Mushroom Chilli | Slimming & Weight Watchers Friendly
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A mildly spiced vegetarian chili made with mushrooms, beans, tomatoes, and warm spices like cinnamon and cumin. Budget-friendly and light, best served over rice with yogurt on the side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 600 g white mushrooms (halved)
- 1 medium red onion (peeled and finely chopped)
- 3 garlic cloves (peeled and crushed)
- 1 medium red pepper (deseeded and finely diced)
- 2 tsp mild chilli powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- 400 g tin chopped tomatoes
- 400 g tin red kidney beans in water (rinsed and drained)
- 2 red wine stock pots
- 1 tbsp tomato puree
- 1 tbsp Henderson's relish
- 1 tsp balsamic vinegar
- 2 tsp hot pepper sauce
- 2 tsp dark soy sauce
- a handful of fresh coriander leaves (stalks removed and roughly chopped)
- salt and black pepper (to taste)
- low-calorie cooking spray
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 766mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1211mg
- Calcium
- 125mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 766MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.