Description
The Jamie Oliver Veggie Chilli is a colorful, flavorful plant-based chili made using mixed beans, vegetables like bell peppers and sweet potatoes, and a medley of spices like cumin, paprika, and chili powder. Simmered in a rich tomato base, it’s slow-cooked to allow all the flavors to come together. It’s a flexible, family-friendly recipe that can be served over rice, with tortilla chips, or even spooned into tacos.
Ingredients
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Olive oil – 2 tablespoons
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Red onion – 1 large, chopped
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Garlic – 3 cloves, minced
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Carrot – 1, diced
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Celery – 2 sticks, chopped
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Red bell pepper – 1, chopped
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Yellow bell pepper – 1, chopped
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Sweet potato – 1 medium, peeled and diced
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Canned chopped tomatoes – 2 x 400g cans
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Kidney beans – 1 x 400g can, drained
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Black beans – 1 x 400g can, drained
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Ground cumin – 1½ teaspoons
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Smoked paprika – 1 teaspoon
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Chili powder – ½ to 1 teaspoon (to taste)
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Ground coriander – 1 teaspoon
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Salt and black pepper – to taste
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Fresh coriander – handful, chopped (for garnish)
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Lime wedges – to serve
Instructions
Step 1: Sauté the Base
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Heat olive oil: In a large pot over medium heat.
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Cook the aromatics: Add onions, garlic, carrot, and celery. Sauté for 5–7 minutes until softened.
Step 2: Add the Vegetables
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Stir in peppers and sweet potato: Cook for another 5 minutes, stirring occasionally.
Step 3: Add the Spices
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Sprinkle in the spices: Add cumin, paprika, chili powder, and ground coriander. Cook for 1–2 minutes to toast the spices and release their aroma.
Step 4: Pour in Tomatoes and Beans
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Add canned tomatoes and drained beans: Stir to combine everything. Season with salt and black pepper.
Step 5: Simmer
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Let it bubble gently: Lower the heat, cover, and simmer for 25–30 minutes until sweet potatoes are tender and the chili has thickened. Stir occasionally.
Step 6: Adjust and Serve
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Taste and adjust seasoning: Add more chili or salt if needed.
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Serve hot: Garnish with fresh coriander and a squeeze of lime.