Jamie Oliver

Kerryann’s chilli con veggie

A family favourite loaded with veg

Kerryann’s chilli con veggie

Serves 10
Cooks In1H 45M
DifficultySuper easy
Jamie's Food Tube: The Family Cookbook
Recipe From

Jamie's Food Tube: The Family Cookbook

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  • 2 medium onions , peeled
  • 4 cloves of garlic , peeled
  • 1 medium leek , trimmed
  • 1 long fresh red chilli
  • 2 tablespoons olive oil
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 2 tablespoons smoked paprika
  • ½ cinnamon stick , or 1 teaspoon ground cinnamon
  • 2 tablespoons dried oregano
  • 1 whole nutmeg , for grating
  • 2 tablespoons tomato purée
  • 250 g dried green lentils
  • 250 g dried red lentils
  • 2 x 400 g tins of red kidney beans , drained and rinsed
  • 2 x 400 g tins of black beans , drained and rinsed
  • 2 x 400 g tins of chopped tomatoes
  • 1.2 litres organic vegetable stock
  • sea salt
  • black pepper , freshly ground
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  1. Finely chop the onions, garlic, leek and chilli (I leave the seeds in, but deseed if you prefer) 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 a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
  2. Stir in the lentils, beans and chopped tomatoes, then add the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too). 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 to how you like it. I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side. This is one of my all-time favourite dinners.


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