Step 1

Finely chop the onion and place in a pan with some rapeseed oil on medium heat. Stir and after a few minutes and the crushed garlic cloves.

Step 3

Now add the thinly sliced mushrooms and cook until the water has evaporated.

Step 5

Next add the hot chilli powder, smoked paprika and ground cumin and stir. Depending how how you like it add between 1-2 tsp hot chilli powder.

Step 7

Add the tin of chopped tomatoes then fill the tin up with water and add too.

Step 9

Add all the remaining ingredients apart from the chopped coriander and leave to gently simmer for 20 minutes.

Step 11

The sauce should have thickened and be a dark red colour.

Step 13

Serve and top with fresh coriander, jalapenos, lime and tortilla chips.