The mushrooms were chavelled up in my food processor and dry fried until all the juice has disappeared. After that it was a normal chilli recipe:
Tuesday 8 October 2019
Chilli non carne
I know a lot of people like the taste of mushrooms but not the 'slimy' texture of them. This chilli was made using mushrooms and a few 'steak' Quorn strips. We could hardly tell the difference between this and a meat based chilli.
The mushrooms were chavelled up in my food processor and dry fried until all the juice has disappeared. After that it was a normal chilli recipe:
I didn't have any kidney beans so used chickpeas instead. It tasted lovely on the first night but even better on the second.
The mushrooms were chavelled up in my food processor and dry fried until all the juice has disappeared. After that it was a normal chilli recipe:
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We primarily eat vegetarian for this type of meal so I was pleased to give mushrooms a go like this rather than the usual sliced version.
ReplyDeleteLooks scrumptious!! Love the idea of chick peas instead of kidney beans.
ReplyDeleteGod bless.
Thanks, substitutes work well in most things I think.
DeleteThis looks very good to me! My husband has been making a no work soup by mixing a can of chili with a can of tomatoes and one of beans. Very healthy and hearty. I don't care for the chili flavour too much but would love an alternative with curry.
ReplyDeleteDoing this with a jar of curry it curry paste and tomatoes should work.
DeleteThank you, I shall try it! Not sure we can get curry paste here but I can adapt.
ReplyDeletePatak’s Indian curry paste is on Amazon.com but a bit expensive.
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