PEPPER FAMILY RECIPES

Name: Double bean & roasted pepper chilli
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 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; 2 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

DOUBLE BEAN & ROASTED PEPPER CHILLI RECIPE - BBC GOOD FOOD

Double bean & roasted pepper chilli recipe - BBC Good Food image

This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt

Provided by Sarah Cook

Categories Dinner, Main course, Supper

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 8

Number Of Ingredients 16

Ingredients

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
2 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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 327 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 18 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.6 milligram of sodium

DOUBLE BEAN & ROASTED PEPPER CHILLI RECIPE - BBC GOOD FOOD

Double bean & roasted pepper chilli recipe - BBC Good Food image

This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt

Provided by Sarah Cook

Categories Dinner, Main course, Supper

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 8

Number Of Ingredients 16

Ingredients

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
2 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

Steps:

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.
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.
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.
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.

More about "pepper family recipes"

DOUBLE BEAN & ROASTED PEPPER CHILLI RECIPE - BBC GOOD FOOD

This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Main course, Supper
Calories 327 calories per serving

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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I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.—Kelly Baumgardt, Seymour, Wisconsin
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories per serving

In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

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