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.


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?


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.


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.


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.


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


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!