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.