Jamie Oliver Vegetarian Chilli

This Jamie Oliver Vegetarian Chilli is a hearty and flavorful recipe, which uses sweet potatoes and mixed beans. It’s a no-fuss take on the classic, ready in about 1 hour.

Jamie Oliver Vegetarian Chilli Ingredients

• 500g 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 400g tins of beans, such as kidney, chickpea, pinto, cannellini
• 2 x 400g tins of quality plum tomatoes
• lime or lemon juice, or vinegar, to taste

How To Make Jamie Oliver Vegetarian Chilli

1. Prep and roast the sweet potatoes: Preheat the oven to 200°C/400°F/gas 6. Peel and chop the sweet potatoes into bite-sized chunks. Place them on a baking tray, sprinkle with cayenne, cumin, cinnamon, sea salt, and black pepper, drizzle with oil, and toss to coat. Roast for 45 minutes to 1 hour until golden and tender.
2. Chop vegetables and herbs: Peel and chop the onion. Halve, deseed, and chop the peppers. Peel and finely slice the garlic. Pick the coriander leaves and finely chop the stalks. Deseed and finely chop the chillies.
3. Cook the aromatics: Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the onion, peppers, and garlic, and cook for 5 minutes, stirring regularly.
4. Add spices and chillies: Add the coriander stalks, chopped chillies, and spices. Cook for another 5 to 10 minutes, stirring occasionally, until softened and caramelized.
5. Add beans and tomatoes: Add the beans with their juice, and tip in the tomatoes, breaking them up with a spoon. Stir well.
6. Simmer the chilli: Bring to a boil, then reduce heat to medium-low. Let it simmer for 25 to 30 minutes until thickened. Add water if needed.
7. Combine sweet potatoes and season: Stir in the roasted sweet potatoes and most of the coriander leaves. Adjust seasoning and finish with a squeeze of lime or lemon juice or a splash of vinegar.

Recipe Tips

Can I make this ahead of time? Yes, this chilli tastes even better the next day and reheats well.

How to make it spicier: Add extra chopped chillies or cayenne during cooking.

Can I use different beans? Absolutely! Any mix of kidney, black, or cannellini beans works well.

How to thicken the chilli: Simmer uncovered until it reaches your desired thickness.

What toppings go well? Try with avocado, chopped nuts, fresh salsa, or dairy-free yogurt.

What To Serve With Vegetarian Chilli

This dish pairs well with a variety of sides:

• Steamed rice or brown rice
• Warm tortilla chips or flatbreads
• Guacamole or fresh tomato salsa
• Dairy-free sour cream or yogurt

How To Store Vegetarian Chilli

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Vegetarian Chilli Nutrition Facts

Calories: 400 per serving

Fat: 10g

Saturates: 1.6g

Carbohydrates: 58.3g

Sugars: 14.4g

Fibre: 12.9g

Protein: 21.5g

Salt: 0.9g

FAQs

Can I make this vegetarian chilli in a slow cooker?
Yes, just cook the aromatics first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.

What can I substitute for sweet potatoes?
You can use butternut squash or regular potatoes for a similar texture.

Why is my chilli too watery?
It likely hasn’t simmered long enough. Continue cooking uncovered to reduce excess liquid.

Can I add grains like quinoa or rice?
Yes, add cooked grains at the end or cook them directly in the chilli with extra liquid.