Chantenay Vegetable Chilli: Autumn Comfort Food

Chantenay Vegetable Chilli: Autumn Comfort Food. Hello friends, are you looking for something nice for dinner?

How about making a  Chantenay Vegetable Chilli?

Chantenay Vegetable Chilli

How To Make A 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)

Chantenay Vegetable Chilli

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:

  • Coconut yoghurt
  • Fresh coriander leaves, roughly chopped

What To Do:

1. 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.

2. 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.

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

What do you think of this Chantenay Vegetable Chilli recipe?

Do you fancy trying it?

Recipe and image courtesy of Chantenay.

Chantenay Vegetable Chilli

You Might Also Like:

Chicken Stew With Leeks And Chantenay.

Chantenay Prosciutto And Rocket Salad.

Chantenay And Raisin Breakfast Muffins For The Weekend.

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Claire Justine

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Recipe and image courtesy of Chantenay.

12 Comments

  1. 19th September 2018 / 2:39 am

    Oooh yummy! I can’t wait to make some veggie chili!

    • Claire
      Author
      19th September 2018 / 10:38 am

      Thanks for stopping by Heather 🙂

  2. 19th September 2018 / 12:16 pm

    Wow! That looks awesome! Drop it in my Tummy Tuesday blog hop if you’d like. It’s very small but friendly.

  3. Ruth
    19th September 2018 / 5:12 pm

    Looks very tasty.yum,

    • 20th September 2018 / 12:51 pm

      Thanks for stopping by and leaving a comment 🙂

  4. 23rd September 2018 / 10:10 pm

    I love a vegetable chili and this will be a perfect chili for fall! Thanks so much for sharing with us at Full Plate Thursday and hope you are having a great weekend!
    Miz Helen

    • 24th September 2018 / 7:43 pm

      Thanks for stopping by Miz Helen 🙂

  5. amberlyonferguson2017
    24th September 2018 / 5:07 pm

    Looks so good! Thanks for sharing at TFT. Pinning!

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