl oz strong black coffee
• 1oz 70% dark chocolate (optional)
• Large handful of cilantro, leaves roughly chopped