It was one of those grey Tuesday nights. You know the kind — fridge is half empty, energy’s at zero, and you’re two clicks away from ordering something you can’t afford. I didn’t want to cook, but I didn’t want to not eat something warm and lovely either. I saw a tin of beans in the cupboard. Then two. And then I remembered this chilli.
Jamie’s veggie chilli is one of those comfort recipes that somehow makes you feel accomplished just by roasting a sweet potato. It’s simple, yes, but it feels generous — full of bold spice, warmth, and a little bit of fire if you want it. It fills the kitchen with this smoky, rich aroma, and the best bit? It tastes even better the next day when the flavours have had a proper sleep.
Why You’ll Love It
- The roasted sweet potatoes go all caramelised and soft — like little golden pillows.
- You can make a big batch and live off it for a few days (it just gets better).
- It’s built from pantry bits — beans, tomatoes, spices.
- No meat, no weird substitutes — just proper veggies and heart.
- You can adjust the heat to your mood. Spicy or chill.
- Feeds a crowd, or just you, with loads for freezing.
Ingredients
- 500g sweet potatoes
- 1 level tsp cayenne pepper, plus extra for sprinkling
- 1 heaped tsp ground cumin, plus extra for sprinkling
- 1 level tsp ground cinnamon, plus extra for sprinkling
- Olive oil
- 1 onion
- 2 mixed-colour peppers
- 2 cloves garlic
- 30g fresh coriander (leaves and stalks separated)
- 2 fresh chillies (your call on colour and heat)
- 2 x 400g tins beans (kidney, chickpea, pinto, cannellini – mix it up)
- 2 x 400g tins plum tomatoes
- Lime, lemon juice, or vinegar — for finishing
- Sea salt and black pepper
How to Make It
Roast the sweet stuff:
Preheat your oven to 200°C. Chop the sweet potatoes into rough chunks — not too small, about 2cm. Toss them on a tray with a drizzle of olive oil and a pinch each of cayenne, cumin, cinnamon, salt, and pepper. Roast them for 45 minutes to an hour, flipping once if you remember.
Build the base:
Chop the onion and peppers into decent pieces, not too neat. Peel and slice the garlic. Warm a big pot over medium heat with 2 tablespoons of oil. Toss in the onion, peppers, and garlic. Stir now and then for about 5 minutes until things start to soften.
Spice it up:
Finely chop the coriander stalks and chillies. Add them to the pan with another sprinkle of cayenne, cumin, and cinnamon. Let everything cook down for another 5–10 minutes. It’ll start to smell bold and cosy.
Add beans and tomatoes:
Pour in both tins of beans — juice and all. Then tip in the tomatoes and break them up with the back of your spoon. Give it all a good stir. Bring to a gentle boil.
Let it simmer:
Drop the heat to medium-low. Let the chilli bubble gently for 25–30 minutes, uncovered. Stir it every so often, and if it starts to get too thick, just splash in a bit of water.
Fold in the sweet potatoes:
Once the chilli’s thickened and smells amazing, stir in the roasted sweet potatoes and most of the coriander leaves. Warm it through. Taste and tweak the seasoning — maybe a pinch more salt, or a squeeze of lime to brighten it.
Serve with whatever suits:
Spoon it into bowls. Scatter over the rest of the coriander. Eat it with rice, chips, tortilla wraps, yoghurt, or nothing at all. Just a spoon works fine too.
Common Mistakes and How to Dodge Them
My sweet potatoes went mushy… why?
Too small or roasted too long. Keep chunks big and pull them out when golden but soft.
Why does mine taste a bit flat?
Could be your tomatoes — some tins are more acidic. Add a pinch of sugar or a splash of lime or vinegar to balance it.
Too hot! What now?
Add a dollop of yoghurt or a chunk of avocado when serving. Next time, reduce the cayenne.
Mine’s too thick.
Add water or veg stock in small splashes while it simmers. Easy fix.
Storage and Reheating
- Fridge: Keeps 4 days, easy. Flavours deepen beautifully overnight.
- Freezer: Yep — freezes like a dream. I portion mine in jars.
- Microwave: Works fine. Stir halfway and maybe add a splash of water.
- Stovetop: Low heat, bit of stirring, maybe a splash of water if it’s gone too thick.
- Oven: Not the best use here, but it works covered at 170°C if you’re doing a big batch.
Frequently Asked Questions
Is this actually vegetarian?
Yes, 100%. No meat, no stock — just beans, tomatoes, and spice.
Can I use different beans?
Go for it. I usually throw in whatever’s in the cupboard. Pinto and kidney make a nice combo.
What can I serve it with?
Rice, tortilla chips, naan, or even spooned over a baked potato. Leftovers also make a fab filling for wraps.
Can I make it spicier?
Yep. Add another chilli or sprinkle in chilli flakes. Taste as you go.
Nutrition Facts (Per Serving):
- Calories: 415
- Fat: 10g
- Carbs: 60g
- Protein: 14g
- Sodium: 420mg
- Sugar: 11g
Jamie Oliver Vegetarian Chilli Con Carne
Description
A cosy, smoky chilli packed with roasted sweet potatoes and hearty beans — easy to throw together, big on comfort.
Ingredients
Instructions
- Roast chopped sweet potato with oil and spices at 200°C for 45–60 mins.
- Cook onion, peppers, garlic in oil. Add chillies and coriander stalks.
- Stir in more spices, then beans and tomatoes. Simmer 30 mins.
- Add roasted sweet potatoes and most coriander leaves. Stir and heat through.
- Adjust seasoning with salt and lime or vinegar.
- Serve hot with rice, chips, or bread.
Notes
- Don’t crowd the sweet potato tray or they’ll steam instead of roast.
- You can freeze this in portions — great for lazy weeknights.
- A pinch of sugar helps balance acidic tomatoes.
- Taste the chilli before serving — sometimes it just needs a squeeze of lime to come alive.