Jamie Oliver Slow Cooker Storecupboard Chilli (Veggie)

Source video by Jamie Oliver on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

A bend-the-rules veggie chilli built around whatever is in your storecupboard, adapted from Jamie Oliver's hob recipe into a slow cooker. Onion, garlic, fresh chilli, peppers and coriander stalks are caramelised on the hob with cinnamon, cayenne and cumin (the bit Jamie is firm about), then dropped into the slow cooker with kidney beans, chickpeas and two tins of plum tomatoes. Roasted sweet potato chunks go in for the last hour to keep their crisp-edged character. A splash of lime at the end sharpens it. Serve over basmati rice with a dollop of yoghurt.

Ingredients

• 1onion, peeled and roughly chopped
• 2garlic cloves, roughly sliced
• fresh red chilli, finely sliced
• 1red bell pepper, thumbed open, deseeded, torn into chunks
• 1yellow bell pepper, deseeded and chopped into 2 cm chunks
• coriander stalks, finely sliced
• olive oil, for the hot pan

• 1 tspground cinnamon, level
• 1 tspcayenne pepper (or smoked paprika), level
• 1 tspground cumin, level

• 400 gtinned kidney beans (or other beans), tin, juice and all
• 400 gtinned chickpeas, tin, juice and all
• 800 gtinned whole plum tomatoes, broken up by hand once in the pot

• sweet potato, scrubbed and cut into 2.5 cm chunks (add late)
• olive oil, salt, pepper, plus a pinch each of cinnamon, cayenne and cumin, for tossing the sweet potato before roasting

• lime juice, a small squeeze to brighten (add late)
• fresh coriander leaves, roughly chopped

• basmati rice, absorption method, 1 cup rice to 2 cups water with a pinch of salt
• natural yoghurt or sour cream

Method

1. Heat a glug of olive oil in a frying pan over medium-high heat. Add the chopped onion, sliced garlic and fresh chilli and stir.

   ~2 min

2. Add the cinnamon, cayenne and cumin and stir for a few seconds to wake the spices.

   ~1 min

3. Add the torn red and yellow peppers and the sliced coriander stalks. Caramelise for 10 to 15 minutes over medium-high heat, stirring often, until everything has shrunk and coloured.

   ~14 min

4. Tip the caramelised veg into the slow cooker. Add the kidney beans and chickpeas (juice and all) and the plum tomatoes. Rinse one tomato tin with a small splash of water and add it. Break up the whole tomatoes against the side of the pot with a spoon.

   ~3 min

5. Lid on. Cook on Low for 6 hours (or High 3 hours).

   ~360 min

6. While the chilli cooks, heat the oven to 200°C. Toss the sweet potato chunks with a little olive oil, salt, pepper and a pinch each of cinnamon, cayenne and cumin. Roast on a tray for about 1 hour until shrunken and crisp-edged.

   ~60 min

7. In the final hour of the chilli, fold the roasted sweet potato gently through the chilli so the chunks rehydrate without breaking up.

   ~1 min

8. Taste and adjust salt. Finish with a small squeeze of lime juice and a scatter of fresh coriander leaves.

   ~1 min

9. Serve over basmati rice with a dollop of yoghurt or sour cream.

   ~2 min

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