Chantenay Vegetable Chilli

Ready in:
 30 to 60 mins

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 250g chantenay, whole and unpeeled
  • 350g mixed vegetables, chopped eg tinned sweetcorn, courgettes, mushrooms, red, yellow and green peppers
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried oregano
  • 1-2 tsp dried chilli flakes
  • 1 tsp paprika (smoked or unsmoked)
  • 1 tin mixed beans
  • 1 tin chopped tomatoes
  • 300ml boiling water
  • sea salt
  • freshly ground black pepper
to serve
  • sour cream or crème fraîche
  • fresh coriander leaves, roughly chopped
  • 1

    Fry the onion in the olive oil in a large saucepan with a lid until soft (about five minutes). Add the garlic and fry for a further minute.

  • 2

    Combine the chantenay, the chopped mixed vegetables and the spices and fry for about 2-3 minutes, or until the lovely spice aromas begin to rise from the pan.

  • 3

    Finally, add the mixed beans, tinned tomatoes and boiling water and bring everything up to the boil. Cover the pan and reduce the heat to a gentle simmer and cook for around 20-25 minutes or until the vegetables are tender. Check after 15 minutes or so and if the sauce is a little thin uncover for the remaining cooking time.

  • 4

    Serve sprinkled with the chopped coriander and a dollop of sour cream or crème fraîche.

Chantenay Vegetable Chilli was taken from COOK VEGETARIAN

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