Jamie Oliver Vegetarian Chilli Recipe

Vegetarian chilli recipe Jamie Oliver recipes

WEBJun 10, 2016 · Preheat the oven to 180ºC/350ºF/gas 4. Cook the rice in a medium pan of boiling salted water over a medium heat for 25 minutes, …

1. Preheat the oven to 180ºC/350ºF/gas 4. Cook the rice in a medium pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well.
2. Tip back into the pan, season with black pepper, cover with a lid and keep to one side.Meanwhile, trim and finely slice the spring onions, keeping the white and green parts separate.Finely chop the chilli (deseed if you like), then peel and finely chop the garlic.
3. Deseed and roughly chop the pepper, and peel and coarsely grate the sweet potato.Heat ½ a tablespoon of oil in a medium saucepan over a medium heat, add the whites of the spring onion, the garlic and chilli, followed by the chilli powder, paprika and cumin seeds, and fry for 2 minutes, stirring occasionally.
4. Add the pepper and sweet potato. Pour in half the tomatoes, plus 200ml of water, breaking up the tomatoes with a spoon as you go (keep the remaining tomatoes for another day).Bring to the boil, then drain and add the beans, and simmer for 25 minutes, or until thickened.

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Veggie chilli Vegetables recipes Jamie Oliver recipes

WEBSep 16, 2015 · Peel and halve the red onion. Put the chillies, onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic …

1. Ingredients out • Oven at 200°C/400°F/gas 6 • Food processor (bowl blade) • Lidded casserole pan, high heat • Stick blender
2. START COOKING Peel and halve the red onion. Put the chillies, onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine.
3. Tip into the pan. Deseed and roughly chop the peppers, drain the chickpeas and black beans, then add to the pan with a pinch of sea salt and black pepper and the passata, stir well and put the lid on.
4. Fold the tortillas in half, slice into 0.5cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp.

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