Veggie chilli

Jamie Oliver

Ready in: 45 minutes
Servings: 4
Vegetarian
Vegan
Gluten Free
Dairy Free
Very Popular

Ingredients

  • freshly ground black pepper
    Produce
  • 1 level teaspoon cayenne pepper, plus extra for sprinkling
    Spices and Seasonings
  • a bunch of fresh coriander
    Produce;Spices and Seasonings
  • 2 cloves garlic
    Produce
  • 1 fresh green chilli
    Produce
  • 1 level teaspoon ground cinnamon, plus extra for sprinkling
    Spices and Seasonings
  • 1 teaspoon ground cumin, plus extra for sprinkling
    Spices and Seasonings
  • 2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
    Pasta and Rice
  • olive oil
    Oil, Vinegar, Salad Dressing
  • 1 onion
    Produce
  • 1 red pepper
    Produce
  • 1 fresh red chilli
    Produce
  • sea salt
    Spices and Seasonings
  • 2 medium sweet potatoes, approximately 500g
    Produce
  • 2 x 400 g tinned chopped tomatoes
    Produce
  • 1 yellow pepper
    Produce

Steps

  • This is a lovely alternative to traditional chilli con carne. It's packed with good stuff so is a great choice for veggies and meat eaters alike. I like to serve it with soured cream, guacamole and either rice or tortilla chips, but it's totally up to you.
  • Preheat the oven to 200C/400F/gas 6.
  • Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, salt and pepper.
  • Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
  • Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Peel and finely chop the garlic.
  • Pick the coriander leaves and put aside, then finely chop the stalks. Deseed and finely chop the chillies.
  • Place the sweet potatoes in the hot oven for 40 minutes, or until soft and golden.
  • Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil.
  • Add the onion, peppers and garlic and cook for 5 minutes.
  • Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.
  • Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat 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 if it gets a bit thick.
  • Stir the roasted sweet potato through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it. 1
  • Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortilla chips.

Nutrition

  • Calories: 300.07  cal  (15.0%)
  • Fat: 14.82  g  (22.8%)
  • Saturated Fat: 2.04  g  (12.78%)
  • Carbohydrates: 39.52  g  (13.17%)
  • Sugar: 12.94  g  (14.38%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 305.96  mg  (13.3%)
  • Protein: 4.57  g  (9.14%)
  • Vitamin A: 20222.87  IU  (404.46%)
  • Vitamin C: 219.69  mg  (266.29%)
  • Manganese: 0.78  mg  (38.92%)
  • Vitamin B6: 0.76  mg  (37.99%)
  • Fiber: 8.27  g  (33.06%)
  • Vitamin E: 4.53  mg  (30.19%)
  • Vitamin K: 28.84  µg  (27.47%)
  • Potassium: 925.82  mg  (26.45%)
  • Folate: 86.81  µg  (21.7%)
  • Magnesium: 61.19  mg  (15.3%)
  • Copper: 0.3  mg  (15.18%)
  • Vitamin B5: 1.42  mg  (14.19%)
  • Vitamin B1: 0.21  mg  (13.82%)
  • Vitamin B3: 2.55  mg  (12.74%)
  • Iron: 2.23  mg  (12.37%)
  • Phosphorus: 123.12  mg  (12.31%)
  • Vitamin B2: 0.2  mg  (11.97%)
  • Calcium: 77.64  mg  (7.76%)
  • Zinc: 0.9  mg  (6.03%)
  • Selenium: 1.37  µg  (1.96%)

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