Triple bean and pepper chilli

Serves:

Cook Time:

Notes

1 onion, finely chopped
1 celery stick, finely chopped
1 yellow pepper, finely chopped
1 tbsp. light olive oil/vegetable oil
1x 460g roasted red peppers, 1 finely chopped and the other cut into bitesize pieces and the juice reserved
1 tsp. chipotle paste
1 tbsp. red wine vinegar
2 tsp. cocoa powder
2 tsp. dried oregano
2 tsp. sweet smoked paprika
1 tbsp. ground cumin
1/2 tsp. ground cinnamon
400g chopped tomatoes
200g refried beans
400g kidney beans
400g black beans

Heat a glug of oil over a medium heat in a casserole dish or large saucepan. Add the onion, celery and diced pepper with a pinch of salt and fry gently until starting to soften.
Add the finely diced roasted red pepper, 1 tsp. chipotle paste, 1 tbsp. red wine vinegar, 2 tsp. cocoa powder, 2 tsp. dried oregano, 2 tsp. smoked paprika, 1 tbsp. ground cumin and 1/2 tsp. ground cinnamon with a pinch of salt. Stir into veg and cook for a few minutes.
Add the chopped tomatoes, refried beans and the reserved roast pepper juice.
Simmer for an hour then add the kidney beans, black beans, bitesize pieces of roasted red pepper.
Once the beans are heated through, check for seasoning and serve.