Jamie Oliver’s Amazing Veggie Chilli with Comforting Black Rice, Zingy Crunchy Salsa, Chilli-rippled Yoghurt
Jamie Oliver's Amazing Veggie Chilli is a classic vegetarian comfort food dish, served with flavourful black rice, spicy chilli yoghurt and salsa.
From the book
Veg: Easy & Delicious Meals for Everyone
Easy veg-packed recipes everyone can enjoy
Jamie's clever tips, tricks and twists for meat-free meals
Substantial recipes from one-pan wonders to family feasts
Ingredients
| 2 | red onions |
| 2 | sweet potatoes (250g each) |
| 3 | mixed-colour peppers |
| 4 | large ripe tomatoes |
| olive oil | |
| 1 tsp | cumin seeds |
| 1 tsp | smoked paprika |
| 4 | cloves of garlic |
| 1 | lemon |
| 1 x 400g tin | cannellini beans |
| hot chilli sauce | |
| 250g | black rice |
| 1 bunch (30g) | fresh mint |
| 4 | small flour tortillas |
| 4 tbsp | natural yoghurt |
Essential kit
You will need: a griddle pan and a large casserole pan.
Method
Preheat a griddle pan to high. Peel the onions, scrub the sweet potatoes and deseed the peppers. Cut off a small chunk of each and put aside with one tomato (this is for the salsa later). Roughly chop the rest of the veg into 4cm chunks and halve the remaining tomatoes, then chargrill, working in batches.
Drizzle 1 tablespoon of oil into a large casserole pan over a medium-low heat and stir in the cumin and paprika. Peel, roughly chop and add the garlic, finely grate in the lemon zest, and add the grilled veg bit by bit as they’re ready, stirring regularly. Tip in the beans (juices and all), and 1½ tins’ worth of water, then add around 1 tablespoon of chilli sauce (or to your liking). Season with sea salt and black pepper and simmer for 30 minutes, or until thickened and reduced. Meanwhile, cook the rice in a pan of boiling salted water according to the packet instructions. Pick 2 sprigs of mint leaves and very finely chop with the salsa veg, then toss with the lemon juice and season to taste with salt and pepper.
Warm the tortillas on the griddle and ripple a good few shakes of chilli sauce through the yoghurt. Serve the chilli with the black rice, salsa, yoghurt and tortillas, and pick over the mint leaves. Enjoy!
Tip: Using veg raw to make a salsa as well as cooking it in the stew is incredibly resourceful and delicious.
ENERGY 636kcal • FAT 9.1g • SAT FAT 2.6g • PROTEIN 18.3g • CARBS 121.2g • SUGARS 26.4g • SALT 1.4g • FIBRE 15.3g
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