Recipe For Jamie Oliver's Veggie Chilli


Self Filling FireSelf Feeding FireOn 18th January 2019 I was featured on Channel 4, Jamie and Jimmies Friday Night Feast on the DIY build. The recipe for the vegetarian chilli was delicious and the feed back at CHARFEST was great- so I thought I'd Share....Divide the ingredients down as per the people you are feeding. This would be perfect in a hotpot or slow cooker if you don't fancy the self feeding fire build!

Veggie chilli – (serves 25)

3 onions
6 garlic cloves
2 leeks
3 red peppers
2 red chillies
3 tablespoons olive oil
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground smoked paprika
3 tablespoons dried oregano
2 cinnamon sticks
3 tablespoons tomato puree
350g dried red lentils
350g dried green lentils
3x 400g tins red kidney beans
3x 400g tins black beans
3x 400g tins chopped tomatoes
2 litres vegetable stock

Peel and finely chop the onions and garlic, then trim and finely chop the leek, red pepper and chilli and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened. 

Add the spices, dried herbs and tomato purée and cook for a further 2 minutes.

Stir in the lentils and the beans, followed by the chopped tomatoes and the stock. Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour (or until thickened and reduced) stirring every 15 to 20 minutes, then season.

Serve scattered with coriander leaves, lime wedges, tortilla chips, guacamole and a dollop of soured cream on the side.

Self Feeding Fire

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