I remember the first time I made Jamie Oliver’s Vegan Chilli. I had just started experimenting with plant-based cooking, unsure how to replace the rich, hearty flavors of traditional meat dishes. I saw Jamie whip up a vibrant, flavorful chilli on his show, and it immediately sparked my curiosity. That dish was a game changer. It was packed with so much flavor, texture, and a deep umami profile I never thought could come from just vegetables and beans. Ever since that first try, Jamie’s vegan chilli has become a regular in my kitchen. It’s not just a meal, it’s a celebration of flavors that showcase how plant-based food can be comforting and filling without relying on animal products.
Jamie Oliver’s Vegan Chilli Recipe
Jamie’s Vegan Chilli recipe is a perfect blend of simplicity and depth. He uses a variety of vegetables and beans to create a warming, comforting dish that tastes even better the next day. With a base of tomatoes, spices, and hearty ingredients, it’s a dish that’s satisfying on its own but also incredibly versatile. You can easily tweak the recipe depending on what you have in your pantry, which makes it one of those go-to recipes that works every time.
Jamie’s approach to chilli is all about creating layers of flavor-each ingredient serves its purpose in adding texture, depth, and warmth. The beauty is in its balance of spice, sweetness, and earthiness. It’s the kind of dish where you can take a spoonful and instantly feel comforted, like you’re wrapped in a warm blanket.
Ingredients Needed
Here’s the list of ingredients you’ll need to create Jamie Oliver’s Vegan Chilli:
- Olive oil: For sautéing the veggies and creating a rich base
- Onion: A must for the foundational flavor of the dish
- Garlic: Adds that aromatic punch that makes everything smell so good
- Carrot: A touch of sweetness and crunch
- Celery: Adds freshness and a little bit of earthiness
- Bell peppers: These give the dish color and a slight sweetness
- Tomatoes: The heart of the chilli; the base for the sauce
- Tomato paste: Deepens the flavor of the tomatoes
- Kidney beans: For that meaty texture without the meat
- Black beans: Adds richness and variety in texture
- Chili flakes: The spice factor! Adjust to your liking
- Ground cumin: Brings warmth and a slight smokiness
- Ground coriander: Adds a citrusy and earthy note
- Smoked paprika: Gives the dish a smoky depth
- Vegetable stock: For liquid and extra flavor
- Salt and pepper: To taste
- Fresh herbs: Fresh cilantro for garnish adds a fresh kick
How To Make Jamie Oliver’s Vegan Chilli
Making this dish is like building a flavor profile. Each step deepens the taste, so patience and care are key:
- Prep your veggies: Start by chopping your onion, garlic, carrots, celery, and bell peppers. Get everything ready so you can focus on cooking.
- Sauté the base: Heat some olive oil in a large pan. Add your onions and garlic. Sauté them for 5 minutes until softened, then add the carrots, celery, and peppers. Let them cook for a few more minutes until they start to soften.
- Spice it up: Add your ground cumin, coriander, smoked paprika, and chili flakes. Stir well and let them bloom for 2 minutes. This step is where the magic happens-the spices release their essential oils and the aroma will start to fill your kitchen.
- Tomato time: Stir in your chopped tomatoes and tomato paste. Let it simmer and cook down for about 10 minutes, until the tomatoes break down into a rich sauce.
- Beans and broth: Add your kidney beans, black beans, and vegetable stock. Stir everything together and let the mixture simmer gently. You want it to cook for about 25 minutes, allowing all the flavors to meld together and thicken up. If it gets too thick, just add a splash of water or extra stock.
- Taste and adjust: Season with salt, pepper, and any additional spices you like. If you want more heat, throw in a few more chili flakes. Taste often to make sure the flavors are balanced.
- Garnish and serve: Once your chilli is ready, top it with fresh cilantro and serve hot. It’s fantastic with some crusty bread, avocado, or even a dollop of vegan sour cream.
Ingredient Science Spotlight
- Beans: The key protein-packed ingredients in this dish. Beans are rich in fiber, protein, and essential minerals like iron and magnesium. The variety of beans in this chilli (kidney and black) also offers a mix of textures that mimic the hearty, meaty feel of traditional chilli.
- Tomatoes and tomato paste: Rich in lycopene, a powerful antioxidant, tomatoes give the dish its rich umami flavor. The tomato paste deepens this flavor and adds a slightly caramelized sweetness that balances the spices.
- Spices (Cumin, Coriander, Paprika): These aren’t just for flavor-they have anti-inflammatory properties and can aid in digestion. The complex flavors they bring to the dish mimic the depth usually provided by meat.
- Olive oil: Packed with monounsaturated fats, olive oil adds a smooth richness to the dish and helps carry the flavors of the spices.
Expert Tips
- Cook low and slow: The longer the chilli simmers, the more the flavors can develop. If you have the time, let it cook on a low heat for up to an hour for maximum depth of flavor.
- Add a pinch of sugar: If your tomatoes are a bit too acidic, a small pinch of sugar can balance out the flavors and add a touch of sweetness.
- Experiment with toppings: While cilantro is the classic garnish, you can add vegan cheese, chopped green onions, or even a squeeze of lime for some zing.
- Make it ahead: This chilli tastes even better the next day. If you’re meal prepping or planning ahead, make a big batch and store it in the fridge. It keeps well and the flavors continue to meld.
Recipe Variations
- Add some corn: If you love the sweetness and texture of corn, toss in some frozen or fresh kernels for extra flavor.
- For a richer flavor: Try adding a couple of tablespoons of cocoa powder or dark chocolate. It gives the chilli a smoky richness that pairs beautifully with the spices.
- Spicy variant: If you like your chilli on the hotter side, throw in a finely chopped jalapeño or even some chipotle peppers in adobo sauce for a smoky heat.
- Top it with quinoa or rice: For a more substantial meal, serve your chilli over a bed of quinoa or brown rice. It adds a bit of texture and extra fiber.
Final Words
This recipe is more than just a meal; it’s an experience. It’s about bringing people together over a warm, satisfying dish that’s nourishing in every sense. Whether you’re vegan or not, this chilli will change the way you think about plant-based food. It’s proof that you don’t need meat to create a dish that’s hearty, comforting, and full of flavor.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Vegan Chili?
You’ll need onions, garlic, bell peppers, mushrooms, kidney beans, tomatoes, chili powder, cumin, and fresh coriander. He also suggests using quinoa or rice as a base.
How Long Does It Take To Cook Jamie Oliver’s Vegan Chili?
The total cooking time is around 45 minutes, including prep and simmering time.
Can I Make Jamie Oliver’s Vegan Chili Spicier?
Yes, you can add more chili powder, fresh chilies, or a dash of hot sauce to increase the heat.