Something is roasting! Thats right..its pepper chili with nutritious beans.Spice up your food with health beneficiaries.


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


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 colored.

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 re-heat.

Once bubbling and the beans are hot, season to taste and serve.