Bean & Roasted Pepper Chili

Bean & Roasted Pepper Chili

Bean & Roasted Pepper Chili pinit

Photo Credit: BBC GoodFood

This hearty vegetarian chilli is a low-fat, nutritious choice that is loaded with vegetables and flavor. Serve with yogurt, soured cream, or Tabasco sauce.

Bean & Roasted Pepper Chili

Difficulty: Beginner Prep Time 30 min Cook Time 75 min Total Time 1 hr 45 mins
Servings: 8 Calories: 327
Best Season: Suitable throughout the year


Source: BBC GoodFood



  1. In your largest flameproof casserole dish or heavy-bottomed saucepan, combine the onions, celery, and chopped peppers with the oil and gradually cook over low heat until tender but not colored.
  2. Both pepper jars should be drained over a basin to catch the juices. Combine a quarter of the peppers with the chipotle paste, vinegar, chocolate, dried herbs, and spices in a food processor. Purée in the blender, then stir into the cooked vegetables and cook for a few minutes.
  3. One can of water, the conserved pepper juice, and the tomatoes and refried beans are added. Simmer for 1 hour, or until the sauce is thick, smoky, and the tomato pieces are mostly broken down.
  4. If creating the sauce in advance, you can now cool and chill it. Alternative: Stir in the leftover roasted peppers, and cut them into bite-sized pieces, along with the kidney and black beans. Reheat. (Since there will be a lot of sauce, it might be simpler to divide it between two pans when adding the beans and peppers.) As soon as the beans are bubbling and heated, taste-test your seasoning and serve.
Nutrition Facts

Servings 8

Amount Per Serving
Calories 327kcal
% Daily Value *
Total Fat 6g10%
Saturated Fat 1g5%
Sodium 0.6mg1%
Total Carbohydrate 41g14%
Dietary Fiber 18g72%
Sugars 9g
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean, roasted pepper chili
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