Looking for a new chili recipe? Look no further! This hearty and healthy vegetarian chili mixes things up – in a good way…
Nothing warms you up on a cold winter night better than a nice hot bowl of chili!
This vegetarian chili recipe contains some truly unique ingredients that add amazing depth of flavor, plus some special health benefits. For example, the cocoa powder adds a smoky richness, and, according to Jamie Oliver’s website, “it’s high in the mineral copper, which we need to keep our skin and hair strong and healthy.”
Beans and peanut butter are healthy sources of protein, and the various peppers contain healthy antioxidants. And the cheesy potatoes and crunchy lettuce make the perfect foil! (Like many Jamie Oliver recipes, this may sound a bit weird at first, but it all comes together magically. Give it a try!)
Here’s how to make it:
Smoky Vegetarian Chili
Cook & Prep Time: 1 hr 45 min
- 2 onions
- olive oil
- 1 heaping teaspoon cumin seeds
- 2 heaping teaspoons smoked paprika
- 2 teaspoons quality cocoa powder
- 1 heaping tablespoon peanut butter
- 1–2 fresh red chiles
- 3 large mixed-color peppers
- 2 sweet potatoes (10 oz each)
- 1 bunch of fresh cilantro (1 oz)
- 2 x 15-oz cans of butter beans
- 3 x 14-oz cans of plum tomatoes
- 8 small baking potatoes
- 5 oz Cheddar cheese
- 4 little gem lettuces or hearts of romaine
- 8 tablespoons plain yogurt
- Put a large casserole pan on a medium-low heat and a grill pan beside it on a high heat. The idea here is to work in batches, starting by charring the veg on the grill to add a smoky flavor dimension.
- Peel the onions and cut into ½-inch dice, char on the grill 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 chile(s) ½ inch thick and grill while you seed and roughly chop the peppers and chop the sweet potatoes into rough ¾-inch chunks (leave the skin on for extra nutritional benefit, just give them a wash).
- Grill it all, adding to the casserole pan as you go.
- Finely chop and add the cilantro stalks.