Versatile veggie chilli | Jamie Oliver chilli recipes (2024)

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Versatile veggie chilli

With sweet potatoes, peppers & beans

  • Vegetarianv
  • Dairy-freedf
  • Gluten-freegf
  • Veganvg

With sweet potatoes, peppers & beans

  • Vegetarianv
  • Dairy-freedf
  • Gluten-freegf
  • Veganvg

“This is a hearty, delicious alternative to traditional chilli con carne that can be tweaked depending on what you have. Check out the tips below for inspiration. ”

Serves 4

Cooks In1 hour

DifficultySuper easy

VegetablesMexicanSweet potatoPotatoKeep cooking and carry on

Nutrition per serving
  • Calories 369 18%

  • Fat 10.1g 14%

  • Saturates 1.6g 8%

  • Sugars 14.4g 16%

  • Salt 0.9g 15%

  • Protein 21.5g 43%

  • Carbs 58.3g 22%

  • Fibre 12.9g -

Of an adult's reference intake

Tap For Method

Ingredients

  • 500 g sweet potatoes
  • 1 level teaspoon cayenne pepper , plus extra for sprinkling
  • 1 heaped teaspoon ground cumin , plus extra for sprinkling
  • 1 level teaspoon ground cinnamon , plus extra for sprinkling
  • olive oil
  • 1 onion
  • 2 mixed-colour peppers
  • 2 cloves of garlic
  • 1 bunch of fresh coriander (30g)
  • 2 fresh mixed-colour chillies
  • 2 x 400 g tins of beans, such as kidney, chickpea, pinto, cannellini
  • 2 x 400 g tins of plum tomatoes
  • lime or lemon juice, or vinegar , to taste

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
  3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
  4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
  5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
  6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
  7. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
  8. Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
  9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
  10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
  11. Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

Tips

EASY SWAPS:
Use butternut squash or regular potatoes instead of sweet potatoes. No onions? Try using a leek or a few spring onions. I’ve used cayenne pepper here, but paprika would be equally delicious. Also, you can use fresh basil in place of coriander, or leave the herbs out altogether.

FLAVOUR BOOST:
A fresh tomato salsa or a sprinkling of chopped nuts would finish this dish off nicely.

HANDY HINT:
Double or triple this recipe if you’ve got the ingredients, portion it up, and freeze for future meals. Just remember – if you’re batch cooking, let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is well wrapped, and labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating it.

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Versatile veggie chilli | Jamie Oliver chilli recipes (2024)

FAQs

What to eat with veggie chili? ›

Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

Why is vegetarian chili good for you? ›

"The beans will also bump up the fiber, magnesium, and folic acid, and they may help to increase the body's good (HDL) cholesterol, reduce blood pressure, and fight inflammation." Mix and match bean types in your chili for more varied nutrients.

Can I freeze vegetable chili? ›

YES! Follow the instructions above, but instead of placing the chili in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the vegetarian chili overnight and reheat on the stovetop or in the microwave when you're ready to eat.

How to serve chilli con carne? ›

Serving suggestions for chilli con carne

Serve it on a bed of plain, boiled rice, with a spoonful of soured cream on top. Pile it on tortilla chips and sprinkle it with grated cheddar. Wrap it up in a tortilla with shredded lettuce, chopped tomatoes and guacamole for a great burrito.

What do Mexicans eat with chilli? ›

And to serve

In Mexico, they make a green rice, using a long-grain variety flavoured with salsa verde. Paul also suggests trying an ancient grain such as quinoa or faro, as well as corn tortillas and condiments such as guacamole, salsas and sour cream. “Chilli con carne is very communal,” he says.

What is traditionally served with chili? ›

Cornbread is a classic and time-tested accompaniment to chili, and for good reason. The slightly sweet, toasty flavor of the cornbread will complement the boldly-spiced chili. And whether you prefer your cornbread to be served oven-to-table in a cast-iron skillet or baked as muffins, our recipes are sure to satisfy.

Is it OK to eat chilli everyday? ›

It can cause gastrointestinal distress

Eating spicy food in moderation is generally safe for people who don't already have stomach issues. However, it can cause inflammation to the areas that aid digestion and can sometimes lead to heartburn, stomachaches or diarrhea.

Why do Chinese eat so much chilli? ›

As mentioned before, due to geographical and climate differences in China, each area has its own way of cooking and different eating habits. Northern China has cold and damp weather, and therefore people there eat more hot and spicy foods such as chilies, onions, and garlic.

What does chilli do to your body? ›

Boasting high amounts of vitamin C and antioxidants, chillies have been found to help prevent lifestyle diseases including some cancers and stomach ulcers. Meanwhile, their ability to create heat within the body has also linked the peppers to weight loss as well as lowering the risk of type II diabetes.

What is the secret to making good chili? ›

Rumi Spice's top tips for making chili:
  • Brown the Meat.
  • Don't Forget Vegetables.
  • Elevate with Extra Flavor.
  • Only Add Flavorful Liquids.
  • Opt for Dried Beans.
  • Season Early and Often.
  • Add Some Acidity at the End.
  • Top It Off.

What are the best beans for chili? ›

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

Do you drain beans for chili? ›

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish.

Is there a difference between chili and chili con carne? ›

Chili con carne is chili with meat, usually beef. Chili as a generic term usually refers to chili con carne but not all chili has meat. IOW most chili is made with beef and red Chile powder. But chilis can have beans and no meat, or any other meat.

What to serve with chili instead of rice? ›

Potatoes and Sweet Potatoes. Baked potatoes and chili is a classic combination that everyone loves. Chili also pairs well with baked sweet potatoes, roasted potatoes, potato wedges, fries, and more.

What can you have with chilli instead of rice? ›

Some of the best choices for what to serve with chilli con carne instead of rice include sweet potato wedges, couscous, cauliflower and broccoli rice, tortilla wraps, fries, cornbread, mashed potatoes, roast potatoes, pitta breads, and quinoa.

What to eat on the side with chilli? ›

Chilli side dishes
  1. Baked potatoes. A star rating of 4.7 out of 5. ...
  2. Tomato & avocado salsa. A star rating of 4.9 out of 5. ...
  3. How to cook rice. Learn how to cook basmati rice and get perfect, fluffy results with our tips and video guide. ...
  4. Sweetcorn salsa. ...
  5. Guacamole salsa. ...
  6. Ultimate tomato salsa. ...
  7. Soured cream.

What can I serve with chilli instead of rice? ›

Some of the best choices for what to serve with chilli con carne instead of rice include sweet potato wedges, couscous, cauliflower and broccoli rice, tortilla wraps, fries, cornbread, mashed potatoes, roast potatoes, pitta breads, and quinoa.

What kind of bread to eat with chili? ›

There are many side dish options to serve with a big bowl of chili, so read on for some delicious ideas! Bread – A warm piece of crusty bread, cheese bread, breadsticks, corn bread or dinner rolls with butter are perfect sides for this hearty meal. Garlic bread is a great option, too!

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