Jamie Oliver Vegetarian Chilli

I’ve made more chillis in my life than I can count — black bean, three-bean, whatever’s-left-in-the-cupboard bean — and this one’s easily in my top three. There’s just something about the combo of roasted sweet potatoes, warm spices, and that little zing of lime at the end that makes it sing. I made this once on a damp, dreary Tuesday when everything felt a bit meh — and suddenly the whole kitchen smelled like warmth and purpose.

It’s got comfort written all over it but still feels fresh. That little pile of roasted veg folded in at the end? Total texture game changer. It’s bold, it’s filling, and it works whether you’re cooking for friends, batch-prepping for the week, or just want something you can ladle into a bowl and eat in pyjamas with tortilla chips as a spoon. (No judgement — I’ve done it.)

Why You’ll Love It

• Perfectly spiced without blowing your head off
• Roasted sweet potatoes make it feel hearty and wholesome
• Uses pantry staples — no weird, once-a-year ingredients
• Vegan-friendly and protein-packed
• Tastes even better the next day (hello leftovers)
• Great with rice, nachos, or wrapped up in a soft tortilla

Ingredients

• 500g sweet potatoes
• 1 tsp cayenne pepper (plus extra for sprinkling)
• 1 heaped tsp ground cumin (plus extra for sprinkling)
• 1 tsp ground cinnamon (plus extra for sprinkling)
• Olive oil
• 1 onion
• 2 mixed-colour bell peppers
• 2 cloves garlic
• 1 bunch fresh coriander (30g)
• 2 fresh chillies (any colour you like)
• 2 x 400g tins of beans (kidney, chickpea, pinto, cannellini — mix it up!)
• 2 x 400g tins of quality plum tomatoes
• Lime, lemon, or vinegar — for finishing

How to Make It

Roast your sweet spuds:

Preheat the oven to 200°C. Peel and chop sweet potatoes into bite-sized chunks. Toss with a drizzle of oil, a pinch of cayenne, cumin, cinnamon, salt, and pepper. Roast for 45 mins to an hour, until golden and soft inside.

Start the base:

Roughly chop the onion, peppers, garlic, and chillies. Finely chop the coriander stalks (save the leaves for later). Heat 2 tbsp oil in a big pan and sauté the onion, peppers, and garlic for 5 mins until softening.

Spice it up:

Add the coriander stalks, chopped chillies, and a little more cumin, cayenne, and cinnamon. Let them toast gently for 5–10 minutes, until everything’s softened and smells like magic.

Add the tins:

Tip in both tins of beans — juice and all — and the plum tomatoes. Break the tomatoes up with a spoon. Stir everything together, then simmer uncovered for about 25–30 minutes until it thickens. Add a splash of water if it gets too dry.

Bring in the roasties:

When the sweet potatoes are done, fold them into the chilli with most of the chopped coriander leaves. Taste and tweak — more spice? A bit more salt? You’re the boss.

Finish with a zing:

Squeeze over some lime, lemon, or even a little splash of vinegar to brighten it all up. Scatter the rest of the coriander on top and serve hot.

Common Mistakes and How to Dodge Them

Too watery?
Let it simmer with the lid off — that’s where the magic happens. Stir now and then and give it time to reduce.

Beans are bland?
Season each step and don’t skimp on the spices. A bit of salt early on helps draw flavour from the veggies.

Sweet potatoes too mushy?
Cut them into decent chunks and roast until they’re golden — they’ll hold up better when stirred in.

Too spicy?
Add a dollop of yoghurt or a splash of coconut milk. Or just serve it with lots of rice to cool things down.

Storage and Reheating

• Fridge: Keeps for 3–4 days in a sealed container
• Freezer: Freezes like a dream — portion it out for future-you
• Microwave: Works well — stir halfway and heat until piping hot
• Hob: Add a splash of water and heat gently until warmed through

Frequently Asked Questions

Can I make it less spicy?
Absolutely — just go easy on the cayenne and maybe skip the fresh chilli. You can always add heat later.

What beans work best?
Anything you like! I usually mix kidney and chickpea. Pinto and cannellini are great too.

Can I add more veg?
Yes! Courgette, aubergine, even mushrooms work well. It’s a very forgiving dish.

What do I serve it with?
Rice, tortilla chips, guacamole, yoghurt, even over a baked potato. Options = endless.

Nutrition Facts (Per Serving):

• Calories: ~420 kcal
• Fat: 10g
• Carbs: 60g
• Protein: 14g
• Sodium: Medium
• Sugar: ~10g