This recipe for vegetarian chilli is one of my stables in winter. The roasted sweet potato gives this vegetarian chilli an indulgent feel and lovely depth of flavor. And it’s super easy to make! Thank you, Jamie Oliver, for this great recipe.

Vegetarian Chilli Ingredients (serves 4)

  • 2 medium-sized sweet potatoes, approximately 500g
  • 1 teaspoon cayenne pepper, plus extra for sprinkling
  • 1 teaspoon ground cumin, plus extra for sprinkling
  • 1 teaspoon ground cinnamon, plus extra for sprinkling
  • Sea salt
  • Freshly ground black pepper
  • Coconut oil (or any other vegetable oil)
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 2 cloves garlic
  • A bunch of fresh coriander
  • 1 fresh red chili
  • 2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
  • 2 x 400 g tinned chopped tomatoes


Preheat the oven to 200˚C/400˚F. Wash and cut the sweet potatoes into bite-sized chunks (you can peel them if you want but I don’t bother). Sprinkle with a pinch each of cayenne, cumin, cinnamon, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray. Place the sweet potatoes in the hot oven for 40 minutes, or until soft and golden.

In the meantime peel and chop the onion. Deseed and roughly chop the peppers. Peel and finely chop the garlic. Pick the coriander leaves and put them aside, then finely chop the stalks. Deseed and finely chop the chili.

Put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.

Add the coriander stalks, chili and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.

Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and cook for 25 to 30 minutes, or until thickened and reduced.

Stir the roasted sweet potato through your chilli with most of the coriander leaves. Taste and season with salt and pepper.

Scatter the remaining coriander leaves over the top, and serve the vegetarian chilli with some soured cream, guacamole and rice or tortilla chips.