Mushroom and black bean chilli

I keep seeing people posting about how it's too hot this summer; how they're sitting there with a fan blowing down their top and it's still too hot; how they can't even turn their oven on because it'll heat the house up; how they're just sooooo fed up of it being a beautiful summer's day.

Please shush.

Here it is currently 13°C (55°F) and this is the view out of my kitchen window:

That's right. There is no view, because it's chucking it down.

People are always quick to laugh about the UK's seemingly endless rain. Usually I jump to its defence - it doesn't always rain. But the last few days... yeah, it's been rubbish. Mock all you want.

So if you were wondering why I'm posting a recipe for chilli on such a blisteringly hot summer's day, try coming here and asking me in person.

If just looking at this bowl of smoky, spicy chilli is making your face melt off, come back soon because I have some more 'summery' recipes coming up (though I'm not sure what 'summer' even means here any more).

While I usually include some mushrooms when I make chilli, they're not usually the main feature. I loved this though - smoky spices and big chunks of mushroom made this chilli almost slightly, dare I say it, meaty. Definitely what I needed on such a miserable day.

Mushroom and black bean chilli

Serves 2

1tbsp oil
1/2 onion, diced
2 cloves garlic, minced
150g mushrooms, cut into chunky dice
1 tin black beans, including liquid (400g)
2-3tsp paprika
1tsp ground cumin
2tsp chilli powder
1/2 vegetable stock cube
250ml hot water
100g tomatoes, diced
Brown rice and your favourite toppings, to serve
 
Heat the oil in a large saucepan and cook the onion and garlic over a medium heat for 3-4 minutes, until slightly soft but not browned. Add the mushrooms, and continue to cook for a further 5 minutes, or until the mushrooms are soft.
 
Add the black beans (including liquid), spices, water and stock cube, and mix well. Turn the heat down to very low, cover, and leave to simmer for 20-30 minutes, stirring occasionally.
 
Add the tomatoes, and cook for a further 10 minutes. If the chilli is a little runny for your taste, cook uncovered and turn the heat up to medium, stirring regularly - if not, leave it covered over a low heat, or even add a dash more water if it is too dry.
 
Serve with brown rice and your favourite chilli toppings.