Jamie Oliver's Super Food Family Classics: Smoky Veggie Chili With Sweet Gem & Cheesy Jacket Spuds
A robust, vegetarian meal to bookmark for when the winter comfort food cravings hit
"Using cocoa powder helps to add a lovely depth of flavour here, and nutritionally — it’s high in the mineral copper, which we need to keep our skin and hair strong and healthy." - Jamie Oliver
Smoky Veggie Chili With Sweet Gem & Cheesy Jacket Spuds
By Jamie Oliver
- 2 onions
- Olive oil
- 1 heaped tsp cumin seeds
- 2 heaped tsp smoked paprika
- 2 tsp quality cocoa powder
- 1 heaped tbsp peanut butter
- 1–2 fresh red chilies
- 3 large mixed-colour peppers
- 2 sweet potatoes (300 g each)
- 1 bunch of fresh coriander (30 g)
- 2 x 400 g tins of butter beans
- 3 x 400 g tins of plum tomatoes
- 8 small jacket potatoes
- 140 g Cheddar cheese
- 4 little gem lettuces
- 8 tbsp natural yogurt
Put a large casserole pan on a medium-low heat and a griddle pan beside it on a high heat. The idea here is to work in batches, starting by charring the veg on the griddle to add a smoky flavour dimension. Peel the onions and cut into 1-cm dice, char on the griddle for 3 minutes, then place in the casserole pan with 2 tablespoons of oil, the cumin seeds, paprika, cocoa and peanut butter, stirring occasionally. Slice the chili(es) 1 cm thick and griddle while you deseed and roughly chop the peppers and chop the sweet potatoes into rough 2-cm chunks (leave the skin on for extra nutritional benefit, just give them a wash). Griddle it all, adding to the casserole pan as you go. Finely chop and add the coriander stalks.
Preheat the oven to 180ºC/350ºF/gas 4. Drain the beans in a sieve over the casserole pan so the juices go in, then tip the beans into the griddle pan in an even layer. Have faith and leave them without stirring until they start to char and burst, then add to the veg. Pour in the tinned tomatoes, breaking them up with a wooden spoon. Stir well, then pop the lid on ajar and leave for 1 hour, or until thickened, stirring occasionally. Meanwhile, wash the potatoes, prick, then bake for 1 hour, or until crispy on the outside, fluffy in the middle.
Just before serving, finely chop the coriander leaves and stir through the chili, taste and season to perfection. Cut a cross into each spud, pinching the bottoms so they open up, then grate the cheese and divide it between them, stuffing it in well. Pick apart the gem lettuces, and serve each cheesy spud with a good portion of chili, some gem leaves and a dollop of yogurt.
Yield: Makes 8 servings
Super Food Family Classics by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2016 Super Food Family Classics) Photographer: Jamie Oliver. This recipe originally appeared on Jamie’s Super Food Family Classics - Series 1: © 2016 Jamie Oliver. Images © 2016 Jamie Oliver Enterprises Limited. Visit jamieoliver.com or follow him at @jamieoliver.