Roasted Three Bean Chilli.

Preheat the oven to 180°C.

Mix chestnut mushrooms (250 g), onion (1), and red pepper (1) with ground coriander (2 tsp), ground cumin (2 tsp), chipotle chilli flakes (1 tsp), smoked paprika (1 tsp), salt (1 tsp), and olive oil (1 tbsp) in a large, deep roasting tin.

Transfer to the oven and roast for 25 minutes.

Drain and rinse cannellini beans (1 tin), black beans (1 tin), and red kidney beans (1 tin) and add to the tin with chopped tomatoes (1 tin) and vegetable stock (200 ml).

Give everything a good stir, then return to the oven and cook, uncovered, for 35 minutes.

Just before the chilli is ready, mix avocado (1) with the juice of lime (1), red onion (0.5), and salt to taste.

Serve the chilli scattered with coriander leaves with the avocado salsa, and with coconut yogurt and tortillas or nacho chips alongside.