Jamie Oliver Vegetarian Chili Slow Cooker

Chilli con carne with popped kidney beans

Sweet smoky paprika, punchy fresh chilli

Gluten-free gf

Chilli con carne with popped kidney beans

Sweet smoky paprika, punchy fresh chilli

Makes 10

Cooks In2 hours 25 minutes

DifficultyNot too tricky

Nutrition per serving

Calories 249 12%
Fat 10.1g 14%
Saturates 3.5g 18%
Sugars 11g 12%
Salt 0.6g 10%
Protein 27.5g 55%
Carbs 20.3g 8%
Fibre 3.2g -

Of an adult's reference intake

Ingredients

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

Jamie Magazine

Recipe From

Jamie Magazine

By Jamie Oliver

Method

Cover the dried chillies with boiling water and leave to rehydrate.
Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
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.
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.
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.
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.
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.
Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
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.
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.