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

How long is veggie chili good for in the fridge? ›

How to store and reheat vegetarian chili. In the refrigerator: this plant-based chili will stay good in your fridge for about 1 week. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.

What to eat with vegetable chili? ›

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

Can you cook veggie chili from frozen? ›

Freezing works whether you are making all meat or vegetarian chili. While the texture might change slightly due to the veggies and beans, everything still reheats in one cohesive, delicious lunch or dinner that you can serve with your favorite toppings and add-ins or pack into a thermos container for a hot lunch.

Why do you put celery in chili? ›

Stirring it in with the spices, onion, celery, and garlic ensures it breaks up as it cooks slowly. There's yet another slow step in this recipe, coming after the tomatoes, tomato sauce, peppers and beans have been added: make sure to stir your pot every so often over the next two hours.

Can you eat chili after 8 days? ›

According to the FDA Food Code, all perishable foods that are opened or prepared should be thrown out after 7 days, maximum. No leftovers should survive in your fridge for longer than that.

Is vegetable chili healthy for you? ›

Sure, the stars of chili tend to be beans and whatever ground meat you prefer, but let vegetables steal the spotlight if you want your next bowl of chili to be more nutritious. "By adding extra veggies you'll increase nutrients, fiber, and satisfaction," the twins say.

What do Mexicans eat with chilli? ›

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 pairs nicely with chili? ›

Potatoes and Sweet Potatoes. 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.

Does freezing chili make it taste better? ›

Not only does this preserve the food, but as chili freezes, the flavors are able to blend. This makes it taste even better the second time around. Having frozen chili in the freezer can save you time and money. Instead of buying fast food or spending hours in the kitchen, you'll have a delicious meal ready to enjoy.

Can you reheat veggie chili? ›

Tips for Preserving Its Hearty Taste

The best methods to reheat vegetarian chili involve gentle and even heat distribution. Whether choosing to warm it on the stovetop, in the microwave, or in the oven, the key is to maintain the chili's moisture while bringing it back to a palatable temperature.

Can you freeze chili in ziplock bags? ›

While it may be difficult to make it through the freezing chilly winter, freezing chili to enjoy all winter is not! Portion your favorite chili into whatever serving size you like in a plastic bag. Freeze the chili lying flat for easier storage. Use that chili up however you like!

Can I eat 5 day old chili? ›

The cold temperature helps slow down bacterial growth and prevent spoilage. Consuming any leftover homemade chili within 4-5 days after preparation is also advisable.

Does green chili go bad in the fridge? ›

Thawing and using your Pueblo Green Chiles:

Thawed chile can stay in the refrigerator for up to 2 weeks, depending on the way you store them. If you coat them with a little oil they will stay fresher. Watch for slight gray discoloration and slimy texture when they are going bad.

How long do veggie meals last in the fridge? ›

When cooked, leftover vegetables stored in an airtight container will usually keep up to 3–7 days in the refrigerator. Cooked canned vegetables like beans or other legumes generally last 7–10 days with proper storage (2).

How long does veggie ground last in the fridge? ›

A: All our products will remain fresh if unopened and refrigerated until the best before date. Frozen products should be kept in the freezer. Since Yves Veggie Cuisine®products are free of artificial preservatives; once the package is opened the product should be consumed within 4 to 5 days.

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