Chantenay Vegetable Chilli
Serves: 4
Ready in: 30 to 60 mins

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