CHILLI BEANS RECIPES RECIPES

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VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES



Versatile veggie chilli | Jamie Oliver chilli recipes image

This is a hearty, delicious alternative to traditional chilli con carne that can be tweaked depending on what you have. Use butternut squash or regular potatoes instead of sweet potatoes. No onions? Try using a leek or a few spring onions. I’ve used cayenne pepper here, but paprika would be equally delicious. Also, you can use fresh basil in place of coriander, or leave the herbs out altogether.

Total Time 1 hours

Yield 4

Number Of Ingredients 13

500 g sweet potatoes
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
1 onion
2 mixed-colour peppers
2 cloves of garlic
1 bunch of fresh coriander (30g)
2 fresh mixed-colour chillies
2 x 400 g tins of beans, such as kidney, chickpea, pinto, cannellini
2 x 400 g tins of quality plum tomatoes
lime or lemon juice, or vinegar to taste

Steps:

    1. Preheat the oven to 200˚C/400˚F/gas 6.
    2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
    3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
    4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
    5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
    6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
    7. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
    8. Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
    9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
    10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
    11. Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

Nutrition Facts : Calories 369 calories, FatContent 10.1 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 21.5 g protein, CarbohydrateContent 58.3 g carbohydrate, SugarContent 14.4 g sugar, SodiumContent 0.9 g salt, FiberContent 12.9 g fibre

HOMEMADE CHILLI CON CARNE RECIPE | JAMIE OLIVER RECIPES



Homemade chilli con carne recipe | Jamie Oliver recipes image

A good, slow-cooked chilli always goes down a storm and is great for feeding a crowd. I’ve also included popped kidney beans for fantastic texture. Serve it with whatever you fancy – rice, jacket potatoes, flatbreads, tacos – it’s your call.

Total Time 2 hours 25 minutes

Yield 10

Number Of Ingredients 15

2 dried chillies such as chipotle
2 red onions
4 cloves of garlic
1 bunch of fresh coriander (30g)
3 fresh red chillies
olive oil
2 carrots
1½ tablespoons sweet smoked paprika
1 stick of cinnamon
1 tablespoon cumin seeds
500 g higher-welfare minced pork
500 g higher-welfare minced beef
4 x 400 g tins of plum tomatoes
3 mixed-colour peppers
2 x 400 g tins of kidney beans

Steps:

    1. Cover the dried chillies with boiling water and leave to rehydrate.
    2. Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
    3. Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured.
    4. Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
    5. Reserving the soaking water, drain the rehydrated chillies, then finely chop and stir into the pan. Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
    6. Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
    7. Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
    8. Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
    9. With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
    10. Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli, coriander leaves and popped beans. Delicious served with a dollop of yoghurt or soured cream.

Nutrition Facts : Calories 249 calories, FatContent 10.1 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 27.5 g protein, CarbohydrateContent 20.3 g carbohydrate, SugarContent 11 g sugar, SodiumContent 0.6 g salt, FiberContent 3.2 g fibre

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