Seasonal Vegetable Chilli

This warming vegetable chilli recipe is perfect for the cold nights ahead, and especially versatile if you are trying to reduce your meat consumption. 

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

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)
• 1 tin mixed beans
• 1 tin chopped tomatoes
• 300ml boiling water
• Salt & freshly ground black pepper

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)

To serve

• Sour Cream or Creme Fraiche
• 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.

Recipe courtesy of chantenay.com

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Rachel - Silversurfers Assistant Editor

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