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Double Bean and Roasted Pepper Chili

Double Bean and Roasted Pepper Chili is a modern British fusion recipe for a fusion vegetarian dish based on a Mexican bean chili. The full recipe is presented here and I hope you enjoy this classic British version of: Double Bean and Roasted Pepper Chili.

prep time

30 minutes

cook time

75 minutes

Total Time:

105 minutes

Additional Time:

(+12-24 hours draining)

Serves:

8

Rating:

Tags : Chilli RecipesVegetarian RecipesBean RecipesBritish Recipes

This is a classic vegetarian version of Mexican bean chili with some extra chillies for a bit more oomph. A little chocolate is added here in the form of cocoa powder for more depth of flavour, with refried beans to make the sauce nice and thick. In case you don't have access to tinned refried beans, the next recipe is for classic Mexican refried beans. Up until the point when you add the beans, the base sauce can be cooled and frozen so you have the chance at a speedy meal. Or, you can freeze half and serve half. Chipotles are jalapeño chillies that have been smoked and dried. These are then blended with ingredients such as onion, garlic, tomato purée, vinegar, spices, dried herbs and sugar to form a paste — the chipotle paste used in this recipe.

Ingredients:

2 onions, chopped
2 celery sticks, finely chopped
2 yellow or orange bell peppers, finely chopped
2 tbsp sunflower oil or rapeseed oil
2 x 460g (16 1/2 oz) jars roasted red bell peppers
2 tsp chipotle paste or chipotle paste 2
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 (14 oz) tins chopped tomatoes
400g (14 oz) tin refried beans (or home-made refried beans)
3 x 400g (14 oz) tin kidney beans, drained and rinsed
2 x 400g (14 oz) tin black beans, drained and rinsed

Method:

Combine 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 everything together for a few minutes.

Add the tomatoes and refried beans the fill 1 of the 400g tins with water and add this along with the reserved pepper juice. Bring to a simmer and cook for 1 hour, 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.