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Double bean & roasted pepper chilli

Double bean & roasted pepper chilli

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(11 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins


Serves 8

This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal327
  • fat6g
  • saturates1g
  • carbs41g
  • sugars9g
  • fibre18g
  • protein19g
  • salt0.6g
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  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, finely chopped
  • 2 yellow or orange peppers, finely chopped



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 tbsp sunflower oil or rapeseed oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 x 460g jars roasted red peppers
  • 2 tsp chipotle paste
  • 2 tbsp red wine vinegar
  • 1 tbsp cocoa powder
  • 1 tbsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tbsp sweet smoked paprika
  • 2 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 2 x 400g cans chopped tomatoes
  • 400g can refried beans
  • 3 x 400g cans kidney beans, drained and rinsed
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 2 x 400g cans black beans, drained and rinsed


  1. Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.

  2. Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.

  3. Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.

  4. At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.

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Comments, questions and tips

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17th Oct, 2017
This is one of my favourite dinner I love it I'm not a vegan or vegetarian But I will do this again I absolutely love it is the healthiest meal I have ever made
10th Oct, 2017
Absolutely great! We're trying to eat less meat (for environmental reasons)so thought I'd give this a try. I did start off frying a few smoked bacon lardons that I had in the freezer and I must admit they added a nice flavour for those who are not vegetarians. Also added a few mushrooms I had left and a couple of crushed garlic cloves. After about 35 mins I added the beans and continued to simmer for another 20 mins so the flavours could get into the beans. Added the jarred peppers at the end and put in the fridge overnight. Would really recommend doing this as the flavours really improved by the next day. Served with rice, tortilla chips, cheese and soured cream. Brilliant!
18th Sep, 2017
Made this basically exactly as in the recipe, turned out fantastic. Served it with brown rice, avocado & cornchips for a nice vegan main. Still got half a stockpot full of chilli - it's going in the fridge and freezer to end up in burritos, mexican salad bowls, nachos, etc...
14th Sep, 2017
Really great chilli! I made half the quantity which resulted in about 3 very generous portions, whereby I used 1 can of kidney beans, 1 can of black beans and half a can of refried beans. I had never eaten or even seen refried beans and I must say they don't look very appetising but taste great :-) I did at about a teaspoon of sugar to lift up the flavours a little bit. As for the comment about it tasting of vinegar I think this maybe has to do with the reserved pepper juice. This step is a bit vague because sometimes grilled peppers are kept in oil, or sometimes in vinegar. This would indeed result in either a greasy mess or an acidic chilli. My peppers were in a mixture of oil, vinegar and mostly water. I think it was about 50ml and I then filled up the jar with water. But I think that you can leave out this step and just add some water. The chilli simmered down quite quickly and I reckon you don't necessarily need a full hour. I served this as a vegan main with corn tacos, avocado and homemade salsa of this recipe That salsa is to die for!!! I made double portions so I can also have salsa with my leftovers
18th Jan, 2017
The vinegar overpowers the dish. I will try it again without vinegar.
16th Jan, 2017
Really delicious veggie chilli. My teenagers thought it was as good as chilli con carne. An unusual mix of herbs and spices that works brilliantly. Definitely a keeper.
15th Dec, 2016
I made approx half portion but only a handful of jarred peppers as they are £££. I used only 1 can chopped toms, 1 can kidney beans (and throw in the juice), 1 can borlotti and 1 can chickpeas. Also add in a handful of red lentils and a couple of diced sweet potatoes. Cut the hassle factor and serve with baked potatoes and grated cheese (and Greek yogurt). I put everything into a casserole and put it in the oven all together. Great reheated. Like the Tabasco and cocoa addition. It is great reheated in a small Pyrex dish with a couple of eggs cracked in. Kids love it and husband doesn't know it's vegetarian and about 4/5 a day!
13th Jan, 2017
I have halfed this recipe and put one jar of roast peppers in however I have just noticed mine were in olive oil not juice. Is this going to be ok as it is a lot of oil to tip in the mixture
goodfoodteam's picture
16th Jan, 2017
The peppers generally tend to be in a mixture of vinegar, salt and water. We wouldn't suggest adding all the oil in lieu of this. If the mixture is quite thick you could add a splash more water and if you feel it needs a bit more bite then a splash of red wine vinegar too, a pinch of salt and sugar.
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