Description
Jamie Oliver’s Vegan Chilli is a plant-based chili made with a mix of beans, bell peppers, tomatoes, and spices. This dish is simmered to perfection, allowing the flavors to meld into a rich and satisfying meal that’s both healthy and comforting.
Ingredients
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- 1 large onion, diced
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- 2 cloves garlic, minced
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- 1 red bell pepper, diced
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- 1 yellow bell pepper, diced
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- 1 zucchini, diced
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- 1 carrot, diced
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- 1 can (400g) kidney beans, drained and rinsed
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- 1 can (400g) black beans, drained and rinsed
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- 1 can (400g) chickpeas, drained and rinsed
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- 1 can (400g) chopped tomatoes
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- 1 tablespoon olive oil
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- 1 teaspoon ground cumin
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- 1 teaspoon smoked paprika
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- 1/2 teaspoon chili powder (adjust to taste)
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- 1 teaspoon dried oregano
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- Salt and pepper to taste
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- Fresh cilantro, chopped (optional, for garnish)
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- Lime wedges for serving (optional)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
Add the diced red and yellow bell peppers, zucchini, and carrot to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the ground cumin, smoked paprika, chili powder, and dried oregano. Toast the spices for 1-2 minutes to bring out their flavor.
Add the kidney beans, black beans, chickpeas, and chopped tomatoes to the pot. Stir everything together and season with salt and pepper to taste. If the chili looks too thick, add a splash of water or vegetable broth.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20-25 minutes, stirring occasionally. This allows the flavors to meld and the vegetables to become tender.
Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve with lime wedges on the side for an extra burst of freshness.