Double bean & roasted pepper chilli

Description: This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yoghurt.

Dietary Requirements: Gluten-free, Vegetarian,

Cuisine: Mediterranean

Total Cooking Time: 30 mins

Credits:

Author: Sarah Cook

Website Used: BBCGoodFood / Tasty

Rating:

Average Rating: 4.7

Number of Ratings: 275

Nutrition Data Per Serving:

low in: fat

Ingredients:

2 onions, chopped

2 celery sticks, finely chopped

2 yellow or orange peppers, finely chopped

2 tbsp sunflower oil or rapeseed oil

2 x 460g jars roasted red peppers

2 tsp chipotle paste

2 tbsp red wine vinegar

1 tbsp cocoa powder

1 tbsp dried oregano

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

2 x 400g cans black beans, drained and rinsed

Equipment:

casserole dish, food processor, sauce pan, bowl,

Directions:

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.

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.

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.

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.

Estimated Recipe Prices:

Estimated Cost Per Serving: £1.83

Total Estimated Cost: £14.66

Ingredient Cost Breakdown:

2 onions:

£0.37

2 celery sticks:

£0.02

2 yellow orange peppers:

£1.62

2 tablespoons rapeseed oil:

£0.29

920 grams red roasted peppers:

£5.06

2 teaspoons chipotle paste:

£0.62

2 tablespoons red wine vinegar:

£0.12

1 tablespoon cocoa powder:

£0.07

1 tablespoon dried oregano:

£0.2

1 tablespoon sweet smoked paprika:

£0.65

2 tablespoons ground cumin:

£0.61

1 teaspoon ground cinnamon:

£0.08

800 grams canned tomatoes:

£1.32

400 grams canned refried beans:

£0.88

1200 grams canned kidney beans:

£1.65

800 grams canned black beans:

£1.1

Note: The following data is provided by Spoonacular from a variety of supermarkets and should only be used as estimates.