Double bean & roasted pepper chilli

Double bean & roasted pepper chilli

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(8 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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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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