Double bean & roasted pepper chilli

Double bean & roasted pepper chilli

  • 1
  • 2
  • 3
  • 4
  • 5
(27 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Sep, 2018
Loved this! I didn’t have jarred peppers so charred and skinned a couple instead. Made this for 2 people so didn’t add extra pepper to onions although I did add garlic. Also didn’t use re-fried beans but will try them next time. Fried it all off and popped into the oven for 1.5 hours on 150c, stirring a couple of times. You can hardly tell it’s meat free!
21st Aug, 2018
Have made this three times, (well daughter made it first and then me twice). We love this. It is very filling and makes a lot. There are four adults and one 11year old boy here and there is always enough to freeze half of it. Served it with rice and also with Jackets...even hubby liked it and he is a meat and two veg man! One watch the original 1 hour cooking and stir every now and then and don't have heat too high, because daughter thought to just leave it to simmer without tending it and the resulting black mess on the bottom of the pan where it stuck took a LOT of soaking and work to remove.
15th Jun, 2018
Cooked this for the first time and the general consensus within the family is that it is very good. I followed the recipe except for the red wine vinegar, used white and the huge amount of beans that go into this dish is impressive. No wonder it has 18gms of fibre. It helps make a meat free day easy to achieve and it really does make 8 servings so justifying the expense of two jars of roasted red peppers at £3.00 a jar from Tesco. . I just had it as it is, no rice or additions and enjoyed it. Being freezer friendly is a big plus and several portions await for future meals.
25th Feb, 2018
Simple recipe - leave the time to let the sauce simmer for the full hour. I didn’t use any celery as I didn’t have any and though I thought I had chipotle sauce I had to substitute with Tom purée and some chillis. Didn’t have black beans so used cannelloni and a tin of taco beans in spicy sauce (untrained of course!). I also added a bit of honey as it was a bit vinegary for my taste (as some other comments have said). Served with brown rice, chopped coriander and some grated cheese plus extra chilli for hubby who likes his chilli hotter than me and the kids. If you don’t need it to be veggie, some chopped chorizo would be delicious in the sauce too but really not needed. Looking forward to seeing how it “matures” in the freezer.
18th Feb, 2018
Lovely recipe and don’t miss the meat one bit even though I’m a massive meat fan! I never use celery as I never have it and I use butter beans and Cannellini beans if I don’t have enough of the others. I’ve made this recipe so many times and it never fails.
12th Dec, 2017
I much prefer bean chilli to meat ones. This is lovely, easy and can be served with lots of options
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


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
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.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.