Traditionally, a green chilli is served with pork, but in this recipe, portobello mushrooms provide the meatiness and an additional layer of flavour.
2 medium onions, diced
2 lbs (1 kg) green tomatoes, halved
3 jalapeños, stemmed, seeded and finely chopped
4 garlic cloves, finely chopped or grated
2 tsp (10 ml) ground cumin
3 Tbsp (60 ml) extra-virgin olive oil
8 portobello mushrooms, diced
1 cup (250 ml) salt-reduced chicken stock
2 cups (500 ml) cooked haricot beans
Juice of 1 lime
1 large green capsicum, cored, seeded and chopped finely for garnish
Preheat oven to 200 C.
In large bowl toss onions, tomatoes, jalapeños, garlic and cumin with 1 1/2 Tbsp (30 ml) oil and spread on baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring a few times during roasting.
Meanwhile, in large frying pan, heat remaining oil over medium-high heat and sauté mushrooms until golden on all sides. Reserve.
Pour tomato mixture into Dutch oven and, using potato masher or back of wooden spoon, press down on tomatoes to release juices. It will look thick and soupy. Add chicken stock, beans, lime juice and mushrooms. Cook over medium heat for 15 minutes or until heated through.
Each serving contains: 917 kilojoules; 9 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 29 g carbohydrates; 9 g fibre; 53 mg sodium
source: “Chilli“, alive Australia #16, Winter 2013