Recipes>Low Fat Recipes
Double Bean Roasted Pepper Chilli
by Jo Scarratt-Jones from Good Food Eat Well: Healthy Slow Cooker Recipes
Easy
Serves 8
Total 5hr 30min
Cook 5hr 30min
A crowd-pleasing recipe for a vegetarian double bean and roasted pepper chilli, full of flavourful nutritious ingredients making it a lighter dinner option that the whole family will enjoy, and with plenty to go round.
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Introduction
This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Leftovers can be eaten on toast or as a filling for baked potatoes. You will need a large slow cooker for this, or simply halve the recipe.
Tags
Ingredients
| 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 |
| 1 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 |
Essential kit
You will need: a large slow cooker.
Method
Heat the slow cooker. Put the onions, celery and chopped peppers with the oil in your largest frying pan, and fry gently over a low heat until soft but not coloured.
Drain both jars of peppers. 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. Tip everything into the slow cooker.
Add the tomatoes and refried beans. Cook on Low for 4 hours until 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 cook for a further 1 hour. (This makes a large batch, so once the sauce is ready you can freeze half and only add half the amount of beans to make a smaller finished batch). Once the beans are hot, season to taste and serve.
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Ingredients
Method
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