Jamie’s veggie chilli

It’s been a long time since I cooked my last (and first) recipe from Jamie Oliver’s 15 minute meals and it was about time to get back to cooking. This time I chose another favorite of mine: veggie chilli. I made my first chilli two years ago and I keep making a vegetarian version of it at least every other week. I have my go-to veggie chilli recipe, but sometimes I like to play it up by adding minced chicken (for a not so veggie version) or mushrooms. So when I saw Jamie’s version, I knew I had to try it.

Jamie’s recipes tend to push me out of my comfort zone and I like that. It might be an ingredient that I’ve never used before or a combination that I find weird. This time it was coriander. I know that Jamie uses it all the time, but for me it was the first time I had it in my kitchen and knowingly ate it. It was fun trying something knew that smells completely different from what I’m used to.

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You can find the recipe here!

As with every recipe I’ve adapted the process to the equipment that I have available. In this case, I don’t have a food processor, something that Jamie uses all the time in his recipes, so I spent some more time here and there, cutting the ingredients by hand. It is my favorite part of cooking and I would probably do it that way even if I had a food processor. Isn’t it a great way to reduce stress?

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It all ended up taking about 15 minutes more than what Jamie suggests in the title of his book, but I like a more relaxed way of cooking. Especially on days like this one, where you just want to prepare something, make a joke, take a sip of wine and generally let go of all the stress. Back to the recipe, I find it brilliant that this was a complete meal with a salad option that played very well with the heat of the chilli. The salad was a simple lettuce and avocado salad with some added yogurt for freshness.

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The salad also included some homemade tortilla chips. This was my second attempt on tortilla chips, following a very nasty first experience. Let’s just say that I threw a whole batch of burned chips in the trash once. I was so nervous this time, but everything went smoothly and operation tortilla chips was successful. I will definitely try it again.

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Overall, I liked this recipe for being simple and for tasting so fresh and light. Coriander gave a touch of freshness to the whole dish, making it feel much lighter than any other chilli recipe I’ve tried. Also, the salad was perfect for this type of meal.

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Would I make this again? Probably yes, but I might tweak it a little bit.

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Do you have a favorite chilli recipe? I’d love to test it, so tell me!

  • I don’t think I’ve ever (knowingly and on purpose) had coriander. I’m not sure how to use it, and I don’t come across recipes often that have it. I’m probably missing out.

    The chili looks good. I never would have though to put rice in chili, but for a veggie version, that makes total sense.

    Visiting from Thursday Favorite Things.

  • Just looking at the ingredients makes this seem so good. Thanks for sharing with the Thursday Blog Hop!