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.
Prep:30 mins
Serves 8
2 onions, chopped2 celery sticks, finely chopped2 yellow or orange peppers, finely chopped2 tbsp sunflower oil or rapeseed oil2 x 460g jars roasted red peppers2 tsp chipotle paste2 tbsp red wine vinegar1 tbsp cocoa powder1 tbsp dried oregano1 tbsp sweet smoked paprika2 tbsp ground cumin1 tsp ground cinnamon2 x 400g cans chopped tomatoes400g can refried beans3 x 400g cans kidney beans, drained and rinsed2 x 400g cans black beans, drained and rinsed
STEP 1Put 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.STEP 2Drain 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.STEP 3Add 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.STEP 4At 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.
