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Chantenay Vegetable Chilli

Serves: 4

Ready in: 30 to 60 mins

Chantenay Vegetable Chilli Recipe: Veggie


1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, crushed
250g chantenay, whole and unpeeled
350g mixed vegetables, chopped eg tinned sweetcorn, courgettes, mushrooms, red, yellow and green peppers
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
sea salt
freshly ground black pepper
[hd]to serve[/hd]
sour cream or crème fraîche
fresh coriander leaves, roughly chopped


  • 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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