Versatile veggie chilli | Jamie Oliver chilli recipes (2024)

FAQs

What do you eat with veggie chillies? ›

Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

YES! Follow the instructions above, but instead of placing the chili in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the vegetarian chili overnight and reheat on the stovetop or in the microwave when you're ready to eat.

Tasty vegetarian chilli recipe

Per serving (1/4 recipe): 1,674kJ / 400kcal. 21.5g protein. 70g carbohydrate, of which 16.5g sugars.

Serving suggestions for chilli con carne

Serve it on a bed of plain, boiled rice, with a spoonful of soured cream on top. Pile it on tortilla chips and sprinkle it with grated cheddar. Wrap it up in a tortilla with shredded lettuce, chopped tomatoes and guacamole for a great burrito.

Baked potatoes and chili is a classic combination that everyone loves. Chili also pairs well with baked sweet potatoes, roasted potatoes, potato wedges, fries, and more.

Chili with no meat is very very good for you, with lots of lean protein and fiber from the beans, and other nutrients coming from the sauce (usually tomato and veg based). If you add meat, don't add too much and try to avoid high fat ground meat. Try turkey, chicken, or tofu instead. Is chili good for health?

The Best Method for Freezing Chillies:

Flash-freeze: To prevent the chillies from sticking together, lay them on a tray or baking sheet and place them in the freezer for a few hours. Once they're frozen, transfer them to an airtight container or ziplock bag for long-term storage.

Once the sauce has cooled (and within 2 hours of cooking), transfer it to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months.

How many carbs are in veggie chili? ›

Each serving contains 243 calories, 4 g fat, 0 mg Cholesterol, 758 mg sodium, 40 g carbohydrates.

And to serve

In Mexico, they make a green rice, using a long-grain variety flavoured with salsa verde. Paul also suggests trying an ancient grain such as quinoa or faro, as well as corn tortillas and condiments such as guacamole, salsas and sour cream. “Chilli con carne is very communal,” he says.

The dish may be served with toppings or accompaniments; grated cheese, diced onions, and sour cream are common toppings, as are saltine crackers, tortilla chips or corn chips, cornbread, rolled-up corn or flour tortillas, and pork tamales. Chili can also be served over rice or pasta in dishes such as chili mac.

Chili con carne is chili with meat, usually beef. Chili as a generic term usually refers to chili con carne but not all chili has meat. IOW most chili is made with beef and red Chile powder. But chilis can have beans and no meat, or any other meat.

Green chillies are rich in vitamins A, B6, and C, antioxidants, calcium, zinc, and iron. That means your skin, eyes, heart, lungs, digestion, immunity, and bones are going to stay in their best form if you include green chillies in your diet.

Typically, in Indian cooking green chilli pepper will be lightly fired in ghee or oil and then added to the dish at the start of the cooking process. Green Chillies should be well cooked, as undercooked they will be bitter and spoil the taste of your dish.

Long green chilies are commonly used in salads, stir-fries, curries, and stuffed dishes. They add a crisp texture, vibrant color, and a subtle, slightly sweet flavor to dishes.

Green chillies reduce the risk of heart attack and stroke, by lowering blood cholesterol and triglyceride levels. Blood pressure and heart rate can both be lowered by eating green chillies. Consumption of green chilli also increases fibrinolytic activity. GOOD FOR DIGESTIVE HEALTH.