Jamie Oliver

Jamie Oliver Vegetarian Chilli Con Carne

Jamie Oliver Vegetarian Chilli Con Carne

This easy Vegetarian Chilli Con Carne by Jamie Oliver is a hearty, nutritious dish packed with flavor. Made with a variety of beans, lentils, and warming spices, it’s perfect for a cozy dinner. You can serve it with rice or a jacket potato, topped with fresh coriander and a dollop of soured cream for extra richness.

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Ingredients Needed

  • 2 medium onions
  • 4 cloves of garlic
  • 1 medium leek
  • 1 long fresh red chilli (seeds optional)
  • 2 tbsp olive oil
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 tbsp smoked paprika
  • ½ a cinnamon stick or 1 tsp ground cinnamon
  • 2 tbsp dried oregano
  • 1 whole nutmeg (for grating)
  • 2 tbsp tomato purée
  • 250g (9 oz) dried green lentils
  • 250g (9 oz) dried red lentils
  • 2 x 400g (14 oz) tins of red kidney beans
  • 2 x 400g (14 oz) tins of black beans
  • 2 x 400g (14 oz) tins of chopped tomatoes
  • 1.2 litres (5 cups) vegetable stock

How To Make Vegetarian Chilli Con Carne

  1. Prepare vegetables: Peel and finely chop the onions and garlic. Trim and finely chop the leek and chilli (seeds optional). Add them to a large, heavy-based pan with olive oil.
  2. Cook veggies: Fry over medium heat for about 5 minutes until softened.
  3. Add spices and herbs: Stir in the ground cumin, coriander, smoked paprika, cinnamon (or ground cinnamon), dried oregano, and freshly grated nutmeg. Fry for 2 minutes, adding a splash of water if the mixture becomes dry.
  4. Cook tomato purée: Stir in the tomato purée and cook for an additional 2 minutes.
  5. Add lentils and beans: Stir in the lentils. Drain and rinse the kidney and black beans, then add them along with the chopped tomatoes and vegetable stock.
  6. Simmer: Bring everything to a boil, then reduce heat to low and simmer for at least 1 hour, or until thickened and reduced. Stir every 15-20 minutes and adjust seasoning as desired.
  7. Serve: Serve with rice or on a jacket potato. Garnish with fresh coriander leaves, lime wedges, and a dollop of soured cream.
Jamie Oliver Vegetarian Chilli Con Carne
Jamie Oliver Vegetarian Chilli Con Carne

Recipe Tips

  • Stir the mixture every 15-20 minutes: This helps prevent the lentils from sticking and ensures an even cook.
  • Adjust the heat: If the dish is too spicy, add a little more tomato purée or a splash of water to balance the heat.
  • Check the lentils for doneness: Different lentil varieties cook at different rates, so make sure they’re tender before serving.
  • Add extra toppings: For added flavor, top with grated cheese, avocado, or a squeeze of fresh lime.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover chilli cool to room temperature before storing it in an airtight container in the fridge. It will keep for up to 3 days.
  • Freeze: To freeze, let the chilli cool completely and store it in an airtight container or freezer bag. It can be kept in the freezer for up to 3 months. To thaw, leave it in the fridge overnight and reheat when ready to serve.
  • Reheat: Heat the chilli in a pan over medium heat, stirring occasionally for 5-10 minutes, until it’s fully heated. Add a splash of water or stock if it becomes too thick while reheating.

Nutrition Facts

Serving Size: 1 cup (254g)

  • Calories: 388
  • Total Fat: 5.6g
  • Saturated Fat: 0.9g
  • Total Carbohydrate: 59g
  • Dietary Fiber: 14.4g
  • Sugars: 7.9g
  • Protein: 24.8g

Try More Jamie Oliver Recipes:

Jamie Oliver Vegetarian Chilli Con Carne
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Print Recipe

Jamie Oliver Vegetarian Chilli Con Carne

Author: Imen Dridi Cooking Method:Frying, Simmering Cuisine:British Courses:Dinner Recipe Keys: V Vegetarian Chilli Con Carne
Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 10 minutesRest time: minutesTotal time:1 hour 25 minutesServings:10 servingsCalories:388 kcal Best Season:Suitable throughout the year

Description

This easy Vegetarian Chilli Con Carne by Jamie Oliver is a hearty, nutritious dish packed with flavor. Made with a variety of beans, lentils, and warming spices, it’s perfect for a cozy dinner. You can serve it with rice or a jacket potato, topped with fresh coriander and a dollop of soured cream for extra richness.

Ingredients

Instructions

  1. Prepare vegetables: Peel and finely chop the onions and garlic. Trim and finely chop the leek and chilli (seeds optional). Add them to a large, heavy-based pan with olive oil.
  2. Cook veggies: Fry over medium heat for about 5 minutes until softened.
  3. Add spices and herbs: Stir in the ground cumin, coriander, smoked paprika, cinnamon (or ground cinnamon), dried oregano, and freshly grated nutmeg. Fry for 2 minutes, adding a splash of water if the mixture becomes dry.
  4. Cook tomato purée: Stir in the tomato purée and cook for an additional 2 minutes.
  5. Add lentils and beans: Stir in the lentils. Drain and rinse the kidney and black beans, then add them along with the chopped tomatoes and vegetable stock.
  6. Simmer: Bring everything to a boil, then reduce heat to low and simmer for at least 1 hour, or until thickened and reduced. Stir every 15-20 minutes and adjust seasoning as desired.
  7. Serve: Serve with rice or on a jacket potato. Garnish with fresh coriander leaves, lime wedges, and a dollop of soured cream.

Notes

  • Stir the mixture every 15-20 minutes: This helps prevent the lentils from sticking and ensures an even cook.
  • Adjust the heat: If the dish is too spicy, add a little more tomato purée or a splash of water to balance the heat.
  • Check the lentils for doneness: Different lentil varieties cook at different rates, so make sure they’re tender before serving.
  • Add extra toppings: For added flavor, top with grated cheese, avocado, or a squeeze of fresh lime.
Keywords:Jamie Oliver Vegetarian Chilli Con Carne