Mixed mushroom chilli with baked potatoes

Mixed mushroom chilli with baked potatoes

Gather around the bonfire, or huddle in the kitchen; this vegan chilli will warm your spirits and ignite good conversation. 

4.5 out of 5 stars(3) Rate this recipe
VeganHealthySource of fibre
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook45 mins
  • Total time50 mins
  • Plussoaking


  • 4 baking potatoes
  • 1 tbsp olive oil
  • ½ tsp sea salt flakes

For the chilli

  • 30g Cooks’ Ingredients Porcini Mushrooms, finely chopped
  • 4 tbsp olive oil
  • 600g mixed fresh mushrooms (see cook’s tip), ⅔ sliced, ⅓ finely chopped
  • 1 tsp cinnamon
  • 50g Colman's Chilli Con Carne Recipe Mix
  • 3 tbsp Stokes Chilli Jam
  • 75ml strongly brewed coffee
  • 400g can black beans, drained and rinsed
  • 400g chopped tomatoes


  1. Put the porcini mushrooms into a small bowl and pour over 350ml boiling water. Set aside for 20 minutes. Once soaked, lift them out, reserving the liquid, and roughly chop.

  2. Heat 2 tbsp oil in a medium saucepan, then fry the finely chopped fresh and soaked porcini mushrooms for 10 minutes until browning. Add ¾ tsp cinnamon and all but 2 tsp of the chilli con carne mix. Stir until evenly coated with the spices, then gradually add the mushroom soaking liquor (discarding any sediment). Stir in 2 tbsp chilli jam, the coffee, beans and tomatoes, season well and simmer gently for 20 minutes, stirring occasionally.

  3. Prick the potatoes all over, then microwave on a suitable plate on high for 15-20 minutes, turning every 5 minutes, or until a skewer slides easily into the middle. Timings differ depending on your microwave. Preheat the oven to 240ºC, gas mark 9 as they cook. Transfer the potatoes to a roasting tin, drizzle with 1 tbsp oil and sprinkle with the sea salt flakes. Bake for 15-20 minutes, until brown and crisp.

  4. Heat 1 tbsp oil in a large frying pan, then fry ⅓ of the sliced mushrooms over a high heat, season with salt until golden and crisp, then set aside. Repeat twice more, using ½ tbsp oil each time. Toss the remaining cinnamon and chilli con carne mix into the pan, toast for a few moments, then return the mushrooms to the pan with the remaining chilli jam. Split the potatoes and fill with chilli base, then top with the spiced sliced mushrooms.

Cook’s tip

Add a sprinkling of Cheddar over the top, if you don’t need the recipe to be vegan; or use a suitable alternative. Mound the chilli generously, or save leftovers for 2 for another day.

Use a mix of mushrooms for flavour and texture. Try 250g chestnut, 150g shiitake, and 150g No.1 Woodland Mushrooms. 


Typical values per serving when made using specific products in recipe


2,715kJ/ 649kcals



Saturated Fat












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