Description

Jamie Oliver’s Vegetarian Chilli is a plant-based version of the classic chilli, using a variety of beans, tomatoes, vegetables, and spices to create a robust, warming dish. It’s a satisfying option for vegetarians, vegans, or anyone looking for a meatless meal.

Ingredients

Scale

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 zucchini, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (adjust to taste)

1/2 teaspoon ground coriander

1 can (400g) diced tomatoes

1 can (400g) kidney beans, drained and rinsed

1 can (400g) black beans, drained and rinsed

1/2 cup vegetable stock

Salt and black pepper, to taste

Fresh cilantro, chopped, for garnish

Optional toppings: avocado slices, sour cream, shredded cheese, lime wedges

Instructions

Step 1: Sauté the Vegetables

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic, red and yellow bell peppers, and zucchini, and cook for another 5 minutes, stirring occasionally.

Step 2: Add the Spices

Stir in the ground cumin, smoked paprika, chili powder, and ground coriander. Cook for 1-2 minutes, allowing the spices to become fragrant.

Step 3: Add the Tomatoes and Beans

Add the canned tomatoes, kidney beans, black beans, and vegetable stock to the pot. Stir well to combine all ingredients.

Step 4: Simmer the Chilli

Bring the mixture to a boil, then reduce the heat to low. Cover and let the chilli simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined. Season with salt and black pepper to taste.

Step 5: Serve and Garnish

Serve the vegetarian chilli hot, garnished with fresh cilantro and any optional toppings you like, such as avocado slices, sour cream, or shredded cheese.