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Double Bean Roasted Pepper Chilli

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.

From the book


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.

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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.


1. 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.

2. 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.

3. 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.

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 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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