Jamie's smoky veggie chilli recipe

1. Place the corn on the cobs in a large, dry non-stick frying pan on a high heat and gently char for 5 mins. Trim the spring onions and peel the garlic cloves, add to the pan and cook for a further 5 mins, turning occasionally, until everything is nicely charred, then remove to a board. Scrub and roughly chop the sweet potatoes, then add to the pan and cook for 10 mins until nicely charred.
2. Put the garlic in a blender with the green parts of the spring onion, 1 tin of black beans (juice and all), the Cajun seasoning and a pinch of black pepper, then blitz until smooth. Roughly chop most of the tomatoes, reserving a handful for later, then add to the blender and blitz again. Tip over the sweet potatoes, along with the remaining tin of beans, and simmer on a medium heat for 15 mins, or until thickened, stirring occasionally. Loosen with splashes of water, if needed.
3. Meanwhile, put the flour in a large bowl with a pinch of sea salt, add 80ml of water and mix into a dough, then knead on a flour-dusted surface for 2 mins. Divide the dough into 4 balls and roll out into 15cm rounds. Place a dry non-stick frying pan on a high heat and fry the flatbreads one at a time for 1-2 mins each side, or until charred on one side and bubbling on the other, stacking them up in a tea towel as you go.
4. For the salsa, cut the charred corn off the cob and finely chop with the white parts of the spring onions and remaining tomatoes. Mix in a bowl with 2 tbsp red wine vinegar and a pinch of salt and pepper. Fold the salsa through the chilli and serve with the warm flatbreads for dunking.

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