Yes Recipe: Vegetarian Chilli

EmmaBy Emma  •  1 Jul 2015 at 7:00am  •  Food and Drink, Healthy Eating, Recipes


by Emma

I have already shared my favourite chilli recipe with you, but I do like to keep an open mind about new contenders. Today’s recipe is definitely that but it is sans meat – a mouth-wateringly tasty veggie chilli, courtesy of the one and only Jamie Oliver.

It is super tasty and fragrant, and packs a good punch as well (I did downgrade the chilli content slightly but you can turn the dial up if you want to).

Perfect for a warming meal and with the sweet potato I found it didn’t need any other accompaniments. I even had enough left for lunch the next day.

Ingredients(serves 4)
  • 2 medium-sized sweet potatoes, approximately 500g
  • 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
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • A handful of mushrooms (this was my addition to Jamie’s recipe)
  • 2 cloves garlic
  • 1 fresh red chilli (you can also add a green chilli if you can take the heat)
  • 2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
  • 2 x 400 g tinned chopped tomatoes

Preheat the oven to 200˚C/400˚F/gas 6.

Fragrant and tasty veggie chilli, by Jamie Oliver, via Year of the Yes

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.

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, mushroom and garlic and cook for 5 minutes.

Fragrant and tasty veggie chilli, by Jamie Oliver, via Year of the Yes

Add the 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.. Taste and season with salt and pepper.

Fragrant and tasty veggie chilli, by Jamie Oliver, via Year of the Yes

Serve with some soured cream (Jamie also adds guacamole and rice or tortilla chips, and who are we to argue, but just sour cream on its own is just fine).

Fragrant and tasty veggie chilli, by Jamie Oliver, via Year of the Yes


That is tasty in a bowl right there…..

About the Author

Emma loves sunshine and flip flops, prosecco, chocolatey treats, things that sparkle, trips to the beach, reading and blogging.

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