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Jamie's smoky veggie chilli recipe

52 ratings

Jamie says: "The secret to this veg-packed chilli is dry-charring all the veg first, so you get a lovely smoky flavour right from the get go. Perfect for batch-cooking or doubling up to feed a crowd." See method

Serves 4
45 mins to prepare and 25 mins to cook
469 calories / serving
Freezable
Vegan
Vegetarian
Dairy-free

Ingredients

200g frozen corn
100g bunch spring onions
4 garlic cloves
500g frozen sweet potato chunks
1kg ripe tomatoes
2 x 400g tins black beans
2 heaped tsp Cajun seasoning
150g self-raising flour, plus extra for dusting
red wine vinegar
extra virgin olive oil
optional: 4 sprigs of fresh coriander

Source of protein which supports the maintenance of normal bones

Each serving contains

Energy
1980kj
469kcal 23%
Fat
3g 4%
Saturates
1g 3%
Sugars
19g 21%
Salt
1.7g 28%

of the reference intake
Carbohydrate 83.9g Protein 18.6g Fibre 20.8g

Method

Place the frozen corn into a dry large non-stick frying pan on a high heat and cook for 5 minutes, stirring occasionally, until gently charred, then remove to a bowl. Trim the spring onions and peel the garlic cloves. Add to the pan along with the frozen sweet potato and cook for 8 minutes until everything is nicely charred, turning occasionally.
Remove the garlic to a blender, then add just the green parts of the spring onions. Put three tomatoes aside for the salsa, then halve the rest, adding them to the blender as you go. Tip in one tin of black beans (juice and all), then add the Cajun seasoning and a pinch of sea salt and black pepper and blitz until smooth.
Pour the sauce over the sweet potatoes along with the remaining tin of beans (juices and all) and simmer on a medium heat for 20 minutes, or until the sweet potato is tender, stirring occasionally and loosening with splashes of water, if needed.
Meanwhile, pile the flour into a bowl with a pinch of sea salt, add 80ml of water and mix to a dough, then knead on a flour-dusted surface for 2 minutes. Divide the dough into four balls and roll out into 15cm rounds. In batches, dry fry the flatbreads over a high heat for 1 to 2 minutes on each side, or until charred on one side and bubbling on the other, stacking them up in a tea towel as you go.
For the salsa, finely chop the white parts of the spring onions and add to a bowl with the charred corn. Deseed and finely chop the remaining tomatoes, then mix in a bowl with 2 tablespoons each of red wine vinegar and extra virgin olive oil and a pinch of salt and pepper. To serve, top the chilli with the salsa and add a warm flatbread alongside.

Tip: Try adding a cooling dollop of yoghurt to finish.

Easy swaps: Serve with freshly cooked rice or tortilla wraps if you don’t want to make the flatbreads

Freezing and defrosting disclaimer
Freeze the chilli only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver recipes