Chantenay Vegetable Chilli
Serves 4
Preparation time: 15 minutes
Cooking time: approx 30 minutes
You?ll need:
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, crushed
250g Chantenay, whole & unpeeled
350g mixed vegetables, chopped (tinned sweetcorn, courgettes, mushrooms, red, yellow & green peppers all work well)
Spices:
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
Salt & freshly ground black pepper
To serve:
Sour cream or cr?me fra?che
Fresh coriander leaves, roughly chopped
What to do:
- In a large saucepan with a lid, fry the onion in the oil until soft (about 5 minutes), add the garlic and fry for a further minute.
- Add the Chantenay, the chopped mixed vegetables and the spices and fry for 2-3 minutes, or until the lovely spice aromas 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 cr?me fra?che.