Amazing Veggie Chilli by Jamie Oliver

Chef: Jamie Oliver
Prep: 20 mins
Cook: 40 mins
Amazing Veggie Chilli by Jamie Oliver
Veg by Jamie Oliver is published by Penguin Random House
© Jamie Oliver Enterprises Limited (2019 Veg)
Photography: David Loftus

2 red onions

2 sweet potatoes (250g each)

3 mixed-colour peppers

4 large ripe tomatoes

olive oil

1 teaspoon cumin seeds

1 teaspoon smoked paprika

4 cloves of garlic

1 lemon

1 x 400g tin of cannellini beans

hot chilli sauce

250g black rice

1 bunch of fresh mint (30g)

4 small flour tortillas

4 tablespoons natural yoghurt

Preheat a griddle pan to high. Peel the onions, scrub the sweet potatoes and deseed the peppers. Cut off a small chunk of each and put aside with one tomato (this is for the salsa later). Roughly chop the rest of the veg into 4cm chunks and halve the remaining tomatoes, then chargrill, working in batches.

Drizzle 1 tablespoon of oil into a large casserole pan over a medium-low heat and stir in the cumin and paprika. Peel, roughly chop and add the garlic, finely grate in the lemon zest, and add the grilled veg bit by bit as they’re ready, stirring regularly.

Tip in the beans (juices and all), and 1 1/2 tins’ worth of water, then add around 1 tablespoon of chilli sauce (or to your liking). Season with sea salt and black pepper and simmer for 30 minutes, or until thickened and reduced. Meanwhile, cook the rice in a pan of boiling salted water according to the packet instructions.

Pick 2 sprigs of mint leaves and very finely chop with the salsa veg, then toss with the lemon juice and season to taste with salt and pepper.

Warm the tortillas on the griddle and ripple a good few shakes of chilli sauce through the yoghurt. Serve the chilli with the black rice, salsa, yoghurt and tortillas, and pick over the mint leaves. Enjoy!

Serves
4

Preparation Time
20 minutes

Cooking Time
40 minutes

Main ingredients
Vegetables

Recipe Type
Dinner, Family Dinners, Healthy, Kids Food

Level of Difficulty
Easy

Using veg raw to make a salsa as well as cooking it in the stew is incredibly resourceful and delicious.
 

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