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One pot mushroom and lentil chilli

Serves   4
Prep time: 15 mins
Cooking time: 20 mins

This meat-free take on chilli con carne is the perfect one pot recipe for a family meal or entertaining friends, and is so versatile; use it to make nachos, enchiladas or even burrito bowls! Don’t tell the kids, but this delicious dish has plenty of hidden vegetables too. 





  • 250g portobello mushrooms, roughly diced
  • Olive oil
  • 1 brown onion, diced 
  • 2 cloves garlic, minced 
  • 1 red capsicum, diced 
  • 1 courgette, finely diced  
  • 2 Tbsp taco seasoning 
  • ½ tsp smoked paprika 
  • 2 x 400g tinned lentils, drained and rinsed
  • 2 cups tomato passata/puree
  • 1 Tbsp Worcestershire sauce*
  • Fresh salsa, tortillas, corn chips, coriander and/or rice, to serve \

*Worcestershire sauce contains anchovies, for vegans, use soy sauce instead. 


  1. Using a food processor, pulse the mushrooms a few times until they reach a finely diced consistency. Alternatively, chop them using a sharp knife to create the same consistency.
  2. In a large pan, bring a drizzle of olive oil to a medium heat. Add the onion and garlic, and sauté for 2-3 minutes. Next, add the capsicum, mushrooms and courgette, and cook while stirring for 3-5 minutes or until the vegetables begin to soften. 
  3. To the vegetables, add the taco seasoning, smoked paprika and drained lentils. Stir to combine, then add the passata and Worcestershire sauce and mix well. 
  4. Bring to a simmer, then reduce the heat and leave to simmer for 8-10 minutes or until the sauce has thickened and reduced by a quarter. 
  5. Once reduced, season to taste with salt and pepper. Serve the chilli with your favourite sides or toppings and enjoy.