Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Mushroom chilli with lime sour cream

Mexican 20 Mins Prep · 30 Mins Cook

To make the mushroom chilli, slice the mushrooms and peel and slice the garlic.
Heat the olive oil in a large pan placed over a high heat. When the oil starts smoking, add the mushrooms and sauté until golden and caramelised – approx.10 minutes.
Add the garlic and sauté for 1 minute before adding the cumin, coriander, paprika and chilli.
Add the tinned tomatoes, fill the empty tin with water then tip that into the chilli along with the kidney beans (or black beans).
Season with the salt and pepper and simmer for 20 minutes.
To make the lime sour cream, zest and juice the lime then combine both with the sour cream in a bowl.
Serve the chilli drizzled with the sour cream.