Double bean & roasted pepper chilli

Double bean & roasted pepper chilli

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(138 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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28th Jun, 2020
Lovely veggie chilli - will definitely be a firm family favourite.
Stephanie Sykes's picture
Stephanie Sykes
15th Jun, 2020
Great veggie chilli, the best I've ever made.
22nd May, 2020
This is a seriously good chilli enjoyed by a the family.
Emily Foster's picture
Emily Foster
5th May, 2020
Great recipe, really straight forward. Better than the meat chili I usually make.
4th Apr, 2020
This was terrific. Simple to make, I had most of the ingredients already, made a huge batch, and tasted great. It uses pretty inexpensive ingredients - another bonus. Looking forward to freezing the leftover in batches for future meals!
30th Mar, 2020
Fab recipe. Makes loads though, so make sure you have some freezer space handy!
dorothyr's picture
10th Mar, 2020
Just loved this recipe. Will definitely make again and like others would leave out the oil.
2nd Mar, 2020
Very tasty and made a huge amount so plenty left over for freezing. I followed the recipe to the letter and although I was a bit worried about some of the comments saying it was too vinegary, it turned out fine. When I blitzed the herbs and spices there was a lot left stuck in the blender so I used the can of water to blitz again and ensure none of the flavour was lost. Served with the chunky guacamole (recipe on this site) and sour cream. No need for rice really. Delicious!
19th Feb, 2020
Yes, it freezes very well. This quantity makes three batches for us and it's always a pleasure to see some in the freezer knowing it can be deployed at any time. I find there's no discernible difference when it's been defrosted. Recommended!
suecant's picture
27th Jan, 2020
Excellent recipe will make again!


17th Apr, 2020
Why do you say to let the sauce cool and add the kidney beans later, when required? I always make the whole thing and then freeze it. Is there a reason kidney beans shouldn't be frozen? Thanks.
Esther_Deputyfoodeditor's picture
20th Apr, 2020
Hey, Esther from the food team here! The beans are added at the later stage as they require less cooking. You could easily add just before freezing but we recommend adding once you re heat. Thanks for your question.
25th Feb, 2020
I'm planning to try this recipe, but I'm not a huge fan of paprika. Could I use chili powder instead?
Barney Good Food's picture
Barney Good Food
25th Feb, 2020
That should be fine but please bare in mind you'll need a lot less chilli powder, chilli powder will add chilli heat and the dish won't be as smokey as we intended.
21st Nov, 2019
Can this be frozen afterwards?
19th Feb, 2020
Yes, it freezes very well. This quantity makes three batches for us and it's always a pleasure to see some in the freezer knowing it can be deployed at any time. I find there's no discernible difference when it's been defrosted. Recommended!
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.


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