Roasted Pepper and Three-Bean Chilli

Charmaine Lu -
  • 2 chopped onions
  • 2 chopped celery stalks
  • 2 orange peppers, chopped
  • 2 tbsp olive oil
  • 900g roasted red peppers, from a jar
  • 2 tsp chipotle paste
  • 2 tbsp red wine vinegar
  • 1 tbsp cocoa
  • 1 tbsp each dried oregano and smoked paprika
  • 2 tbsp ground cumin
  • 1 tsp cinnamon
  • 2 x 400g tins of chopped tomatoes
  • 400g tin of refried beans
  • 3 x 400g tins of kidney beans, drained
  • 2 x 400g tins of black beans, drained
  • Add the onions, celery and orange peppers with the oil to a casserole dish and fry for 5 mins. Add a quarter of the peppers from the jar to a food processor with the vinegar, chipotle, cocoa, spices and herbs, then whizz to a puree and stir into the onion mixture. Cook for 3 mins.
  • Add the refried beans and tomatoes, with a can full of water, to the casserole. Simmer for an hour or until thickened and saucy. Add the kidney beans, black beans and remaining roasted peppers (cut to bite-sized pieces), then simmer for 5 mins. Serve with chopped coriander and tortilla chips.
90 mins
6 serving