With your Food Pot, you’ll be able to keep your food piping hot for up to 6 hours. Perfect for classic comfort food that’s delicious, nutritious, or an on-the-go hot snack to see you through a cold snap.

Our Food Pots come in two sizes. Both feature double-walled vacuum insulation and a no-spill screw top lid. Our Food Pots take on-the-go meals seriously. Because they’re constructed from quality high-grade 304 stainless steel, your Food Pot won’t taint that delicious flavour.

Whether you want to meal prep at home and take something nutritious to the office or bring your Food Pot to your favourite lunch spot…Chilly’s keeps your contents hot for up to 6 hours, regardless of the outside temperature.

If you’re ready to embrace on-the-go “gourmet” lunches, here are some of our favourite dishes to batch cook at the weekend and enjoy all week.

Top tip. Remember to warm the food pot in hot water first before adding your meal, that way you will keep your food warmer for longer. Ensure your food is piping hot before placing it in the insulated pot to savour the perfect taste and temperature.

No oven or microwave? No problem.

SHOP FOOD POTS

1. Chilli Burrito Bowl by Gaz Oakley

This one-bowl dish packs a punch and fills a hole on those cold winter lunch breaks.

Ingredients
For the chilli

• 2 tsp cayenne pepper
• 2 tins chopped tomatoes
• 1 cup chickpeas, cooked
• 1 cup red kidney beans, cooked
• 1 tbsp olive oil
• 1 red pepper, cubed
• 1 tsp ground cumin
• 1 tsp ground cinnamon1 red onion, chopped finely
• 2 cloves of garlic
• 1 fresh Jalapeño
• 1 small butternut squash cubed
• 1/2 cup sweetcorn, cooked
• Pinch of salt and pepper
• Handful chopped coriander

For the smashed avocado
2 avocados, peeled, stoned, and cubed.
Lime juice
1 tomato, diced
3 spring onions, chopped finely
One bunch of coriander, roughly cut
Pinch of salt
1/4 tsp dried chili flakes

For the tomato salad topper
2 tomatoes, diced
1/4 of a cucumber, diced
Half a red onion, thinly cut
Handful coriander chopped
Juice of half a lime

Method

1. To make the chilli, add the olive oil to a large preheated saucepan, followed by the onion, garlic, chilli, squash, and pepper.

2. Sauté for 3 minutes, then add all spices. Sauté for another 3 minutes.

3. Add salt and pepper, followed by two tins of chopped tomatoes. Place the lid on and simmer on low heat for 12 minutes, stirring occasionally.

4. Add the chickpeas, beans, coriander, and sweetcorn. Taste and season further to your preference.

5. Simmer until the squash is cooked.

6. Meanwhile, you can prep the toppings, starting with the smashed avocado.

7. To make the smashed avocado, add everything to a mixing bowl and mash together with a fork.

8. For the salsa, gently mix the listed ingredients in a small bowl with a fork.

9. Allow the chilli to cool before refrigerating. Reheat the chilli when you’re ready to head out, then assemble your burrito bowl in your warm Chilly’s food pot, layer by layer.

2. Spinach, chickpea, and potato curry

This vegan curry makes a wholesome midweek meal and uses cheaper tinned ingredients such as tomatoes and chickpeas. It can also be portioned and frozen!

Ingredients

• 1 onion, diced
• 3 cloves garlic, crushed
• 1 inch cube ginger, chopped
• green chilli, diced
• tbsp vegetable oil
• tsp cumin
• tsp coriander
• tsp turmeric
• tsp garam masala
• 400g tin tomatoes
• 400g salad potatoes, cubed
• 400g tin chickpeas, rinsed
• 100g spinach, chopped
• ½ lemon, juiced
• Naan bread - to serve.

Method

1. Add the onion, garlic, ginger, chilli, and a dash of water into a food processor, and blend until smooth.

2. Heat vegetable oil in a large pan, add the purée and cook for 10 minutes or until reduced and golden.

3. Add the spices and cook for 2 minutes, then add the tinned tomatoes and simmer.

4. Add potatoes and chickpeas with 1⁄2 a tin of water and simmer for 30 minutes until reduced and the potatoes have cooked. Turn off the heat and add the spinach, leaving it to wilt.

5. Stir in lemon juice and garam masala

6. Split your pot into servings and store in the fridge until you’re ready to reheat and pop into the chilly’s food pot.

7. Don’t forget to wrap your naan in a reusable beeswax wrap to keep it fresh!

3. Vegan Sausage Casserole

Ingredients

• 1 tbsp olive oil
• 6 vegan sausages, cooked and sliced
• 2 carrots, diced
• 2 sweet potatoes 1-inch cubes
• 400 g can borlotti beans (or whichever type of beans you prefer)
• 1 jar Bolognese Sauce (available at most supermarkets)
• Parsley

Instructions

1. Preheat oven to 200°C (180°C fan). Heat oil in a casserole or oven-proof dish. Add sausages and cook until golden.
2. Stir in carrots and sweet potato and turn.
3. Add the beans, the bolognese sauce, and 500ml of hot water.
4. Cover and bake in the oven for 40 mins, topping up with more hot water if needed. Divide into portions and allow to cool before refrigerating.
5. Reheat when you’re ready to fill your lunch box, sprinkle with parsley and go.