Recipe: Jamie Oliver’s Vegetarian Chilli

Ah, Jamie Oliver…I adore you.

Obviously.  Because when I went to Huntington, West Virginia, I made a point to go by Huntington’s Kitchen.

So, when I had some sweet potatoes that I needed to use up from my CSA bin this past week, my roomie suggested that I finally get around to making the vegetarian chilli recipe from your Web site.

We only needed a couple of items for the rest of the dish itself…so it was on!!

What I love about this recipe is how much depth of flavor the roasted sweet potatoes add to this dish.  It’s indulgent, but guilt-free.  So healthy.  I think it might be my favorite chilli so far.

So…thank you, Jamie Oliver.

And for my followers and readers…here is the recipe:

Recipe: Jamie Oliver’s Vegetarian Chilli

Jamie Oliver's Vegetarian Chilli
Jamie Oliver’s Vegetarian Chilli

Servings: 6-8
Time: Prep 10 minutes; Cook 50 minutes


  • 2 medium-sized sweet potatoes, approximately 500g
  • 1 level teaspoon cayenne pepper, plus extra for sprinkling
  • 1 heaped teaspoon ground cumin, plus extra for sprinkling
  • 1 level teaspoon ground cinnamon, plus extra for sprinkling
  • olive oil
  • sea salt
  • freshly ground black pepper
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 bunch fresh cilantro
  • 1 red chilli
  • 1 green chilli
  • 2 cloves garlic
  • 2 cans beans (I used black beans and great northern beans)
  • 2 cans chopped tomatoes (I used Muir Glen organic fire roasted tomatoes)


Preheat the oven to 400°F.

Peel the sweet potatoes and cut into bite-sized chunks.  Sprinkle with a pinch each of cayenne, cumin and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper.  Toss to coat then put them on a baking tray.

Peel and roughly chop the onion.

Halve, de-seed and roughly chop the peppers.

Pick the cilantro leaves and put aside, finely chop the stalks.

De-seed and finely chop the chillies.

Peel and finely chop the garlic.

Put the tray of sweet potato in the hot oven to cook for 40 minutes until soft and golden.

Meanwhile, place a large pan on a medium-high heat and add a couple lugs of olive oil.  Add the onion, peppers and garlic and cook for 5 minutes.  Add the cilantro stalks, chilli and spices and cook for another 5 to 10 minutes, stirring every couple of minutes.

Drain the cans of beans, then tip them into the pan with the tinned tomatoes.  Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes.  Keep an eye on it, and add a splash of water if it gets a bit thick.

Get the roasted sweet potato out of the oven and stir it through your chilli with most of the cilantro leaves.

Taste and season with sea salt and freshly ground black pepper, if needed.

Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortillas.


Best vegetarian chilli I have ever made.  Or eaten.  I love the sweet potato.  It’s a super nice addition to the ingredients and really sets this chilli apart from other vegetarian chillies.  It has a mild heat…which is perfect for my roomie.  I like mine a little spicier, so if you’re like me, feel free to turn up the heat as you desire.

This recipe freezes really well, which is great, because you’ll definitely want more!

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