for 2 people

Mushrooms

½ tbsp	chilli oil
200 g	mushrooms, quartered
½ tsp	salt
a little	pepper

Chilli

½ tbsp	chilli oil
1	onion, finely chopped
2	garlic cloves, finely chopped
2 tbsp	tomato puree
1 tbsp	balsamic vinegar
3 dl	vegetable bouillon
1 tin	azuki beans (approx. 210 g), rinsed and drained
½ tbsp	paprika

To serve

150 g	plain greek yoghurt
50 g	tortilla chips

How it's done

Mushrooms

Heat the oil in a wide non-stick frying pan. Add the mushrooms, fry for approx. 5 mins. Remove, season and set aside.

Chilli

Add oil to the same pan. Reduce the heat, add the onion and garlic, sauté for approx. 2 mins. Add the tomato puree and cook briefly. Pour in the balsamic and stock, bring to the boil. Add the beans and paprika along with the reserved mushrooms, simmer for approx. 5 mins.

To serve

Plate up the mushroom chilli and top with the yoghurt (stir well first). Serve with the tortilla chips.

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