Double-bean roasted pepper chilli

• onion↗2

  chopped

• celery stalks↗2

  finely chopped

• yellow or orange peppers2

  finely chopped

• sunflower oil↗2 tbsp tbsp

  or rapeseed oil

• roasted red peppers2 x 460g jars

  2 x 460g jars

• chipotle paste↗2 tsp tsp
• red wine vinegar↗2 tbsp tbsp
• cocoa powder↗1 tbsp tbsp
• dried oregano↗1 tbsp tbsp
• sweet smoked paprika↗1 tbsp tbsp
• ground cumin↗2 tbsp tbsp
• ground cinnamon↗1 tsp tsp
• canned diced tomatoes↗2 x 400g

  2 x 400g

• roasted beans400g can g

  canned

• kidney beans↗3 x 400g cans

  drained and rinsed

• чорна квасоля↗2 x 400g cans

  зціджена та промита

Step-by-step instructions

1. 1

   Place the onion, celery and sliced peppers together with the oil in your widest heat‑proof pot or a heavy saucepan, and sauté over low heat until they become soft but not browned.

2. 2

   Drain both jars of peppers into a bowl to collect the juice. Place a quarter of the peppers in a blender together with chipotle paste, vinegar, cocoa, dried spices and herbs. Blend to a puree, then add to the softened vegetables and cook for a few minutes.

3. 3

   Add the tomatoes and roasted beans together with the water from one can and the reserved pepper juice. Simmer for 1 hour until the sauce thickens, acquires a smoky aroma and the tomato pieces break down, creating a smoother consistency.

4. 4

   At this stage you can chill and refrigerate the sauce if preparing ahead. Otherwise add the kidney beans and black beans, as well as the remaining roasted peppers, chopped into bite‑size pieces, and reheat. (It’s a large batch, so after the sauce is ready it may be easier to split it between two pots when adding the beans and peppers.) When the sauce boils and the beans are hot, season to taste and serve.