Double Bean and Roasted Pepper Chili is a modern British recipe (based on an American original) for a classic vegetarian chili of mixed beans with bell peppers and tomatoes in a spiced base with cocoa. The full recipe is presented here and I hope you enjoy this classic British version of: Double Bean and Roasted Pepper Chili.
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This is a classic vegetarian version of the traditional beef and bean chili that packs in the vegetables and flavour. Serve with Tabasco sauce, soured cream or yoghurt.
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 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 tins chopped tomatoes
400g tin refried beans (or use this recipe for home-made refried beans)
3 x 400g tins kidney beans, drained and rinsed
2 x 400g tins black beans, drained and rinsed
Method:
Combine the onions, celery and chopped peppers with the oil in your largest flame-proof 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 vegetables and cook for a few minutes.
Add the tomatoes and refried beans with 1 tin of water and 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.
