Jamie Oliver’s Sweet Potato Chilli is a vibrant twist on the classic chili con carne. Instead of the usual heavy beef or pork, this recipe swaps in sweet potatoes. That adds a lovely sweetness and a softer texture that balances the spices perfectly. It’s packed with warmth from spices like cumin and smoked paprika but without being overwhelmingly spicy. This dish feels cozy and hearty but lighter than a traditional chili.
What makes it special is how it combines healthy ingredients with bold flavors. Sweet potatoes bring a natural earthiness and subtle sweetness. Beans add protein and creaminess. There’s a ton of fresh herbs and a hit of acidity from tomatoes. It’s filling but nourishing, making it a favorite for weeknight dinners or meal prepping.
Beyond taste, Jamie’s approach is practical. He focuses on easy-to-find ingredients and straightforward steps, so even kitchen newbies can pull it off. It’s a recipe that’s flexible, too. you can adjust the heat, swap veggies or add toppings like sour cream or avocado. Overall, it’s a delicious, wholesome and comforting meal that proves vegetarian dishes can be just as satisfying and flavorful.
Jamie Oliver Sweet Potato Chilli Recipe
Ingredients Needed
Here’s the lineup that brings this sweet potato chili to life:
- Sweet potatoes: The star ingredient. They’re peeled and chopped into chunks, giving the dish that soft, sweet base.
- Red onion: Adds a subtle sharpness and depth.
- Garlic cloves: For that essential aromatic punch.
- Red chili: For a bit of heat but it’s easily adjusted depending on your spice tolerance.
- Smoked paprika: This gives a smoky warmth that ties the flavors together.
- Ground cumin: Earthy and fragrant, cumin is a chili essential.
- Chopped tomatoes: Usually canned, they provide acidity and body.
- Kidney beans: Protein-packed and creamy, they make the chili hearty.
- Tomato purée: Adds richness and thickens the sauce.
- Vegetable stock: To bring everything together and add depth.
- Fresh coriander (cilantro): For a fresh, herby finish.
- Olive oil: To sauté the veggies.
- Salt and pepper: To season and enhance all the flavors.
Some versions also throw in bell peppers or sweetcorn for extra texture and sweetness. The beauty is how these simple ingredients transform into something bold and comforting.
Equipment Needed
This recipe doesn’t call for anything fancy:
- A large saucepan or deep frying pan: Big enough to hold all the ingredients and allow for stirring without spilling.
- A chopping board and sharp knife: To prep the veggies safely and efficiently.
- Wooden spoon or spatula: For stirring and sautéing.
- Can opener: To open the tins of beans and tomatoes.
- Measuring spoons: To get the spices just right.
- Lid for the pan (optional but helpful): Helps the chili simmer and the flavors meld better.
- Serving bowls and optionally spoons for scooping.
That’s it! Minimal tools, maximum flavor.
How To Make Jamie Oliver’s Sweet Potato Chilli
Step-by-step, here’s how it goes down:
- Prep your veggies: Peel and chop the sweet potatoes into bite-sized chunks. Dice the red onion finely, mince the garlic and finely chop the chili. This prep is key. it ensures everything cooks evenly and flavors infuse well.
- Sauté the aromatics: Heat some olive oil in your pan. Toss in the onion, garlic and chili. Stir and cook gently until soft and fragrant. This step wakes up the spices and creates a base full of flavor.
- Add the spices: Sprinkle in the ground cumin and smoked paprika. Give it a good stir so the spices toast lightly, releasing their oils and deepening the aroma.
- Introduce the sweet potatoes: Toss in the chopped sweet potatoes, coating them in the spicy onion mixture. This starts their softening and allows them to soak up the flavors.
- Add the liquids: Pour in the chopped tomatoes, tomato purée and vegetable stock. Stir to combine everything well. The tomatoes add acidity and moisture; the stock adds body and depth.
- Simmer: Cover the pan (or not if you want it thicker) and let the chili bubble away gently for about 20-30 minutes. Stir occasionally to prevent sticking. The sweet potatoes should become tender but still hold their shape.
- Add the beans: Drain and rinse the kidney beans, then stir them into the chili. Cook for another 5 minutes to heat through.
- Final seasoning and herbs: Taste and season with salt and pepper. Sprinkle fresh coriander over the top before serving. The coriander adds a bright, fresh contrast to the warm spices.
Serve with rice, crusty bread or even a dollop of yogurt for creaminess.
What I Learnt
Making this chili taught me a few key things:
- Sweet potatoes are magical: They absorb spices wonderfully and bring a natural sweetness that balances the heat.
- Spices don’t need to be complicated: Just cumin and smoked paprika can create layers of flavor without the need for a long spice list.
- Patience matters: Letting the chili simmer lets the flavors marry. Rushing it means a less harmonious taste.
- Beans make it hearty and filling: They add texture and protein, turning the dish into a meal that sticks with you.
- Fresh herbs elevate: Adding coriander at the end lifts the dish, cutting through the richness with freshness.
- Flexibility is key: This recipe is a blueprint. You can swap beans, add veggies or adjust the heat to your liking without losing its essence.
Recipe Tweaks For Jamie Oliver’s Sweet Potato Chilli
Jamie’s sweet potato chilli is already a superstar-rich, hearty and packed with flavor. But hey, every kitchen artist loves to put their own spin on a dish, right? Here are some tweaks to elevate it further or just personalize it.
1. Spice it up (or down).
Jamie’s recipe hits a great balance with chili but if you want a kick, try adding smoked paprika or chipotle powder for a smoky heat. If you’re not into too much spice, dial back the fresh chili and maybe add a touch of cinnamon or cocoa powder. these deepen the flavor without burning your tongue.
2. Protein power.
Sweet potato and beans are fantastic but you can toss in some cooked shredded chicken or turkey if you want more protein. For a vegan boost, try some crumbled tofu or tempeh sautéed with cumin and garlic before mixing it in.
3. Veggie upgrades.
Adding bell peppers or zucchini chunks can bring more texture. Roasted corn kernels also add a sweet crunch that pairs beautifully with the chili spices.
4. Beans variety.
Instead of just kidney beans, try mixing in black beans or chickpeas. Each type adds a slightly different texture and flavor profile that keeps things interesting.
5. Tangy finish.
A squeeze of lime juice or a splash of apple cider vinegar right before serving wakes up all the flavors and gives the chili a bright, fresh edge.
Storage Tips For Leftovers
Sweet potato chilli is a gem because it tastes even better the next day. But storing it right is key.
1. Cool it quickly.
After cooking, let the chili cool to room temperature but no more than two hours out. Leaving it too long can cause bacteria to grow.
2. Airtight containers are your friend.
Use glass or BPA-free plastic containers with tight-fitting lids. Portioning it out makes reheating easier and reduces waste.
3. Refrigeration Vs Freezing.
- In the fridge, it keeps well for 3-4 days.
- For longer storage, freeze it. Use freezer-safe bags or containers, leaving a little space for expansion. It can last up to 3 months frozen.
4. Thawing & reheating.
Thaw in the fridge overnight or use the defrost setting on your microwave. Reheat gently on the stove, adding a splash of water or broth if it feels too thick.
5. Freshen it up.
When reheating, add a fresh sprinkle of herbs like cilantro or parsley or a dollop of yogurt or sour cream to brighten flavors.
What To Eat With Jamie Oliver’s Sweet Potato Chilli?
The chilli itself is a hearty, soulful dish but pairing it thoughtfully can make the meal unforgettable.
1. Rice is classic.
A fluffy bed of basmati or jasmine rice balances the chili’s rich texture and soaks up the sauce beautifully.
2. Cornbread or crusty bread.
Cornbread adds a sweet, crumbly contrast, perfect for mopping up every last bit. Or, grab a rustic sourdough or ciabatta loaf for a chewy, hearty bite.
3. Fresh toppings.
Sliced avocado, chopped spring onions, grated cheese or a spoonful of sour cream bring cool, creamy elements that contrast the chili’s warmth.
4. Side salads.
A crisp, zesty salad with lime dressing or a crunchy slaw with cabbage and carrots can cut through the chili’s richness and add a refreshing crunch.
5. Something extra.
If you want to go full fiesta, add tortilla chips or nachos on the side. A simple guacamole or salsa works wonders.
FAQs
Can I Make Jamie Oliver’s Sweet Potato Chilli Ahead Of Time?
Yes, it actually tastes even better the next day! Just store it in the fridge and reheat when you’re ready.
What Can I Substitute For Sweet Potatoes In This Recipe?
You can use regular potatoes or butternut squash for a similar texture and flavor.
Is Jamie Oliver’s Sweet Potato Chilli Spicy?
It has a mild heat, but you can adjust the chili or add extra spices to make it as spicy as you like.
