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Residential Life

Recipe of the week: Smoky veggie chilli

By bzellie 12 Jan 2020

We are continuing our recipe of the week and this week we are bringing you a delicious smoky veggie chilli to warm you up on these cold nights.

Bear in mind this recipe serves 8 people so halve the ingredients and have the leftovers for lunch!


  • 2 onions, diced
  • olive oil
  • 1 heaped teaspoon cumin seeds
  • 2 heaped teaspoons smoked paprika
  • 2 teaspoons quality cocoa powder
  • 1 heaped tablespoon peanut butter
  • 1-2 fresh red chillies, sliced
  • 3 large mixed-colour peppers, chopped
  • 2 sweet potatoes, cut into chunks
  • 1 bunch of fresh coriander
  • 2 x 400 g tins of butter beans
  • 3 x 400 g tins of plum tomatoes
  • 8 small jacket potatoes
  • 140 g Cheddar cheese, grated
  • 4 little gem lettuces
  • 8 tablespoons natural yoghurt


(Preheat the oven to 180ºC/350ºF/gas 4)

  1. Put a large casserole pan on a medium-low heat and a griddle pan beside it on a high heat. The idea here is to work in batches, starting by charring the veg on the griddle to add a smoky flavour dimension.
  2. Put the diced onion on the griddle and cook for 3 minutes, then place in the casserole pan with 2 tablespoons of oil, cumin seeds, paprika, cocoa and peanut butter, stirring occasionally.
  3. Griddle the chillis, peppers and sweet potatoes for a few minutes then add to the casserole pan with the coriander.
  4. Drain the beans in a sieve over the casserole pan so the juices go in, then tip the beans into the griddle pan in an even layer. Don't stir them, leave them until they start to char and burst, then add to the casserole pan.
  5. Pour in the tinned tomatoes, breaking them up with a wooden spoon. Stir well, then pop the lid on ajar and leave for 1 hour, or until thickened, stirring occasionally.
  6. Wash the potatoes, prick, then bake them in the oven for 1 hour, or until crispy on the outside, fluffy in the middle.
  7. Just before serving, taste and season to your preferences.
  8. Open up each jacket potato and stuff in the grated cheese. Pick apart the gem lettuces, and serve each cheesy spud with a good portion of chilli, some gem leaves and a dollop of yoghurt.



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