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jamie oliver vegetarian chilli recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: British
Calories: 320
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Stir in the ground cumin, smoked paprika, ground coriander, and chilli powder. Cook for another 1–2 minutes until the spices release their aroma.
  3. 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.
  4. Add the mixed beans and coriander stalks. Stir everything together and bring to a simmer. Season with salt and pepper to taste.
  5. 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.
  6. Taste and adjust seasoning if needed. Stir in the chopped coriander leaves just before serving for a fresh, herby finish.

Notes

My tips to make the best Jamie Oliver Vegetarian Chilli
  • 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
This recipe is high in fiber, a good source of plant-based protein, and low in saturated fat.