Chantenay Vegetable Chilli
Serves: 4
Ready in: 30 to 60 mins
Chantenay Vegetable Chilli
Ingredients
- 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
Method
-
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.
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Chantenay Vegetable Chilli was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 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
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
