Double bean & roasted pepper chilli

Double bean & roasted pepper chilli

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(95 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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1st Jan, 2020
This is a really tasty bean chilli! This is going to be the recipe I'll be using from now on. Definitely worth making.
18th Sep, 2019
Nice veggie chilli. Couldn't find chipotle paste so used a small can of chipotle peppers in adobo sauce instead and 1 fresh red chilli, which gave a lovely hot and smokey flavour. However the dish had a little bit of a weird sour taste to it. Think if I make it another time I'll leave the fluid from the roasted peppers out, to avoid the sourness.
Steve Bunyan
19th Aug, 2019
Delicious I swapped out the ingredients for marmite and added some buttered toast - delicious! Only kidding made it exactly as per the recipe and everyone loved it - even the meat eaters. An instant classic.
29th Apr, 2019
One of the best veggie Chilis I’ve tried so far! I added Chili and garlic to the recipe and didn’t have refried beans and I’m glad as there would have been way to many beans!
28th Mar, 2019
I added two cloves of garlic. I also used less beans. I added one small red chilli and only a little of the pepper juice. I was very impressed with the flavour . Cooking in the slow cooker for 3 hours enhanced the flavours
22nd Feb, 2019
For a long time I have been looking for a veggie chillie with the depth of flavour to rival a traditional one. Plain chocolate (85%) has helped in the past, but on this recipe the refried beans and cocoa are genius. Some adjustments - added extra chilli and half a butternut squash for sweetness, only used one jar of peppers and they were grilled, did not add the oil. BBC Good Food is my go-to recipe place because recipes are tried and tested, thanks to all those who left comments below.
14th Jan, 2019
I didn't add the oil from the pepper jar as I thought it would be too oily. Turned out lovely. Fed 5 adults with plenty spare for packed lunches too. Nobody was sure whether there was meat in there or not! Will definitely cook this one again. Five stars
4th Jan, 2019
Pretty easy to make, definitely serves 8 (so lots to freeze!) and good for you! I happened to have everything in so followed the recipe to the letter, apart from cooking the beans for the final 20 mins instead of the recommended 5 or so, and not using the oil from the pepper jars based on the reviews below. It's got a depth of flavour but just no chilli heat, next time I will include chillis in the paste.
2nd Jan, 2019
Was so excited about this dish, but very vinegary! I would not add the reserved pepper juice again, just some water... fingers crossed the family still eat it!
20th Dec, 2018
This turned out so nice! Didn’t miss the meat at all. Easy to make!


21st Nov, 2019
Can this be frozen afterwards?
29th Sep, 2019
Can you substitute the jars of peppers for normal red bell peppers roasted at home ?
goodfoodteam's picture
3rd Oct, 2019
Thanks for your question. This recipe also uses the juices from the jar. The roasted peppers are usually in a flavoured vinegar and this will add a depth of flavour. However if you prefer to use home-roasted peppers you can do so, season them well. Keep any juices to add, along with a splash or red wine or sherry vinegar.
12th Sep, 2019
Is this recipe suitable for vegans? I’m cooking for the friends at the weekend and want to make sure.
goodfoodteam's picture
14th Sep, 2019
Thanks for your question. Yes, this recipe is suitable for vegans. We'd always suggest checking the label of prepared foods such as refried beans or cocoa just to be sure as brands may vary.
1st Dec, 2018
hi, I made this last night and I happily ate it as is but tonight I want to add some meat to it to serve to some carnivores. Any suggestions please? could I just fry some mince/chicken and add it do you think?
goodfoodteam's picture
3rd Dec, 2018
Sorry we didn't get to this in time but for future reference we'd say the meat will taste bland if fried off and added at the end. We'd suggest serving it alongside a complementary dish like these chicken fajitas so meat eaters can get their fix:
31st Aug, 2018
Has anyone tried this in the slow cooker?
22nd Sep, 2018
I’ve just made it in the oven, 150c for 1.5 hours, and it was delicious. Definitely a recipe that can be popped into a slow cooker too :)
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


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