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Double bean & roasted pepper chilli

A warming and yet healthy dish comprised of just a few simple ingredients: beans, peppers and a bit of spice to give it that extra glowy kick. Perfect for the colder days by itself or served with yoghurt, sour cream or Tabasco if you want to take the heat!

This week's recipe is taken from the BBC Good Food website. It also serves 8 people, so bear in mind you'll have a lot spare if you're only making it for yourself or a few (potentially take down the measurements a half!)


  • 2 onions, chopped

  • 2 celery sticks, finely chopped

  • 2 autumnal coloured peppers, finely chopped

  • 2 tbsp sunflower/rapeseed oil

  • 2 x 460g 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

  • 3 x 400g can of kidney beans, drained and rinsed

  • 2 x 400g can of black beans, drained and rinsed


  1. 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 discoloured.

  2. 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.

  3. Add the tomatoes and refried beans with 1 can of water and the earlier pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.

  4. 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.

Don't forget your condiments to serve on the side! If you have any left over, it can always be incorporated into other hearty dishes like chilli con carne!


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