From freezer to fork in fifteen

Chipotle veggie chilli

Chargrilled sweet potato, red peppers, black turtle beans and red kidney beans are stirred through a cumin-spiced smoky chipotle chilli sauce. This veg-packed hero is inspired by Jamie’s favourite chilli from his bestselling book, Veg, and you must love it too, as it’s one of our most popular recipes on jamieoliver.com! There’s no missing the meat in this tasty dish – it hits every flavour spot. Enjoy!

Jamie says…

“Smoky, spiced, and packed with veggie goodness, this 15-minute wonder is perfect served with fluffy rice or loaded onto jacket spuds.”

Delicious served with wholegrain rice or blackened flatbreads and grilled corn. Or, if you fancy going the extra mile, top with homemade guacamole, sour cream and a squeeze of lime.

Keep frozen at -18° or colder. Do not refreeze after defrosting.

Recycle at home! You can recycle the outer sleeve and the inner tray by simply scraping off any remaining food. Please do not recycle the film lid.

Try this with...

Rice cooked with steaming method in a colander, half covered with tin foil

Light & fluffy rice

25 mins

Easy flatbread recipe with garlic and herb butter, served in a pile on a wooden chopping board

Easy flatbreads

35 mins

Bad-ass cheesy corn on the cob

35 mins

Corn salsa

20 mins

Creamy homemade guacamole with lime wedges and chilli

Classic guacamole

10 mins

Classic tomato salsa

20 mins

Available at

Ministry of Food

Do good with food

By purchasing this product, you are directly supporting Jamie’s Ministry of Food Foundation, which is on a mission to empower one million people to learn how to cook nutritious meals by 2030. Thank you!

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