Smoky Veggie Chili (Vegan)

Before I start I want to make clear this is not my own recipe: it is Jamie Oliver’s one, and can be found at this link:https://www.jamieoliver.com/recipes/vegetable-recipes/smoky-veggie-chilli/ It is so delicious, cheap and filling I had to share it! Takes a little while but totally worth it. Good for freezing in portions for quick midweek meals!

Ingredients: Makes 8 portions.

  • 2 onions cut into 1 cm dice
  • 1 heaped teaspoon cumin seeds
  • 2 heaped teaspoons smoked paprika
  • 2 teaspoons cocoa powder
  • 1 heaped tablespoon peanut butter
  • 1-2 fresh red chilies cut to 1 cm pieces
  • 3 mixed colour peppers roughly cut to 2 cm chunks
  • 2 sweet potatoes (approx. 300 g each) peeled and cut to 2 cm chunks
  • 2 x 400 g tins of butter beans
  • 3 x 400 g tins of plum tomatoes
  • Olive oil

Method:

1. Put a large casserole pan on a low to medium heat and a griddle pan next to it on a high heat.

2. On the griddle pan char the onions and transfer to the casserole pan.

3. In the casserole pan add in 2 tablespoons olive oil, the cumin seeds, smoked paprika, cocoa and peanut butter.

4. In batches char the rest of the chopped vegetables ( chilies, peppers and sweet potatoes) on the griddle pan and add to the casserole pan, stirring occasionally. Try and get some black charring on the vegetables these really make the flavour of the dish.

3. Drain the butter beans tins over the casserole pan so the juices go in, then tip the beans on the griddle pan in an even layer until they burst slightly. Do not stir the pan! then add to the veg in the casserole dish along with the tinned tomatoes, breaking them up with a spoon.

4. Simmer gently for 1 hour, season to taste and serve with rice or couscous. Jamie includes fresh coriander in the recipe and adds it in at the last minute. I hate coriander so left it out!

PS. To make the couscous: gently heat 2 tablespoons olive oil in a pan, add in 225 g couscous, 250 ml boiling water and 3/4 teaspoons salt. Get it to bubble them switch the heat off and cover with a lid. Leave to steep for 10 minutes, before putting the heat back on very low and gently fluffing up with a fork to separate the grains.

Hope you enjoy making this! Leave me a comment if you give it a try. Thank you for reading 🙂

Published by Laura

Born in France to English parents, but living in Scotland for the past 20 years now. Passionate about cooking and tasty simple food.

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