Jamie Oliver’s veggie chili features sweet potatoes, beans and zingy chipotle chiles for a plant-based entree, plus ways to spin leftovers into all-new meals.
1. Preheat oven to 350°F.
2. Heat oil in a large, deep, stove-top and oven-safe casserole pan over medium-high. Add sweet potatoes; fry 5 minutes, turning occasionally, until starting to turn golden. Push to sweet potatoes one side, add cumin, let it sizzle, then stir in chipotle chili paste and ¾ cup water. Stir in chopped onion, carrot and celery. Finely chop cilantro. Add chopped cilantro stems to pan, reserving leaves. Transfer pan to oven; bake 1 hour.
3. Remove pan from oven. Stir in beans and their liquid. Add tomatoes, scrunching
them with clean hands, along with 1 can’s worth of water. Stir well. Return pan to oven; bake 1 hour or until sweet potatoes are tender. Season with salt and pepper. Serve garnished with cilantro leaves and feta.
Get the year off to a flavorful, good-for-you-start with this veggie chili recipe adapted from Jamie Oliver’s new cookbook One. Using sweet potatoes is a tasty twist, plus Oliver offers simple tips for turning one pot of chili into quesadillas, nachos and much more.
This recipe calls for chipotle chile paste, such as Gran Luchito ($7, amazon.com). If you don’t feel like tracking it down, make your own by pureeing chipotle chiles canned in adobo sauce. This makes a generous amount of chili. Refrigerate leftovers up to 4 days or freeze up to 2 months.
Related: Here’s the Recipe for Jamie Oliver’s Scrumptious Steak Dinner
Second Acts
Oliver also suggests easy ways to spin extra chili into tasty all-new meals. (Translation: No boring leftovers!)
Sweet Potato Chili: Top tortilla chips with piping hot chili, and garnish with grated Cheddar cheese, sliced pickled jalapeños and fresh cilantro.
Sweet Potato Chili: Slice some leftover sweet potato. Blitz some chili in a blender, loosening with a little water, if needed. Reheat both in a pan until piping hot, then serve garnished with cubed ripe avocado, cilantro, yogurt or sour cream, and warm tortillas.
Sweet Potato Chili Quesadilla: Smash leftover sweet potato and grated melty cheese (such as Monterey Jack) between two tortillas and toast on both sides in a hot frying pan until golden. Serve with hot chili, yogurt and sliced pickled jalapeños.
Sweet Potato Chili Salad Bowl: Reheat some chili until piping hot, then serve with cooked rice, shredded carrot and juicy tomatoes, dressed with lemon and fresh cilantro. Finish with yogurt or sour cream, a drizzle of hot sauce and crumbled feta.
[Adapted from One by Jamie Oliver is published by Flatiron Books © Jamie Oliver Enterprises Limited (2022 ONE). Photography © Richard Clatworthy, 2022.]
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