Jamie Oliver Kerryann’s Chilli Con Veggie

This Jamie Oliver Kerryann’s Chilli Con Veggie is a hearty and fiber-packed recipe, which uses lentils and mixed beans. It’s a brilliant batch-cook recipe, ready in about 1 hour and 45 minutes.

Jamie Oliver Kerryann’s Chilli Con Veggie Ingredients

• 2 medium onions
• 4 cloves of garlic
• 1 medium leek
• 1 long fresh red chilli
• 2 tablespoons olive oil
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 2 tablespoons smoked paprika
• ½ a cinnamon stick or 1 teaspoon ground cinnamon
• 2 tablespoons dried oregano
• 1 whole nutmeg, for grating
• 2 tablespoons tomato purée
• 250g dried green lentils
• 250g dried red lentils
• 2 x 400g tins of red kidney beans
• 2 x 400g tins of black beans
• 2 x 400g tins of chopped tomatoes
• 1.2 litres vegetable stock

How To Make Jamie Oliver Kerryann’s Chilli Con Veggie

1. Prep and sauté vegetables: Peel and finely chop onions and garlic. Trim and chop the leek and red chilli. Add to a large heavy-based pan with olive oil over medium heat. Fry for 5 minutes until softened.
2. Add spices and tomato paste: Stir in cumin, coriander, smoked paprika, cinnamon, oregano, and grated nutmeg. Cook for 2 minutes, adding a splash of water if dry. Stir in tomato purée and cook for 2 more minutes.
3. Add lentils and beans: Add both types of lentils. Drain and rinse kidney beans and black beans, then stir them in.
4. Add tomatoes and stock: Add the tinned tomatoes and vegetable stock. Stir well.
5. Simmer: Bring to a boil, reduce to low heat, and simmer for at least 1 hour, stirring every 15–20 minutes until thick and rich. Season to taste.
6. Serve: Enjoy with rice or baked potatoes, topped with coriander, lime wedges, and a dollop of sour cream.

Recipe Tips

• Can I freeze this veggie chilli? Yes, it freezes beautifully. Cool completely and store in airtight containers for up to 3 months.
• How to make it spicy: Leave in the chilli seeds or add more fresh or dried chilli.
• Can I use canned lentils? You can, but reduce the cooking time and liquid slightly to avoid overcooking.
• What can I serve this with? Rice, jacket potatoes, or tortilla chips all work well.
• How to thicken the chilli: Just simmer longer uncovered to reduce the liquid.

What To Serve With Veggie Chilli

This filling chilli is perfect with:

• Steamed rice or brown rice
• Jacket potatoes or sweet potatoes
• Cornbread or crusty bread
• Tortilla chips or nachos
• Lime wedges, sour cream, and fresh coriander

How To Store Kerryann’s Chilli Con Veggie

Refrigerate: Store in airtight containers for up to 5 days. Reheat on the stove or in the microwave.
Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

Veggie Chilli Nutrition Facts

• Calories: 388 kcal
• Fat: 5.6g
• Saturates: 0.9g
• Sugars: 7.9g
• Salt: 0.2g
• Protein: 24.8g
• Carbohydrates: 59g
• Fibre: 14.4g

FAQs

Can I add other vegetables to this chilli?
Yes! Try spinach, sweet potato, courgette, or peas for variation.

Is this chilli vegan?
Yes, the base recipe is vegan. Just skip the sour cream or use a plant-based version.

Can I make it in a slow cooker?
Yes, cook on low for 6–8 hours or high for 3–4 hours. Adjust liquid if needed.

Does it taste better the next day?
Absolutely! The flavors deepen overnight, making it great for leftovers.

How many people does it serve?
This recipe serves 10—perfect for meal prep or a crowd.

Jamie Oliver Kerryann’s Chilli Con Veggie

Author: Sarah Cooking Method:Simmering One-Pot Cooking Batch Cooking Cuisine:American Courses:Dinner Main

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 30 minutesTotal time:1 hour 45 minutesServings:10 servingsCalories:388 kcal Best Season:Available

Description

A big-batch vegetarian chilli packed with lentils, beans, and warming spices – perfect for family meals or freezing.

Ingredients

• 2 onions, 4 garlic cloves, 1 leek, 1 red chilli
• 2 tbsp olive oil
• 2 tbsp each ground cumin, coriander, smoked paprika
• ½ cinnamon stick or 1 tsp ground
• 2 tbsp oregano, grated nutmeg
• 2 tbsp tomato purée
• 250g each green & red lentils
• 2 x 400g tins red kidney beans
• 2 x 400g tins black beans
• 2 x 400g tins chopped tomatoes
• 1.2L vegetable stock

Instructions

1. Fry chopped veg in oil for 5 mins.
2. Add spices and tomato purée, cook 2 mins.
3. Add lentils, drained beans, tomatoes, and stock.
4. Simmer for 1+ hour, stirring every 15–20 mins.
5. Season and serve with toppings of choice.

Notes

• Super freezer-friendly—cool completely and freeze in portions. Great with baked potatoes, rice, nachos, or wrapped in tortillas.

Keywords:vegetarian chilli recipe, lentil and bean chilli, Jamie Oliver chilli con veggie, big batch vegetarian dinner, easy veg chilli