Bean chilli

Ingredients

• Onions

  Raw

  2 large or 300g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  1 ⅓ tbsp, ground or 12g

• Black beans

  Mature seeds, raw

  2 cup or 388g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  1 cup or 200g

• Kidney beans

  Red, mature seeds, raw

  3 cup or 552g

• Tinned Chopped Tomatoes

  In natural juice - Waitrose

  2 can or 800g

• Roasted red & yellow peppers

  Jar

  2 servings or 200g

• Sunflower oil

  Linoleic (less than 60%)

  2 tbsp or 27g

• Chipotle Paste

  Olo's

  1 ½ tsp or 8g

• Red wine vinegar

  2 tbsp or 30g

• Cocoa

  Dry powder, unsweetened

  1 tbsp or 5g

• Oregano

  Spices, dried

  1 tbsp, ground or 6g

• Paprika

  Spices

  1 tbsp or 7g

• Celery

  Raw

  2 stalk, medium or 80g

Directions

1. 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 coloured.
2. 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.
3. 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.
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 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.

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