I still remember the first time I tried Jamie Oliver’s vegetarian chilli. It was a chilly evening, and I was hosting a small dinner for some friends, two of whom were vegetarian. I wanted something hearty, flavorful, and satisfying that didn’t feel like an afterthought just because it lacked meat. That’s when I stumbled upon Jamie’s take on this vibrant, veggie-packed dish. What drew me in wasn’t just the bold, smoky flavors, but the comforting richness it brought to the table without relying on meat or processed ingredients.
Over the years, this recipe has become a regular in my kitchen. It’s the kind of dish that tastes like it’s been simmering for hours, even though it doesn’t take long to make. The best part? It’s incredibly adaptable and forgiving. Whether I’m cooking it for a lazy Sunday meal or meal-prepping for the week, this vegetarian chilli hits the spot every time.
There’s something incredibly heartwarming about preparing this chilli. The aroma of onions and garlic sizzling in olive oil, the smoky hit of paprika, and the earthy scent of cumin create a flavor base that smells like comfort. I’ve shared this recipe with friends, made it for family gatherings, and it’s always met with enthusiastic requests for seconds and, of course, the recipe.
If you’re someone who loves one-pot meals that nourish both the body and the soul, you’re going to love this. Jamie Oliver’s vegetarian chilli is proof that you don’t need meat to make something rich, satisfying, and packed with depth. In this post, I’ll walk you through every step of making it, share a few tips and tweaks I’ve learned along the way, and help you enjoy this wonderful, wholesome dish the way I do.
What is Jamie Oliver Vegetarian Chilli?
Jamie Oliver’s vegetarian chilli is a plant-based version of the traditional chilli con carne, made without meat but bursting with flavor. It features a medley of vegetables, hearty beans, warming spices, and a tomato-based sauce. This dish showcases Jamie’s signature style of keeping things simple, fresh, and incredibly tasty. It’s perfect as a main meal on its own and even better when served with your favorite toppings or sides.
Why you should try this recipe?
You should try this recipe because it’s more than just a meat-free alternative. It’s a full-flavored, satisfying meal in its own right. Whether you’re vegetarian, looking to cut down on meat, or just after something nourishing, this chilli fits the bill. It’s easy to make, budget-friendly, loaded with protein and fiber, and packed with ingredients you likely already have in your kitchen. Plus, the leftovers taste even better the next day.
Ingredients needed to make Jamie Oliver Vegetarian Chilli
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2 tablespoons olive oil
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2 red onions, peeled and chopped
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2 cloves garlic, peeled and finely chopped
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2 carrots, peeled and diced
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2 sticks of celery, diced
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2 red peppers, chopped
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1 teaspoon ground coriander
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1–2 teaspoons chilli powder (adjust to taste)
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1 tablespoon tomato purée
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2 x 400g tins of chopped tomatoes
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2 x 400g tins of mixed beans (drained and rinsed)
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1 small bunch fresh coriander, chopped (stalks and leaves separated)
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Sea salt and freshly ground black pepper
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Optional: 1 fresh red chilli, finely chopped
Instruction to make Jamie Oliver Vegetarian Chilli
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Heat the olive oil in a large pot over medium heat. Add the chopped onions, garlic, carrots, celery, and red peppers. Cook gently for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
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Stir in the ground cumin, smoked paprika, ground coriander, and chilli powder. Cook for another 1–2 minutes until the spices release their aroma.
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Add the tomato purée and stir well to coat the vegetables. Let it cook for a minute before pouring in the chopped tomatoes. Use the back of your spoon to break up any large pieces of tomato.
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Add the mixed beans and coriander stalks. Stir everything together and bring to a simmer. Season with salt and pepper to taste.
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Reduce the heat, cover partially with a lid, and let it simmer gently for about 25–30 minutes, stirring now and then. If it looks too thick, add a splash of water.
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Taste and adjust seasoning if needed. Stir in the chopped coriander leaves just before serving for a fresh, herby finish.
Jamie Oliver Vegetarian Chilli
Ingredients
- 2 tablespoons olive oil
- 2 red onions peeled and chopped
- 2 cloves garlic peeled and finely chopped
- 2 carrots peeled and diced
- 2 sticks of celery diced
- 2 red peppers chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 –2 teaspoons chilli powder adjust to taste
- 1 tablespoon tomato purée
- 2 x 400g tins of chopped tomatoes
- 2 x 400g tins of mixed beans drained and rinsed
- 1 small bunch fresh coriander chopped (stalks and leaves separated)
- Sea salt and freshly ground black pepper
- Optional: 1 fresh red chilli finely chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions, garlic, carrots, celery, and red peppers. Cook gently for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the ground cumin, smoked paprika, ground coriander, and chilli powder. Cook for another 1–2 minutes until the spices release their aroma.
- Add the tomato purée and stir well to coat the vegetables. Let it cook for a minute before pouring in the chopped tomatoes. Use the back of your spoon to break up any large pieces of tomato.
- Add the mixed beans and coriander stalks. Stir everything together and bring to a simmer. Season with salt and pepper to taste.
- Reduce the heat, cover partially with a lid, and let it simmer gently for about 25–30 minutes, stirring now and then. If it looks too thick, add a splash of water.
- Taste and adjust seasoning if needed. Stir in the chopped coriander leaves just before serving for a fresh, herby finish.
Notes
- Don’t rush the base. Letting the vegetables soften properly at the beginning builds a rich foundation of flavor.
- Taste as you go. Depending on the spices you use and your heat preference, you might want more or less chilli.
- Add depth with a splash of balsamic vinegar or a square of dark chocolate toward the end of cooking. It sounds odd, but it enhances the richness beautifully.
- Let it rest. Like many stews, this chilli tastes even better the next day.
Nutritional value
(Approximate per serving, based on 6 servings)- Calories: 320 kcal
- Protein: 14g
- Carbohydrates: 40g
- Fat: 9g
- Fiber: 13g
- Saturated Fat: 1g
- Sodium: 450mg
- Sugar: 10g
What goes well with Jamie Oliver Vegetarian Chilli
This chilli is incredibly versatile when it comes to serving. I love it spooned over fluffy rice or quinoa. It also works well with a baked sweet potato or in a warm tortilla wrap. A dollop of sour cream or a spoonful of guacamole on top adds a creamy contrast, and a sprinkle of grated cheese or fresh jalapeños takes it to another level.
My tips to make the best Jamie Oliver Vegetarian Chilli
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Don’t rush the base. Letting the vegetables soften properly at the beginning builds a rich foundation of flavor.
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Taste as you go. Depending on the spices you use and your heat preference, you might want more or less chilli.
-
Add depth with a splash of balsamic vinegar or a square of dark chocolate toward the end of cooking. It sounds odd, but it enhances the richness beautifully.
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Let it rest. Like many stews, this chilli tastes even better the next day.
Easy variations of Jamie Oliver Vegetarian Chilli
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Add lentils: A handful of red lentils makes it even heartier and thickens the sauce.
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Use sweet potatoes: Swap regular carrots or peppers for sweet potato chunks for a sweeter twist.
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Spice it differently: Add chipotle paste or smoked chilli flakes for a deeper, smokier flavor.
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Top it off: Finish with avocado slices, fresh lime juice, or crushed tortilla chips for texture and brightness.
Best way to store Jamie Oliver Vegetarian Chilli
Let the chilli cool completely before storing. Keep it in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months. I often make a big batch, freeze individual portions, and defrost them when I need a quick, comforting meal.
Nutritional value
(Approximate per serving, based on 6 servings)
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Calories: 320 kcal
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Protein: 14g
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Carbohydrates: 40g
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Fat: 9g
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Fiber: 13g
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Saturated Fat: 1g
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Sodium: 450mg
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Sugar: 10g
This recipe is high in fiber, a good source of plant-based protein, and low in saturated fat.
FAQs
Can I make this chilli ahead of time?
Yes, in fact, the flavors deepen overnight, making it even tastier the next day.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free, but double-check your canned goods and spices for hidden gluten if needed.
Can I use dried beans instead of canned?
Absolutely. Just be sure to soak and cook them beforehand until tender.
Can kids eat this?
Yes, just reduce the chilli powder or leave it out if your child is sensitive to spice.
What if I don’t have all the spices?
You can still make a great chilli with cumin, paprika, and some tomato paste. Don’t stress.
Conclusion
There’s a reason I keep coming back to this vegetarian chilli recipe, and it’s not just because it’s easy or healthy. It’s because it feels like a hug in a bowl. Jamie Oliver has a knack for making vegetables exciting, and this dish is proof of that. Every spoonful delivers warmth, flavor, and a bit of joy, whether I’m eating it solo on a quiet night or dishing it up for friends who can’t believe it’s meat-free.
One of my favorite memories involving this chilli happened during a winter potluck at a friend’s house. I brought along a big pot of it, slightly nervous about whether it would stand up next to the meatier dishes on the table. But to my surprise, people went back for second helpings and asked what made it so delicious. It was a proud little moment that reminded me how good food speaks for itself. No need for fancy tricks, just honest ingredients cooked with care.
This dish is also a lifesaver on busy weekdays. I’ll often make a big batch on Sunday, divide it into containers, and know that I have lunches and dinners sorted for a few days. It reheats beautifully and is endlessly customizable, depending on what I have in the fridge.
If you haven’t tried it yet, I can’t recommend it enough. Whether you’re already a Jamie Oliver fan or just looking for a reliable vegetarian dinner, this chilli won’t let you down. Give it a try, put your own twist on it, and enjoy every bite. It’s more than just a recipe, really. For me, it’s a little bowl of comfort I can always count on.
