Mixed Bean Veggie Chilli

Charmaine Lu -
  • 2 chopped onions
  • 2 chopped celery stalks
  • 2 yellow and orange peppers, chopped
  • 2 tbsp oil
  • 900g roasted red peppers from a jar
  • 2 tsp chipotle paste or similar
  • 2 tbsp red wine vinegar
  • 1 tbsp cocoa
  • 1 tbsp each smoked paprika, ground cumin and dried oregano
  • 1 tsp ground cinnamon
  • 2 x 400g tins of chopped tomatoes
  • 400g tin of refried beans
  • 3 x 400g tins of black beans, drained
  • 3 x 400g tins of kidney beans, drained
  • Add the onions, chopped peppers and celery to a casserole with the oil and fry to soften. Drain the jars of peppers (save the juices) and place ¼ of them in a food processor with the vinegar, dried herbs and spices, chipotle paste and cocoa. Whizz to a puree and stir into the cooked vegetables. Cook for 3 mins.
  • Add the refried beans, tomatoes and 1 can of water with the reserved pepper juices. Simmer for 1 hour, then add the black beans and kidney beans, and cut the remaining roasted peppers into bite-sized chunks and add them to the chilli. Heat through, then serve with rice or flatbreads.
75 mins
8 serving