Amazing veggie chilli

By Jamie Oliver
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SERVES
4
TOTAL TIME

Ingredients

  • 2 red onions
  • 2 sweet potatoes (250 grams 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 400 grams tin of cannellini beans
  • Hot chilli sauce
  • 250 grams black rice
  • 1 bunch of fresh mint (30 grams)
  • 4 small flour tortillas
  • 4 tablespoons natural yoghurt

Directions

  1. 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 four centimeter chunks and halve the remaining tomatoes, then chargrill, working in batches.
  2. Drizzle one 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 one 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 two 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.
  3. 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!

 

Veg by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2019 Veg). Photography: David Loftus.

Veg (2019). Approved PR recipe.

NUTRITIONAL GUIDELINES (PER SERVING)
Calories: 636
Fat: 9.1 grams
Saturated fat: 2.6 grams
Protein: 18.3 grams
Carbohydrates: 121.2 grams
Sugars: 26.4 grams
Salt: 1.4 grams
Fibre: 15.3 grams

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This recipe appears in Ultimate Veg (© 2019)

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