Versatile veggie chilli | Jamie Oliver chilli recipes (2024)

FAQs

What to eat with veggie chili? ›

I like to serve the easy veggie chilli with white rice (Iceland's frozen rice steam bags cook in three minutes!), tortilla chips for dipping, a generous dollop of sour cream, some grated cheddar and some diced avocado or guacamole.

How to store and reheat vegetarian chili. In the refrigerator: this plant-based chili will stay good in your fridge for about 1 week. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.

If it's in Tupperware, you can microwave it while it's still frozen; otherwise, just let it thaw in the fridge for a day or two and heat it up on the stovetop over medium heat. Easy! And if you're a fan of freezer meals like this, then you must check out the complete Oh My Veggies Guide to Freezer Cooking too!

Slaws are my favorite simple side to pair with any and all types of chili. The freshness, crunchy texture, and tangy bite are an ideal balance to hearty chili, plus slaws are a breeze to pull together. To cut down on prep time I often start with a bag of pre-shredded veggies.

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.

If you reheat food that was forgotten on the counter overnight or was left out all day, will it be safe to eat? TWO HOURS is the MAXIMUM time perishable foods should be at room temperature (ONE HOUR at temperatures 90 degrees F and higher). This INCLUDES the time they're on the table during your meal.

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

Health benefits

As a Dietitian, I love a one bowl meal that has complex carbs, protein, plenty of veggies, and healthy fat all in one. This chili is packed with plant protein and filling fiber from beans and veggies, making it crazy hearty.

Not only does this preserve the food, but as chili freezes, the flavors are able to blend. This makes it taste even better the second time around. Having frozen chili in the freezer can save you time and money. Instead of buying fast food or spending hours in the kitchen, you'll have a delicious meal ready to enjoy.

Is there a vegetarian ready made chilli? ›

Ben's Plant Powered Chilli Non Carne is a delicious and convenient vegan option. Packed with mixed beans, red peppers, sweetcorn, and a smoky tomato sauce, it's a satisfying and nutritious meal. Ready in 90 seconds, this easy-to-prepare option saves time on cooking and cleanup.

This time of year I will use frozen onion and garlic and/or scallions. I like a lot of garlic in my chili. I puree fresh garlic in the fall, freeze it in ice cube trays and pop it out when needed.

Say you want to enjoy a fine wine with a meaty chili con carne, then you should go for full-bodied, tannic reds like Cabernet Sauvignon, Shiraz, or Bordeaux.

Some of the best choices for what to serve with chilli con carne instead of rice include sweet potato wedges, couscous, cauliflower and broccoli rice, tortilla wraps, fries, cornbread, mashed potatoes, roast potatoes, pitta breads, and quinoa.