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Kidney Bean

Kidney Bean

MexicanMexicanEasyEasyMain CourseMain Course
Mushroom kidney bean protein chilli in a bowl
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Mushroom &
Kidney Bean
Protein Chilli: An Easy Vegetarian Recipe

50 mins
Cooking Time
Easy
Difficulty
17
Ingredients
Diet
Mushroom & Kidney Bean Protein chilli is built around texture and patience rather than shortcuts. Fully cooked kidney beans provide substance and protein, while mushrooms deliver savoury depth without heaviness. Tomato layers are cooked deliberately to remove raw acidity, and gentle simmering allows the sauce to thicken naturally. The result is a chilli that feels grounded, filling, and structurally sound rather than loose or soupy.

Ingredients

UNITSIngredients
1 cupDried kidney beans (rajma)
as requiredWater (for soaking and cooking beans)
2 tablespoonsVegetable oil
1 mediumOnion, finely chopped
4 clovesGarlic, finely chopped
1 smallGreen capsicum, finely chopped
200 gButton mushrooms, finely chopped
1½ cupsTomato puree (fresh or canned, plain)
1 tablespoonTomato paste
1 teaspoonCumin powder
1 teaspoonSmoked paprika
½ teaspoonRed chilli powder
1 teaspoonDried oregano
¼ teaspoonBlack pepper powder
to tasteSalt
1 cupVegetable stock
2 tablespoonsFresh coriander leaves, finely chopped

Follow
Directions

Description - Step 1

Cook Beans

Soaked kidney beans are drained, rinsed, and cooked in fresh water until fully tender. They should break easily between fingers with no chalky centres. This step is non-negotiable, as properly cooked beans ensure safety, digestibility, and a creamy body once added to the chilli base.

 

Step 1
Cook Beans
15 minutes
Step 2
Build Base
6 minutes
Step 3
Add Aromatics
3 minutes
Step 4
Cook Mushrooms
6 minutes