Autumn Vegetable Chilli
This warming vegetable chilli recipe is perfect for the cold autumn nights ahead.
It’s vegetarian and can be prepared with your favourite vegetables – chop into small cubes for best results.
Serves: 4 Prep time: 15 minutes Cook time: approx 30 minutes
- 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)
- 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
- Coconut yoghurt
- 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 crème fraîche.
Recipe courtesy of chantenay.com
Rachel - Silversurfers Assistant Editor
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