Double bean & roasted pepper chilli

Double bean & roasted pepper chilli

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(45 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins

Easy

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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Ingredients

  • 2 onions, chopped
    Onion

    Onion

    un-yun

    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
    Peppers

    Pepper

    pep-iz

    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
    Oregano

    Oregano

    or-ee-gar-no

    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

Method

  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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MrsCV
14th Jan, 2019
5.05
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
hayleygrice
4th Jan, 2019
4.05
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.
Nem34
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!
Rachelh340
20th Dec, 2018
5.05
This turned out so nice! Didn’t miss the meat at all. Easy to make!
shantti
13th Dec, 2018
5.05
Very simple, easy to make and very delicious :)
Lizmoss71
3rd Nov, 2018
5.05
I love this recipe and have made it several times. The refried beans definitely enhance the sauce. I halved the recipe and made enough for 4 people (1 tin each of black beans, kidney beans and refried beans). Although not marked vegan, it is suitable for vegans. A great warming family favourite for a cold evening.
Charlie Elder's picture
Charlie Elder
27th Oct, 2018
5.05
Lovely! I cut a butternut squash in half and roasted it (with the skin on) until soft (approx. 45mins) and layered the chilli on top, which added a really nice sweetness to the chilli. Sprinkle feta on top!
cakeanyone
22nd Sep, 2018
5.05
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!
Mardiray
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 thing...do 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.
johnjustice
15th Jun, 2018
4.05
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.

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cary.labdon@out...
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
goodfoodteam
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: https://www.bbcgoodfood.com/recipes/easy-chicken-fajitas
Lauralauralaura99
31st Aug, 2018
Has anyone tried this in the slow cooker?
cakeanyone
22nd Sep, 2018
5.05
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 :)
Mm1
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
goodfoodteam
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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