Get rid of the Christmas bloat with Jamie Oliver’s healthy and fibre-rich sweet potato chilli which leaves next to no washing up. Plus, it’s a great dish to store in the freezer for those days where you can’t be bothered to cook
Sick and tired of leftover Turkey, chocolates, and Christmas pudding? The post-festive bloat can make you feel super groggy, which isn’t exactly a great way to enter the new year.
If one of your New Year’s Resolutions is to eat better, learn how to cook more, or save money on takeaways – this sweet potato chilli with feta cheese ticks all the boxes. Featured in Jamie Oliver’s cookbook ‘One’ – this recipe only uses a single pot and doesn’t require any fancy cooking skills.
This ‘not-too-tricky’ dish is also great for those wanting to start meal prepping or cooking in bulk. That way, you can get home from work and tuck into a homemade meal in a matter of minutes – without lifting a finger!
Jamie Oliver’s sweet potato chilli
Ingredients (Serves 12)
- 500g Fresh or frozen chopped mixed onion, carrot, and celery
- 3 X 400g Tinned black beans
- 3 X 400g Tinned plum tomatoes
- 95g Chipotle chilli paste
- 60g Feta cheese
- 15g Coriander
- 6 Sweet potatoes
- 1 tsp Cumin seeds
- Olive oil
Method
- Preheat the oven to 180C/ Gas Mark 4. Then, put a large casserole pan over a medium-high heat. Peel the potato, adding the spuds to the pan as you go. Pour in around one tablespoon of olive oil and fry for around five minutes, making sure to turn occasionally.
- Push the potatoes to one side and then add the cumin. Allow it to sizzle before spooning in the chipotle chilli paste and two jars’ worth of water. Pour in the chipped mixed veg before finely chopping the coriander stalks and adding them to the pot. Save the leaves for later, then put the pot in the oven for one hour.
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- Bring the pot out of the oven and add the beans (including the juice) and the tomatoes (scrunching them in through your hands – so make sure to clean them!). Then, pour in one tin worth of water. Stir everything well and then roast for another hour, or until the sweet potatoes are nice and tender.
- Season to your liking and then (if you’re tucking into it straight away) crumble over the feta cheese and tear over the coriander leaves. “Enjoy as is, batching up extra portions to stash in the fridge or freezer for future meals,” Jamie added.
Et voila! A fiery chilli that won’t break the bank – and will help you feel good as we enter 2025. If you’re still craving something sweet, you simply must check out the celeb’s deliciously simple strawberry trifle traybake.
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