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.

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 to have with chili? ›

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

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 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.

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

Recipes provoke disputes among aficionados, some of whom insist that the word chili applies only to the basic dish, without beans and tomatoes. Chili con carne is a common dish for cook-offs, and may be used as a side, garnish, or ingredient in other dishes, such as soups or salsas.

What is the best cheese to put on chili? ›

Any kind of shredded cheese would be good on chili but my favorite is definitely shredded sharp cheddar cheese. White cheddar, mozzarella, smoked gouda, and pepper jack cheese are other great toppings for chili.

Is chilli con carne served with rice or pasta? ›

Whip it this up as a quick meal, though if you have time to slow cook you'll be rewarded with ultra tender beef and an extra luscious sauce. Serve over rice, or corn chips for dunking. Or make a cosy Southern meal with Cornbread or Cornbread Muffins!

What is the most common thing to eat with chili? ›

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. Here's how to make an absolutely perfect baked potato every time, from choosing the right type of potato to how long to bake it for.

Is Veg Chilli good for you? ›

"By adding extra veggies you'll increase nutrients, fiber, and satisfaction," the twins say. "Bell peppers, zucchini, yellow squash, crushed tomatoes, onions, and carrots are all great choices." We mentioned adding pumpkin and sweet potatoes to a pot of chili, but you could also make chili inside a sweet potato.

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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