PEPPER STICKS RECIPE 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

ROASTED RED PEPPER HUMMUS RECIPE | VALERIE BERTINELLI ...

Roasted Red Pepper Hummus Recipe | Valerie Bertinelli ... image

Provided by Valerie Bertinelli

Categories appetizer

Total Time 15 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

Two 15-ounce cans chickpeas, drained and rinsed
1/2 cup roasted red peppers (jarred in water or oil both work)
3 tablespoons tahini
1 clove garlic, chopped
3 to 4 tablespoons lemon juice
Kosher salt
1/4 cup olive oil
Pita chips, celery and carrot sticks and halved radishes, for serving
Pita chips, celery and carrot sticks and halved radishes, for serving

Steps:

In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes.

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ROASTED RED PEPPER HUMMUS RECIPE | VALERIE BERTINELLI ...

From foodnetwork.com
Reviews 4.9
Total Time 15 minutes
Category appetizer

In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes.

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