VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES
This is a hearty, delicious alternative to traditional chilli con carne that can be tweaked depending on what you have. Use butternut squash or regular potatoes instead of sweet potatoes. No onions? Try using a leek or a few spring onions. I’ve used cayenne pepper here, but paprika would be equally delicious. Also, you can use fresh basil in place of coriander, or leave the herbs out altogether.
Total Time 1 hours
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 200˚C/400˚F/gas 6.
- Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
- Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
- Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
- Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
- Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
- Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
- Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
- Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
- Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
- Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.
Nutrition Facts : Calories 369 calories, FatContent 10.1 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 21.5 g protein, CarbohydrateContent 58.3 g carbohydrate, SugarContent 14.4 g sugar, SodiumContent 0.9 g salt, FiberContent 12.9 g fibre
VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES
This is a hearty, delicious alternative to traditional chilli con carne that can be tweaked depending on what you have. Use butternut squash or regular potatoes instead of sweet potatoes. No onions? Try using a leek or a few spring onions. I’ve used cayenne pepper here, but paprika would be equally delicious. Also, you can use fresh basil in place of coriander, or leave the herbs out altogether.
Total Time 1 hours
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 200˚C/400˚F/gas 6.
- Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
- Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
- Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
- Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
- Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
- Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
- Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
- Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
- Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
- Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.
Nutrition Facts : Calories 369 calories, FatContent 10.1 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 21.5 g protein, CarbohydrateContent 58.3 g carbohydrate, SugarContent 14.4 g sugar, SodiumContent 0.9 g salt, FiberContent 12.9 g fibre
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SOURCE INSIDE AMERICA'S TEST KITCHEN
I found this on the web and made some changes.
Good choices for condiments include diced fresh tomatoes, diced
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VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES
This is a hearty, delicious alternative to traditional chilli con carne that can be tweaked depending on what you have. Use butternut squash or regular potatoes instead of sweet potatoes. No onions? Try using a leek or a few spring onions. I’ve used cayenne pepper here, but paprika would be equally delicious. Also, you can use fresh basil in place of coriander, or leave the herbs out altogether.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 369 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 369 calories per serving
- Preheat the oven to 200˚C/400˚F/gas 6.
- Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
- Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
- Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
- Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
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- Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
- Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
- Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.
See details
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We like to eat this tasty soup with tortilla chips. Canned tomatoes and beans and frozen vegetables give you a head start when preparing this recipe. - Jan Sharp, Blue Springs, Missouri
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Lunch
Cuisine North America, Mexican
Calories 145 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Lunch
Cuisine North America, Mexican
Calories 145 calories per serving
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SOURCE INSIDE AMERICA'S TEST KITCHEN
I found this on the web and made some changes.
Good choices for condiments include diced fresh tomatoes, diced
avocado, sliced scallions, chopped red onion, chopped cilantro
leaves, sour cream, and shredded Monterey Jack or cheddar cheese.
If you are a fan of spicy food, consider using a little more of the
red pepper flakes or cayenne--or both. The flavor of the chili
improves with age; if possible, make it a day or up to five days
in advance and reheat before serving. Leftovers can be frozen for
up to a month.
Substitute beer or bourbon for water.
From food.com
Reviews 5.0
Total Time 3 hours 30 minutes
Calories 440.1 per serving
From food.com
Reviews 5.0
Total Time 3 hours 30 minutes
Calories 440.1 per serving
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